Do you fondue?
Make a classic Swiss fondue by melting Emmenthaler and Gruyére cheeses over a low flame in an enameled pot or fondue pot. Add wine, garlic, and Kirsch (a tart cherry brandy) during cooking. Alternately, substitute a dry white wine, such as Riesling.
Fresh fruit, vegetables, bread, or chunks of meat accompany the dish, along with slender, spear-like forks for dipping.
Giant Eagle® has everything you need for your fondue party — including a variety of fondue pots and forks, serving plates, and bread baskets or platters for the delicious dunkables.
Fondue etiquette and customs
- Set condiments out in separate decorative bowls, with dipping forks provided for each.
- Choose bread with a thick, hearty crust — a baguette, for example. When immersed in the fondue, crusty breads stay on fondue forks better.
- After dipping, let the excess cheese drip back into the fondue pot before eating.
- Because the fork goes back in the pot, avoid touching it with your lips or tongue. Alternatively, slide the bread onto a plate and eat it with a second fork.
- The crust that forms at the bottom of the pot is a delicacy. Lift it out and divide it among your guests.
Other accompaniments to dip and dunk:
- Apples
- Baby carrots
- Broccoli florets
- Cauliflower florets
- Cherry tomatoes
- Cooked shrimp
- Cornichons (tart pickles made from mini gherkin cucumbers)
- Cubed, crusty bread
- Lump crab meat
- Mushrooms
- Olives
- Pears
- Thinly sliced ham or turkey
- Thinly sliced Italian meats
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