{"id":49916,"date":"2025-11-13T15:52:04","date_gmt":"2025-11-13T20:52:04","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49916"},"modified":"2026-02-02T16:47:17","modified_gmt":"2026-02-02T21:47:17","slug":"how-to-host-best-fondue-party","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/how-to-host-best-fondue-party\/","title":{"rendered":"How to Host the Best Fondue Party"},"content":{"rendered":"\r\n

November is National Fun with Fondue Month & February is National Fondue Month<\/strong><\/h4>\r\n\r\n\r\n\r\n

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Winter is peak entertaining season\u2014and the ultimate celebration of melting cheese. November marks the official start of National Fun with Fondue Month, while February is National Fondue Month. Either way, we\u2019ll take any excuse to revive this retro ritual.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Honoring fondue is one thing; having <\/span>fun<\/span><\/i> with fondue is another. Luckily, the dish is best served with a group of your closest friends and plenty of dippers. This may conjure mental images of conversation pits, shag carpets, and turtlenecks, but don\u2019t fear\u2014there are lots of ways to partake in this time-honored tradition sans donning polyester.<\/span><\/p>\r\n\r\n\r\n\r\n

Not sure where to start? Read on to discover tips and tricks for hosting your own fondue party, plus authentic recipes.<\/span><\/p>\r\n\r\n\r\n\r\n

Start With Quality Cheese<\/b><\/h2>\r\n\r\n\r\n\r\n
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But not just any quality cheese\u2014quality <\/span>melting <\/span><\/i>cheese. \u201cCertain cheeses do not melt well and can result in grainy, clumpy, or greasy fondue,\u201d says Suzanne Fanning, Chief Marketing Officer for Wisconsin Cheese. Cheeses to avoid include aged, hard cheeses such as parmesan or Pecorino Romano, which tend to separate when heated, and soft cheeses with high moisture content. She also advises against low-fat cheeses and pre-shredded cheeses. \u201cAlways opt for whole blocks of cheese and shred or grate them yourself,\u201d Fanning says.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Which cheeses are best? \u201cMost common versions [of fondue] use Le Gruy\u00e8re AOP and Emmentaler AOP cheeses,\u201d says Kaya Freiman, Emmi Roth\u2019s communications manager. When Adam Moskowitz, a third-generation cheese importer, makes fondue, he uses a 50\/50 blend of 1655 Gruy\u00e8re and Challerhocker, another Alpine Swiss cheese. Appenzeller or Vacherin Fribourgeois are options as well, according to Isabelle Schilt, a marketing manager for Mifroma.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Want to stray from Swiss? Consider American Alpine-style cheeses such as Roth Grand Cru, Italian gorgonzola or fontina, or even a classic cheddar.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Use Proper Equipment & Prep<\/b><\/h2>\r\n\r\n\r\n\r\n
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\u201cFor best results, use a fondue pot,\u201d Schilt says. And when it comes to pots, avoid stainless steel. \u201cYou\u2019re going to be soaking it for a day-and-a-half and scrubbing the hell out of it after,\u201d Moskowitz says. Instead, opt for something nonstick or enameled. Moskowitz recommends a <\/span>Boska bowl<\/span><\/a> with a wood handle, calling it \u201cmagic.\u201d (Writer\u2019s note: If you like enameled cast iron, I use <\/span>Swissmar\u2019s Lugano<\/span><\/a> which comes in festive cherry red.) Moskowitz also suggests additional accessories to enhance the experience including a portable camping-style butane burner and a whisk, as opposed to a wooden spoon.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Prep consists of two parts: Preparing ingredients and preparing dippers. For the fondue, Moskowitz shreds one to two pounds of fresh cheese and coats the blend in cornstarch to prevent sticking. \u201cIf you have a large stand mixer at home, using a shredding attachment is a wonderful way to spend less time at the grater,\u201d says Freiman.<\/span><\/p>\r\n\r\n\r\n\r\n

Some fondue recipes also call for alcohol. \u201cTraditionally, fondue cheese is mixed with white wine and kirsch,\u201d says Schilt. Moskowitz uses wines with plenty of acidity; \u201cThe acidity in dry white wines such as Sauvignon Blanc or Pinot Grigio helps stabilize the melted cheese, preventing stringiness,\u201d says Fanning. A clove of garlic is another necessary element for coating the pot, according to Schilt, and don\u2019t forget lemon and freshly ground pepper for flavor, says Moskowitz.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Accompaniments can vary, but one thing\u2019s for sure: Ready them well in advance. Typical dippers, such as crusty bread or pickles, only need to be cut, but if you go with Moskowitz\u2019s favorite\u2014roasted brussels sprouts for a \u201ccampfire vibe\u201d\u2014planning\u2019s required. Dippers with a sense of surprise include prosciutto-wrapped dates, grilled asparagus, or honey-drizzled crostini, says Fanning. Other roasted vegetables work, too, like potatoes. However, simple fare is perfectly acceptable. \u201c[Try] good quality bread, soft pretzels, apple and\/or pear slices, cherry tomatoes, grapes, broccoli and\/or cauliflower,\u201d says Freiman. \u201cAnd assorted meats\u2014seared steak, cubed ham, kielbasa slices\u2014all make wonderful options.\u201d<\/span><\/p>\r\n\r\n\r\n\r\n

Drinks can range, as there are a ton of pairing opportunities. White wine is classic, but beer, cider, and cocktails (\u201cManhattans or martinis,\u201d says Schilt) all work well with fondue. Is this your first fondue rodeo? Freiman suggests a chilled Riesling or dry sparkling white.\u00a0<\/span><\/p>\r\n\r\n\r\n\r\n

Select a Recipe<\/b><\/h2>\r\n\r\n\r\n\r\n
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Start your fondue journey with <\/span>culture<\/b>\u2019s <\/span>classic Swiss recipe<\/span><\/a>, this <\/span>easy Emmi Roth recipe<\/span><\/a>, or Moskowitz\u2019s below.\u00a0<\/span><\/p>\r\n\r\n

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DJ Fondastic\u2019s Cheese Fondue<\/h2>\n
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Third-generation cheese importer Adam Moskowitz has several alter egos\u2014one of them is DJ Fondastic, who drops in with his fondue go-bag, starting a spontaneous party. This recipe is partly inspired by his many trips to Switzerland and observation of authentic Swiss fondue practices. He\u2019s also seen folks leave the kirsch out, instead pouring it in individual shot glasses so guests can dip into the fondue pot, then dip right into the brandy. <\/span><\/div>\n
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Servings <\/span>4<\/span> to 6 people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

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