Cheese

Freestyling Fondues Close Out the Food52 Winter Games

February 23, 2018

As the Olympics draw to a close (awww), we bring you the third and final edition of our Food52 Winter Games. We admired Triple-Loop Noodles and skied down the Swooshiest Cakes. The competition was fierce, breakneck, even. But now it’s time for the ultimate face-off.

Presenting Freestyle Fondue! The ooey, gooey cheese dip that hails from Switzerland. But don’t be fooled by the cozy, communal vibes, because these fondues are here to battle it out. Today’s competition pits a classic against a new-comer. Can convention hold out in the face of novelty? Read on to find out.

Traditional Fondue Fribourgeois

In one corner, is this classic fondue with a capital “C”. It features not one but two Swiss cheeses and a healthy splash of Swiss wine to boot. Nutmeg, black pepper, brandy up the flavor and an unexpected spritz of lemon provides a welcome brightness. This is one to put on wool socks for and tuck into with a crusty loaf of bread—think baguette here.

Aged Cheddar and Pilsner Fondue

Meanwhile, here comes this brew-forward hotshot. The heavy hitter here? A sharp, edgy cheddar, accented by a hearty helping of pilsner, and a zip of mustard powder and Worcestershire. As for what works best for dipping, we've got way more than bread. There are tart apple slices, charred sausage links, and lots of fresh vegetables. Are we freestyling now? For sure.

Which ultra melty, cheesy dip do you want to take home the gold? Cheer for your favorite in the comments section!

2 Comments

Nancy February 25, 2018
They both sound tasty, but the flavor profile of the more adventurous one (cheddar, beer, mustard) sounds so much like Welsh Rabbit that I have a hard time calling it fondue.
 
Robbie L. February 25, 2018
Anyone have a good fondue recipe that's alcohol-free?