How to Host Fondue Night at Home

Fondue is believed to have originated in France’s mountainous region of Savoy, where it was a delicious way to keep farmers well fed during the cold winter months. It gained popularity across the border in Switzerland, where it is still considered a dish of national pride.

In the US, fondue peaked in the 1970s after being promoted in the Swiss Alpine Pavilion at the 1964 World’s Fair in New York. But as Americans became more health-conscious (or fat-phobic, depending on your point of view), fondue fell out of favor. The strict fondue rules in cookbooks and food magazines (only add kirsch and never drink cold water unless you want the cheese to set in your stomach!) didn’t help matters. But now, thanks to the wider availability of premium ingredients and the ever-swinging pendulum of trends, fondue is back, baby. To make it at home, all you need is a good fondue pot, quality cheese, and a few other essentials. Here’s a full rundown. C’est l’heure de la fondue!

fondue pot

A must for fondue? The pot. In Switzerland, an earthenware caquelon made of porcelain or clay is the first choice. I usually buy a new fondue pot each season to suit my mood (this year: a cute cow design), but my current favorite is this Emile Henry fondue pot. It has a capacity of 2.5 liters, is very durable and can be heated in the oven or over a burner before being placed over a small fondue flame. The pot heats up evenly and keeps the cheese warm for a long time – the hallmark of a good fondue pot. Six forks and a stand are included.

If you’re looking for something a little smaller, this white ceramic fondue pot from Dutch brand Boska is another solid choice. It has a capacity of 1.3 liters and, like the Emile Henry pot, comes with a stand and forks (four instead of six).

Bread Cloche

Slightly dry and day-old bread is an essential fondue ingredient (fresh bread absorbs far too much liquid and immediately dissolves in the bubbling cheese). If you bake your own bread, this bread dome will create an excellent crusty white bread.

fondue forks

Most fondue sets come with forks and a stand to keep your cheese warm for hours, but if you’re using a regular cast iron pot you’ll need to buy your fondue forks separately.

flame

When you buy a fondue set, it will likely come with a stand and burner, which you may need to fill with denatured alcohol or gel. But if you’re making your own setup with a pot and a makeshift stand, don’t just reach for a votive: you’ll need a stronger flame to create one more religious, also known as the crust that forms on the bottom of the pan after most of the cheese has been eaten. It’s a delicacy you won’t want to miss.

Spice

Liven up your fondue by adding your favorite spice to the cheese. Garlic, paprika and nutmeg are common in Switzerland, but for me a good salt is the most important thing. This hand-harvested salt from Iceland may not come from the Swiss Alps, but the giant crystals add new dimensions of taste and texture.

Cheese

Classic recipes for fondue always contain Gruyère, but mixtures are common in different regions of Switzerland. In Fribourg, locals use a combination of Gruyère and Vacherin (known as moitie-moitie, half and half) that is both silky and expressive in flavor. Murray’s fondue mix adds Fontina cheese — and the mix is ​​pre-shredded, so that’s a bonus.

cheese grater

If you don’t go the pre-grated route, investing in a good cheese grater for regular fondue parties is a no-brainer. Instead of throwing cubes of cheese into a fondue mix, the Swiss grate their cheese for a much smoother and quicker melt.

fondue plate

To keep your fondue ingredients separate, use a divided plate like this one, which keeps diced bread from turning into pickle juice (a must).