Swiss Fondue for Two Recipe - Home Chef (2024)

FAQs

How much fondue do you need per person? ›

Fondue as a meal: how much cheese fondue you need per person

Expect each person to eat around 7 oz. of cheese fondue. Are you serving very big eaters? Then you can easily expect them each to consume around 8.82 oz.

Vegetables. The rule of thumb for vegetables: If you like it raw, you'll like it dipped in cheese. Fondue makes getting your daily serving of veggies as easy as can be! Fresh veggies like broccoli, snap peas, and carrots add a satisfying crunch, and blanching these ahead of time is perfect.

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

How Much Cheese Per Person for Fondue? Plan to purchase around eight ounces of cheese per person when serving fondue. An intimate date night meal for two would require about a pound of cheese, while a meal for four would require two pounds, a dinner party with eight guests would need four pounds, and so on.

The Swiss recommend 200g of cheese per person but believe me that is a lot so I would go with 150g each. Dry white wine or hot tea is the usual accompaniment with a shot of Kirsch for those who are feeling bold.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

What do Swiss eat with fondue? ›

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.

Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois. Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue). Innerschweiz: Gruyère, Emmental, and Sbrinz.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

Oil or broth fondue Oil fondue is also called Bourguignon fondue. It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use.

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot. To speed up cooking, you may want to blanch harder vegetables like broccoli and potatoes by cooking them in salted boiling water for a few minutes.

Meat for Hot Oil Fondue: most guests eat about 225 g (0.5 lb) of meat, prepared into bite-sized cubes. Sliced meat for broth fondue: most guests eat about 225 g (0.5 lb) of meat, sliced thinly.

THE TABLE. Fondue parties must be approachable to your guests, so a large central buffet is recommended for easy access to the dippers and fondue pots. A gold tablecloth instantly adds class (and catches the drips for easy clean-up!). Scatter your two fondue pots and center a large wood board for dipping décor.