I wanna know- what's the best bread for cheese fondue?

Besides bread, what else would you dip into your fondue?

Enlighten me

I think that this question has as many answers as tastes!

I like dry "pain anglais" or ciabatta in mine. Or a dried fruit/nut bread for a sweet n savory twist. Yum!!

Yeah, we've done a moite-moite fondue with whatever bread we already had, plus some apple, but I am looking for some suggestions for next time.

Go to a bakery and ask for fondue bread. round, flat and you can brake it up by hand. white bread just tastes that bit better than whole meal...

to dip:
apples, pears, pineapple, and other fruit you like, good for digestion...
some dip mushrooms and cooked meat but that sounds odd to me...

and also for a good cheese fondue go to the next cheese shop and ask for the house recipe, always worth a try...

drink tea without milk or sugar and/or kirsch schnaps with it.
also good: dip bread in to the schnaps before you dip it in to the cheese but be prepared...

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NOT fresh bread!

I used to work in a restaurant in Vaud years ago.....and the only bread used for the fondue was what was left over from the day before.

Fresh bread goes too soggy, and doesn't pick up the cheese properly.

Bread that's a day or so old is also a good idea - it soaks up more cheese (or kirsch!) and seems to stay on your fork a bit better than fresh bread.

As an alternative to bread you can try boiled potatoes but leave their skins on.

I like the Moitie-Moitie fondue best.

Fresh bread will just disintegrate- so must be 2 days old approx- and farmer's type with strong texture. Must say I am a fondue purist - bread and nothing but bread. Careful with moitié-moitié fondue- it must not be over heated or it goes thin and separates.

Best advice for a fondue is to make sure you have a good hike, ski, cycle, snowboard, etc- first and Kirsch for the 'coup du milieu' - a small tumblerful half way through.

I often serve my "Scottish Fondue" when I am catering, Isle of Mull with black beer and whisky and the best for dipping, and this goes for Swiss cheese fondue too, is not bread but roasted vegetables.... small potatoes, carrot sticks, broccoli and cauliflower heads lightly steamed, brushed in butter and bunged in a hot oven until crispy. Bread I find is just far too heavy but if you really need bread, as others have said, don't use fresh, one day old is much better and it doesn't matter what type, it's up to your taste.

My wife though likes fresh (fresh, not from a tin) pineapple dipped in her cheese fondue...

Gluten free store bought bread is always fondue ready
If you make it fresh you have to let it go stale or it falls in and you end up with cheese and bread stew rather than fondue

I would recommend tasteful bread, white, or semi-white with lots of crust.



I like best "Pain Paillasse" because its made with sourdough and therefore gets a unique taste. Make sure to put your breat crumbs in the hot oven for some minutes to get them some consistency and roasting flavour before dunking into cheese

You can buy Pain Paillasse for example at Bäckerei Jung, Limmatplatz.

Dont forget tons of garlic, white wine, Kirsch, etc. ... and sleep well that night.

I like grumpygrapefruit's idea of the lightly roasted vegetables. I didn't realise that there was tradition of just bread to dunk into the cheese, before I arrived in Switzerland. Until then, I had always had cut up, fresh, raw vegetables - broccoli, cauliflower, carrots, mushrooms, capsicums, radishes etc. nom nom.

This is cool! Thanks for all the ideas. I like the roasted veggies idea and crusty, slightly stale bread would work best, I think (we just used the leftover half of a loaf the other day). Now I just have to talk my wife into trying some Kirsch. :-)

I went to someones house the other day and had baked camemberts with pineapple to dip in it - it was a really nice contrast and I really liked it.

I shall try the roasted veg you suggest - sounds tasty

Yeah, some type of baguetty bread is good - agree on the Pain Pallaise, its ideal.

Also really like pears in fondue. In fact I like that better than bread. Last week we had fondue and I happened to find a tub of fresh figs. REALLY good! Quarter them, dip them, delicious!

Should be nice with 'boite chaude' too.

Boite chaude: a Mont d'Or cheese in wooden box - score the tope and insert slivers of garlic, pour a bit a wine wine over- then wrap the box in double foil and bake in the oven till runny (about 30 mins medium oven) then dip new potatoes ... and roast veg in the molten cheese.

PLEASE ? why should I for such a rude poster?