by K. W. Callahan

Created on: January 13, 2009   Last Updated: July 17, 2010

Chewy, stringy, gooey, springy - these are all words we associate with cheese, but they are not words we should associate with fondue. Preparing fondue is not difficult.  Preparing a fondue correctly though, can take a little time and the proper ingredients. Over the years fondue making has evolved from a process formed from necessity, involving cheese and breads as its main ingredients, to a form of entertainment whose ingredients can include meat, vegetables, fruit, chocolate, even marshmallows.

Traditional fondue originated in Switzerland where alpine farmers and herders looked to make the best of their available food stores, which consisted largely of cheese and bread. The tools, recipes and ingredients have changed over the years, but the resulting product remains the same - a delightfully delicious meal that can be both satisfying and fun.

TOOLS & MATERIALS

There are several necessary tools needed for properly preparing fondue. Whether cooking with wine, beer, broth or chocolate, the first and most vital tool is the pot, also referred to as the "caquelon". While there are a variety of pots available, including those that rely on an outside fuel source, electric pots are probably the easiest and safest to use, especially for the fondue novice. Pots may be stainless steel, ceramic, cast iron or copper.

It is also handy to have fondue "skewers" or "forks". These long, thin utensils typically have a two pronged end used for "spearing" food pieces. The end of the skewer is usually formed from a heat resistant material for added safety and may be color coated to assist in identifying whose food is actually cooking. (Believe me, it can become confusing with multiple skewers all in the pot at the same time!)

THE BASICS

Let's begin with the basic cheese fondue. In most cases this is a cheese and wine (beer can be substituted) mixture, made from Emmenthaler and/or Gruyere cheese, melted in a (dry) white wine. The cheese should be added slowly to already hot wine in the pot, ensuring the mixture is melted but never boiling. The amounts can vary depending on the size of your group or party, but generally, a cup of white wine for every half pound of cheese is a good rule of thumb. French or Italian bread, with a good crust can make the perfect dipping option, but let's be honest, just about any bread covered in steamy hot cheese is going to taste delicious.

VARIATIONS

There have been many adaptations to the original recipe throughout the years and

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