Fondue Set

So So So, what do you really need for a traditional Cheeeesy “Fondue”?

Fondue  is made in a round metal or earthenware pot, but a heavy earthenware or cast-iron casserole will serve as long as it holdss the heat and is round in shape. The Fondue pot  is put in the middle of the table on a fondue-warmer, which may be a mild alcohol flame or an electric hot plate. Long handled forks are necessary to hold the bread.

For a traditional Swiss “Fondue”, first, you need an appropriately shaped pot. The traditional shape is a fairly shallow, rounded ceramic pot with handle, like this one. The critical part is the rounded part, as we’ll see later. This is one of the two pots we have. You also need something to keep the cheese warm. You actually cook the sauce on the stovetop, so you don’t need a tabletop burner, though you can use one on a low flame. The ideal is a spirit burner, like this one. The pot is suspended over it on the iron frame.

Tip 😉
It’s important to have the right pot and heat source. I prefer to used glazed enameled pots because they’re durable and thick enough to stand up to high heat & for those who say they don’t have time to cook, I don’t think you can find anything easier than to buy a bag of the mix fondue.

Finally you need fondue forks. Fondue forks are long and thin, perfect for skewering the bread. (Antique chipped hand-me-down plate is optional.)

When the fondue is finished, the hardened cheese at the bottom of the pot, called la religieuse is considered the reward for finishing it—it’s considered the reward for getting through it! 😉