by Zachary Maichuk

Created on: June 24, 2009

The first fondue I made is still one of my fondest memories. I was working in Africa for the Peace Corps, and a group of fellow volunteers and I had come together for Christmas. When we got to the house, we found a volunteer's used, dirty fondue set sitting on the kitchen stove. For sanitary reasons, we decided to clean it for him, and after that exhausting task was finished, we decided we had earned the right to use it. What followed was a holiday celebration in which a group of near strangers half a world away from home came together in a spontaneous stone soup style bonding experience. From that day on, fondue was more than just a fancy meal option; it was a way for me to share something special with the people in my life.

What a fondue is can take on many forms. Most people know of the popular cheese fondues and love the decadent chocolate fondues. Fondue, however can take on a number of varied forms. Fondue pots can act as mini-fryers, allowing guests to make bite sized fritters, chicken nuggets, or pieces of tempura. Fondues can consist of bubbling and flavorful broths that allow for a quick poaching, with the leftover broth turned into a soup to follow the appetizer. Finally, there are the other sweet fondues, warm creams and sauces into which meringues, cookie, pastries and fruits are dipped as a fun and delectable dessert. The fondue people know best, however, takes the form of the afore mentioned pot of melted cheese.

A good fondue begins with the preparation of ingredients. For whatever recipe you decide to use, you need to shred your cheese to ensure a uniform melting. Coating the shredded cheese with a little bit of corn starch will keep the cheese from clumping together in a solid mass in the pot, making it a smoother, more manageable fondue. For savory fondues, it is often suggested that you rub the pot down with a halved clove of garlic, though my own preference is to load my fondues with as much garlic as possible.

When choosing ingredients, there are certain combinations that ensure a successful fondue. Cheese fondues generally need a medium to help bring the cheese to its melted, dip-able state. For soft, creamy cheeses, like goat's cheese or ricotta, a simple milk or cream is enough. For the firmer and hard cheeses, acidic liquids, like wine and juices, are needed. Swiss cheeses, mozzarella, and similar cheeses work well with dry wines, lemon juice, or even tomato juices. Cheddar and similar harder cheeses do well with apple juice,

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