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A Fondue Caquelon is the classic cooking pot in which the Fondue mixture is melted. Many shapes and sizes are available and it can be made of stoneware, ceramic, enamelled cast iron, or porcelain. Stoneware Fondue pots are the classic ones but they cannot be used on an induction hob! Stoneware Fondue pots have to be handled with care due to the heat, whereas the other types, e.g. ceramic can be treated just like any other pan.
Fondue bread should be quite firm. We recommend using bread which is a day old and is therefore a bit harder. If the bread is too soft and fluffy it will just go very soggy and disappear into the melted cheese! And this has serious consequences…see above!
To find Fondue-suitable bread can be quite a task! We can highly recommend our preferred source for Fondue bread in Hornton, at the Hornton Grounds Farm shop (which by the way offers a fantastic selection of beef, lamb and pork meat).
Please find here a few suggestions what goes well with Fondue too.
A good, dry white wine works best with fondue. White wine is included in the Fondue mixture and the Swiss always recommend drinking white wine to accompany Fondue. The best Swiss wine to enjoy with a Fondue is Fendant., which is available in the UK. Otherwise, a Chablis or even a good Riesling would fit well too. Sauvignon Blanc or any other white wine which is high in acidity is a safe bet. What about red wine? We cannot recommend serving red wine together with a cheese Fondue.
Due to current strict legal regulations regarding selling alcohol, even in small quantities, we regret of not being able to offer Swiss Kirsch and Swiss wine at this point in time. We will reconsider this situation at a later stage.
For the full Swiss experience, we recommend the following alcoholic drinks to accompany your Fondue; Swiss white wine, eg. Fendant, Fechy or Kirsch.