Always freshly grate your own cheese for fondue.
Cut the richness of the cheese and add a boost of flavor with kirsch, brandy, or cognac.
Toss the cheese with a bit of cornstarch if desired to prevent grainy fondue.
Keep the heat low and gradually add the cheese to the pot while stirring constantly.
Use a figure-eight stirring motion with a wooden spoon for even incorporation and to prevent scorching.
Prepare dipping options like vegetables, bread, fruits, and proteins for fondue.
Use a heavy-bottomed pot or a fondue pot for melting and serving the cheese.
Use long, thin fondue forks for dipping and dragging through the cheese.
For chocolate fondue, use a heavy-bottomed pot, keep the heat low, and stir often to prevent overheating.
How to serve fondue
Here are the tools or gear you'll need, from a proper pot to utensils.
Heavy-bottomed pot
A small enamel-lined Dutch oven with a heavy-bottom works great for evenly distributing heat and melting cheese. Even if you’re planning to serve in a fondue pot, it’s best to melt the cheese in a Dutch oven to ensure consistent and moderate heat.
Fondue pot
While this specialty pot isn’t essential, it helps to keep the cheese warm and melty while serving. Fondue pots have a small heat source, typically an electric or gel burner, below the base of the pot.
Fondue forks
Long, thin fondue forks are ideal for piercing dippers and dragging them through the cheese. The handles are designed to catch on the edge of the pot to prevent the forks from sliding into the fondue.
Chocolate fondue
This dessert version consists of a pot of melted chocolate served with dippers like marshmallows, pretzels, and strawberries. Similarly to cheese fondue, use a heavy-bottomed pot, keep the heat low, and stir often to prevent the chocolate from overheating and breaking. Bittersweet chocolate works best. Opt for chopped bars or feves, not chips, for smooth melting and a silky, sweet dessert.