Fondue Pot

The fondue pot: The pinnacle of cheese accouterments

For Wisconsin cheese lovers, few things are more exciting than a fondue pot on the dinner table. This warm cauldron of melted cheese delivers a sensational taste experience that never fails to please. Whether you’re dipping slices of baguette into a traditional cheese fondue or coating roasted potatoes, steamed broccoli, and chunks of salami in cheese flavored with black truffle, your fondue pot is a gateway to an incredibly memorable dining experience.

When selecting a fondue pot, you’ll have lots of options to choose from. There is a whole universe of fondue pots available in kitchen stores and online shops, from traditional rustic ceramic pots to sleek, modern stainless steel.

Wisconsin: Where fondue pots are standard issue

Here in The State of Cheese™, we strive to enjoy cheese in every flavor and form. There’s nothing we love more than melting cheese in fondue, over sandwiches, sandwiches, into pasta, and for game-day queso dips. When it comes to fondue pots, we love them all – from the traditional cast-iron pot over a sterno flame to the stainless steel sets with electric burners. Basically, anything that can melt Wisconsin cheese quickly and evenly is okay in our book.

Choosing a fondue pot

When selecting a fondue pot, you’ll want to think about material, heat source, size, maintenance, and aesthetics.

Materials

Fondue pots must heat the melted cheese evenly without getting so hot that it scorches the fondue.

• Ceramic: Ceramic pots are ideal for cheese fondue because they distribute heat evenly and prevent the cheese from burning.
• Stainless steel: Stainless steel sets look beautiful, but it’s easier to burn the cheese unless the pot has a separate insert that helps to keep an even temperature.
• Cast-iron: These pots also heat fondue evenly and hold heat well, but they tend to be heavy and need careful cleaning to avoid rusting.

Heat source

Traditional fondue pots come with a fuel burner that uses gel or liquid fuel, while modern options include an electric heat source. The electric burner gives you precise control over the heat, but you’ll need access to an outlet, and you’ll have an electric cord running from the table. The fuel-based option is great for portability – you can set up your fondue anywhere – but you’ll have less control over the level of heat.

Size

Small pots are perfect for intimate gatherings with two to four people, while parties of six or more will need a larger pot.

Maintenance

Many modern fondue pots, especially electric ones, have non-stick coatings that make it easier to clean up sticky melted cheese. Most ceramic and stainless steel pots are dishwasher safe, while cast-iron and electric pots will likely need to be washed by hand.

Aesthetics

Ultimately, you want a fondue pot with a design you love and a visual aesthetic that contributes to the entire fondue experience.

All about fondue

Fondue is traditionally a communal dish of melted cheese and wine served in a pot over an open flame, where diners dip bite-size pieces of bread on long-stemmed forks into a soupy, cheesy mixture. The name fondue comes from the French word fondre – to melt. The dish originated in the 18^th century among poor Alpine villagers as a way to make a palatable meal from stale bread and hard cheese.

Fondue began to grow in popularity worldwide after the Swiss Cheese Union mounted a marketing campaign in the 1930s and redoubled their efforts after the end of the Second World War. Fondue was introduced to America in 1964 at the New York World’s Fair, and in the following decades, it became a dinner party favorite.

How to make fondue

Traditional Swiss fondue is a mix of gruyere and emmentaler cheese, with flour, garlic, and a crisp, dry white wine. To make the fondue, grate 1 lb. of cheese and toss it with a little cornstarch, then cut the garlic and rub the inside of the pot to impart a garlicky flavor. Heat 1 ¾ white wine in the fondue pot over medium heat, slowly adding the grated cheese and stirring until smooth. Optionally, you can add a pinch of nutmeg.

What to dip in fondue

There are no hard and fast rules about what you can enjoy with fondue. Cubes of French or sourdough bread are the traditional choice, but you might also try these ingredients:

• Vegetables like broccoli, carrots, potatoes, mushrooms
• Meats like salami, prosciutto, chunks of turkey or ham, cooked sausages, or meatballs
• Other ingredients like pickles, pretzels, potato chips, cornichons, pickled pearl onions