Fondue parties were all the rage in the seventies but lost some popularity in the following decades. Now, thanks in part to fabulous fondue restaurants opening throughout the nation, fondue is becoming a popular way to cook once again.

Fondue pots and sticks are typically needed in order to cook and serve fondue. There are a variety of different sized pots. You may choose to use open flame pots or fondue pots with the capability to utilize electricity and regulate the temperature of the pot’s contents.

There are many types of fondue but typically three main types are commonly used. The cheese fondue is generally used as an appetizer fondue. A main dish fondue is used to cook meats and vegetables for the main course. And of course, dessert fondues to finish the meal. These three types do not have to be served in conjunction with each other or even as a meal.

Cheese fondues can be made with a variety of cheeses and cheese combinations. There are mild Muenster versions, sharp emmenthal and gruyere versions, cheddar, pepper jack, and Cajun cheese versions of this tasty and popular fondue dish. Heat the liquid in the fondue pot then add grated cheese that has been tossed with cornstarch. Stir gently until the cheese is grated. It is important to watch the heat level on cheese fondue to make sure that it doesn’t burn or harden and clump due to not being warm enough.

The main dish fondue is typically oil or broth that is seasoned and heated to boiling. You will be cooking meat in this fondue so it is important that the temperature is high enough to fully cook the meat. Watch for too high of temperatures if the oil begins to pop and splatter.

Dessert fondues are typically a variation of melted chocolate. Milk, dark, white or a combination can be melted together with cream to create a delicious chocolate fondue. The taste of the fondue will vary based on the quality of chocolate used. IT is important to slowly melt the chocolate over lower heat to prevent scorching and hardening of the chocolate.

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