It seems in recent months that having a party night, event, or even an evening in can completely revolve around Fondue.
Made popular here in the 1960’s, Fondue is a Swiss and/or French dish of melted cheese served in a communal pot over a heating or “chafing” Stand or réchaud while heated. Back in the 1930’s the cheese was warmed with a candle and in years since a sprit lamp, or most recently a fondue pot. This fun communal dinner is eaten by dipping bread into the cheese using long-stemmed forks.
Since the mid 1950s, the name “fondue” has also been uses to describe other dishes in which a food is dipped into a communal pot of liquid kept hot, such as chocolate fondue where most often you would dip in fruit or other sweet delectable.
So what makes this so fun? Better yet for all of you, and myself, what is the key to a great Fondue?
Well the communal aspect probably plays a big part in it. You get a group of great friends together, throw in some great food and a pot of delicious cheese and easily you have yourself a wonderful evening of not only sharing words and wine, but also great food.
So we went to the expert here in Toronto, Laure, the owner of Maman (located at 100 King Street West in First Canadian Place on the Mezzanine Level) to ask her what her tips are for the perfect Fondue, and here’s what she said!
- Select high-quality cheeses! A Fondue Savoyarde is always made with a combination of three different types of cheese.
- When starting the fondue set, bring white wine to a boil before gradually incorporating the cheese mixture.
- Choose a dry white wine for the best results.
- Make sure to gradually add the cheese to the white wine for a smooth and well-incorporated consistency.
- In regards to sides, day old croutons are best. Make sure they are bite-size pieces.
- Choose a friend with a strong forearm to stir the cheese until the prefect texture is obtained!
Ready to try it for yourself now? We thought so! Now crack out the wine, get dipping and have a night in or out with some great fondue.