10 tips for the perfect fondue

Whether for Christmas or New Year’s Eve, with meat and poultry, cheese and bread or liquid chocolate and fresh fruit – with these tips the fondue is guaranteed to be a success.

Classic cheese fondue consists of melted cheese – traditionally from at least two different types – kirsch and white wine. Dry white wines such as Fendant, Sauvignon blanc and Pinot Gris are recommended.

Noisy are suitable for Swiss cheese fondue NDR especially Swiss cheeses such as Appenzeller, Emmentaler, Gruyère, Raclette, Sbrinz or Vacherin. Alternatively, French cheeses such as Beaufort and Comté can also be used. The rule of thumb when choosing cheese for your fondue is: the higher the fat content, the better the cheese will melt. You should allow around 150 to 200 grams of cheese per person.

In addition to white bread and boiled potatoes, the full-bodied cheese can be enjoyed with fresh or pre-cooked vegetables. In addition, foods that you would put on a colorful cheese plate harmonize perfectly with the melted cheese. For example, serve your guests cornichons, olives, tomatoes or grapes with the cheese fondue.

You should definitely serve something fresh – such as a large mixed salad – with both the cheese and meat fondue. If you start preparing for the feast early, you can bake the bread or rolls for the cheese or meat fondue yourself with just a few ingredients.

Depending on how many more or less lavish side dishes you serve with the fondue, you will need a corresponding amount of meat. In general, however, you can expect around 200 to 250 g of meat per person. And did you know that you can also enjoy meat fondue with hot vegetable broth instead of oil or frying fat? All you need to do is cook a classic, spicy vegetable broth made from soup vegetables, bay leaves and pepper. In addition to meat and poultry, colorful vegetables can also be prepared in the aromatic broth. And the next day it can be wonderfully spooned into soup.

Add a dash of milk or cream to the chocolate so that it becomes a little more liquid and doesn’t burn so quickly. In addition, the chocolate, regardless of whether it is white, milk or dark chocolate, should be moved the entire time if possible – i.e. stir, stir, stir. If you like it particularly sweet, you can dip fresh fruit, marshmallows, cookies or diced cakes into the liquid chocolate.