Fondue has always been a fascinating Swiss dish, fun to serve, and enjoyable to eat. There is cheese fondue, where a pice of bread is dipped into the melted cheese, meat fondue, where pieces of meat or chicken are fried in hot oil and than dipped into a variety of sauces, and chocolate fondue, an easy dessert, where fruit pieces are getting dipped into melted chocolate. Enjoy browsing our catalog. At the bottom of this page, you'll find some helpfull tips on fondue making.

Cheese Fondue is a traditional Swiss dish. Authentic cheese fondue uses Swiss cheeses melted in Swiss wine. Today cheese fondue ingredients are available already prepard in many grocery stores accross the country. Just open and heat in one of our many beautiful Swissmar Cheese Fondue sets.

Cut meat into 1 inch cubes. Cut clean vegetables and squeeze lemon juice over them to keep from turning brown. Preheat oil in the fondue pot an the stove to a temperature of 375F. Never overfill the fondue pot, one third full is the maximum, because oil may bubble up when food is added. Carefully transfer the pot onto the fondue rechaud to keep oil hot. Each guest spears a piece of meat or vegetable and dips it into the oil to cook. Provide sauces for dipping. For extra flavor add two tablespoons of olive oil and some fresh herbs, such as bay leaves or parseley to the oil. For a healthier version of meat fondue, stock or broth can be used in place of oil, and fish and chicken can be used in place of red meat.

Chocolate should be melted in a double boiler over gently simmering water, never over direct heat. You can also microwave it, uncovered, on medium heat, stir frequently. If you are using cream, ensure that it is warm when adding it to the chocolate. If the chocolate clumps together, try stirring in unsalted butter or vegetable oil one teaspoon at a time, until the chocolate becomes smooth again. Note - adding butter or oil may slightly alter the taste or texture. Transfer to the chocholate fondue pot and start dipping!