Fondue Tips

* For the easiest party menu, choose one or two fondues and just a couple of accompaniments. Many condiments can be made ahead. Once your guests arrive, it takes only a few minutes to assemble the fondue.

* Fondue is only as good as the cheese. Buy natural aged cheeses made with raw milk (the FDA allows importation of raw milk cheeses aged a minimum of 60 days).

* When making cheese fondue, do not allow the wine to boil; it harms the flavor.

* Keep the heat moderate. High heat causes cheese to separate; low heat can cause the cheese to become stringy.

* If fondue becomes too thick, stir in a little warmed wine. If it’s too thin, stir in more cheese or a little cornstarch dissolved in wine.

* Bread cubes for dipping should have a side with crust to anchor the fork. Spear the cube through the soft part first.

* When dipping, swirl the fondue fork in a figure-eight motion.

* Keep the fondue pot and burner on a nonflammable tray and make certain they are well-balanced. Keep the rechaud lid handy to extinguish the flame if necessary. Do not refill a hot alcohol rechaud. Allow it to cool first.

* To protect against burning your mouth, use two forks for oil fondues, a long fondue fork for cooking and a dinner fork for eating the meat.

* Swiss customs to remember: There’s a penalty for losing your dipper in the fondue. If you’re a man, you must promise to buy the next round of drinks or pot of fondue. If you’re a woman, you must promise a kiss or to host the next fondue party.

* Drink warm tea or kirsch with cheese fondue to aid digestion.