- Gruyère cheese fondue
- Gourmet Swiss fondue
- Dark chocolate fondue
- Spinach and artichoke cheese fondue
- Meat fondue
- Gruyère and cider fondue
- Beer cheese fondue
- Porcini fondue
- Pumpkin fondue
- Irish cheddar and stout fondue
- White chocolate fondue
- Queso fundido
- Chocolate fondue tutti-frutti
- Mozzarella fondue
- Salted caramel fondue
- Pizza fondue
- S’mores fondue
- Cheese fondue with apple and pickles
- Fondue loaf and Camembert cheese
- Bagna càuda
- Broccoli fondue
- Seafood fondue
- Milk and white chocolate fondue
- Fresh berry fondue
- Smoky three-cheese fondue
- Strawberry and kiwi fruit fondue
- Misal fondue
- Chili and cheese dip
- Chocolate, strawberry, and blackberry fondue
Fondue is a melted cheese dish that was first mentioned as far back as Homer’s Iliad from around 800 to 725 BCE. Scholars described it as a simple plate of goat’s cheese, wine, and flour. However, the earliest known recipe for this quintessentially Swiss dish comes from a 1699 cook book published in Zurich, which calls for grated cheese to be melted with wine, and for fresh crusty bread to be dipped in it. And that’s essentially what fondue is. Except today there are numerous delicious variations on this bubbling pot of melted cheese. So, are you fond of fondue?
Click through for some mouthwatering recipe ideas and serving suggestions.
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Gruyère cheese fondue
Gruyère’s sweet but slightly salty taste matures with age. Insist on a year-old Gruyère for a simple, standalone fondue. Use warm, freshly baked bread to dip for an authentic Swiss fondue experience.
Gourmet Swiss fondue
The Swiss offer up a number of fondue recipes, each depending on the region of origin. For the most part, Gruyère cheese is the base ingredient, but Emmental cheese or Appenzeller cheese can also be used.
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Dark chocolate fondue
The classic dessert fondue, this option is made using dark chocolate. Use a premium bittersweet Swiss or Belgium chocolate, and pick the freshest strawberries.
Spinach and artichoke cheese fondue
Gruyère cheese, cream cheese, artichoke hearts, fresh spinach, apples, garlic, and white wine sounds like quite a mess, but this is a flavor to die for!
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Meat fondue, also known as fondue bourguignonne, makes a funky main meal. Use beef tenderloin or rump steak, cut into cubes, and cook in well-heated vegetable oil. As a quick rule of thumb, throw in a cube of bread to test; when it takes around 30 seconds to brown, the oil is ready.
Gruyère and cider fondue
Hard apple cider, cider vinegar, or Calvados (apple brandy) give this great version an inspired makeover. Kielbasa (Polish sausage), apples, grapes, and bread can be served alongside for dipping.
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Beer cheese fondue
This cozy melting pot beer fondue is made using any flavorful, good quality melting cheese and a low-bitterness beer. Serve with a light pilsner or dry white wine.
Dried porcini mushrooms and grated Gruyère cheese are the two principal ingredients of this rich and tasty fondue. Garlic, white wine, and minced fresh thyme finishes it all off.
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Not any old pumpkin fondue, but soft warm Gruyère cheese served in a roasted hollowed out pumpkin accompanied with toasted baguette and potatoes for dipping, and a glass or two of chilled white wine.
Irish cheddar and stout fondue
How rich and filling is this? Mature Irish cheddar combined with a good stout, Guinness perhaps, or Murphy’s. This makes a perfect curtain-raiser for a St. Patrick’s Day get-together.
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White chocolate fondue
A lovely alternative to the darker variety is to use white chocolate as a base, mixed with double cream and vanilla extract. Serve with strawberries and watch the kids’ faces light up.
From Mexico comes this melted cheese fundido. Prepare using oaxaca cheese (a white semi-hard cheese) and garnish with red chorizo. Serve with tortilla wraps.
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Chocolate fondue tutti-frutti
Appease your guilty pleasure complex with this chocolate fondue idea, which uses tons of fresh apple, pineapple, strawberry, and banana pieces.
This Italian cheese fondue option uses mozzarella, melted in a pan with mushrooms, basil, and garlic croutons. Fontina cheese can also be added for a wonderfully smooth, buttery, and nutty note. Add a dash of white wine for a kick.
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Salted caramel fondue
Who doesn’t like salted caramel? Use heavy cream and melt with the caramel to achieve the desired consistency.
Doesn’t this just sound like the best of both worlds? Use shredded sharp cheddar cheese for the base then pour over the pizza sauce. Pictured is a seafood option, but top with whatever takes your fancy.
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This delicious fondue idea combines chocolate with double cream and marshmallow cream all melted into a gooey sauce. Crumble in some cookies if desired.
Cheese fondue with apple and pickles
Fondue made using Gruyère makes a perfect dip for apple slices, pickles, boiled new potatoes, and caramelized onions.
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Fondue loaf and Camembert cheese
How about preparing fondue and pouring into a hollowed out loaf? Use the freshest, crunchiest bread and melted Camembert cheese lightly flavored with garlic for a heavenly treat. And hey, you don’t have to worry about washing up the plate afterwards!
Bagna càuda is a traditional Italian hot dish made using garlic and anchovies. It originates from 16th-century Piedmont, and is served and consumed in a manner similar to fondue. Dip with fresh raw vegetables.
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Enhance a side dish of steamed broccoli with a warm Gruyère dip. It’s so easy!
Shrimp, scallop, or salmon can be used for this delicious gourmet seafood fondue. Use a chicken broth mixed with onion and soy sauce, a dab of ginger, and a splash of sherry to create the sauce. Bring to the boil and then simmer. Skewer the seafood and cook in the broth for about three minutes.
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Milk and white chocolate fondue
Be adventurous. Combine milk and white chocolate, flavor with cinnamon, and go wild with the marshmallows for this sensational sweetener.
Fresh berry fondue
For a seasonal treat, forage beforehand for a selection of fresh berries, wash thoroughly, and then plate up under a tower of rich warm dark chocolate.
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Smoky three-cheese fondue
Combine mature cheddar with smoked Gouda and sharp Parmesan for a smoky and nutty-flavored three cheese treat. For dips, toast and cube garlic-buttered toast. After all, what are cold winter nights made for?
Strawberry and kiwi fruit fondue
The great thing about dessert fondue is that anything goes, really. This option uses the contrasting flavors of strawberry and kiwi fruit to create a sharp ‘n’ sweet dip for milk chocolate, which tastes even better with a dab of almond.
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This exotic fondue idea is a street food favorite in the western states of India. Misal is combination of mung bean, kidney bean, and moth bean, plus all sorts of wonderful herbs and spices, including turmeric, cumin, and coriander. Lemon or lime is also added.
Chili and cheese dip
Okay, so not exactly a fondue dish, but a homemade chili and cheese dip tastes just as appealing. Use a mature Cheddar cheese for extra bite. Pictured is a version where raw salmon shavings and a sprinkling of parsley provide an inspired garnish.
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Chocolate, strawberry, and blackberry fondue
How about this for a party idea? Strawberries and blueberries (or blackcurrants if your prefer) scattered on a plate and waiting for you to dip them in dark chocolate. Can’t wait!
Sources: (Cheeses from Switzerland) (BBC) (Brew Hoppin) (Great Italian Chefs)
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