Three Fondue Recipes From The Melting Pot (2024)

FAQs

What are the three types of fondue? ›

There are three main types: cheese fondue, oil or broth fondue and chocolate fondue. Cheese fondue Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavor. Shred all cheeses that will be used to create the fondue before melting it.

Each cheese fondue comes with artisan breads and seasonal vegetables for dipping. Crisp romaine, bacon, shredded Parmesan, croutons, peppercorn ranch and Parmesan pine nuts.

About Our Fondue

The Classic Alpine Fondue is a premium blend of fresh aged Gruyère, Raclette, & Fontina cheese, frozen fresh and imported.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Indeed, combination-cheese fondues are more common than single-variety: the Valaisan fondue, on the extremely comprehensive Cheeses from Switzerland site calls for raclette and emmental; both cheeses melt extremely well, but lack the savoury, umami notes of gruyère, which is the mainstay of other recipes.

Our cheese fondue is served with artisan breads and seasonal fruits & veggies.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

Real cheeses when heated fall into three categories: flowing, stringy and impervious (or nearly so) to melting.

We are proud to serve chocolate fondue certified by Cacao-Trace®, a program that helps cocoa farmers earn a more sustainable living and focuses on post-harvest fermentation to produce superior tasting chocolate.

Can you take leftovers from the melting pot? ›

We liked the seasoning on the meat and all the little dishes of flavor-packed dips. The quality of the meat and fish was excellent, and I loved the apple flavor of the pork. If you want to bring home the leftovers, be sure to cook everything up, which is leisurely/takes forever.

The best cuts of beef for fondue include top sirloin, ribeye, and tenderloin. Cut or slice the meat according to personal preference. Some prefer to slice steaks into long strips, while others cube the meat into small pieces.

Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious if roasted first. Or steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple.

Raw or roasted vegetables: brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

At its most fundamental, traditional Swiss fondue is a mix of gruyère and emmentaler cheese, flour, garlic, and a crisp, dry white wine. Other herbs can also be added like paprika, nutmeg, or cayenne. Depending on the region of Switzerland though, the type of cheese can vary.

Raclette is a specific type of cheese melted with direct heat, with the melted layer of cheese being scraped off and put over accompaniments. Fondue is a cheese sauce and can be made with a variety of cheeses, aromatics, wine and/or brandy. It's made in a pot and the accompaniments are dipped into the sauce.