Overview
- Hosts are advised to plan about 150–200 grams of cheese per person for fondue, which is extended with dry white wine and a splash of Kirschwasser.
- Raclette portions typically run 200–250 grams of cheese per adult when it is the main meal, with less needed if plentiful sides are served.
- Suggested raclette accompaniments per person include roughly 150 grams meat or fish, at least 200 grams vegetables, about 200 grams potatoes and around 50 grams bread.
- Chef Peter Gee of BRLO Brwhouse explains a slow stovetop fondue method and a faster machine-assisted approach such as a Thermomix, plus wine pairing options like Riesling or Pinot Noir.
- A sample classic fondue recipe calls for equal parts Emmentaler and Gruyère with garlic, dry white wine, Kirschwasser, lemon juice, starch and spices, with baguette, potatoes and vegetables for dipping.