There are many ways to upgrade a fondue night, including changing the fondue pot for a pumpkin. But our forite way to take it up a few notches is with the dippers you serve with, or the flors you add into your pot. Beyond this spicy beer version, traditional Swiss fondue uses white wine, often Chasselas or Fendant, combined with Gruy猫re and Emmental. For a richer variation, try adding fontina or Comt茅 cheese, or use a darker beer like stout for a deeper flor. You can even make it spicier by using Thai chilies or adding hot sauce, or go in a different direction with herbs like thyme, rosemary, or chives. We love adding a bit of freshly grated nutmeg or grainy Dijon mustard for some bite.
As for dippers, the options extend far beyond toasted bread cubes. Vegetables like blanched broccoli, cauliflower, bell peppers, cherry tomatoes, and asparagus work well and add freshness to balance the rich cheese. Roasted potatoes of the fingerling and baby varieties are great for making fondue feel like a full meal. For charcuterie, try cooked miniature sausages, salami, or prosciutto. Another unusual twist is to use Granny Smith apples and Bosc pears for a sweet contrast that cuts through the richness.
Don't sleep on the pickled onions and cornichons for some acidity, but don't go overboard, as the Swiss also observe a special bit of fondue etiquette. If you drop your bread in the pot, tradition says you must kiss the person next to you, or buy the next round of drinks, and you don't want to be smelling too much of pickles when that happens.