For your cheese fondue you want to have a fresh baguette cut into cubes. We recommend Acme Bread Company, a Berkeley culinary legend.

To accompany you cheese fondue it is great to have a bowl of Maille Cornichons (tiny pickles). We also love Les Trois Petits Cochons’ Mousse Truffee, a delectable pate with chicken liver, truffles, sherry and Pineau des Charentes.

And, Molinari Salame is delicious both for dipping into the cheese fondue or to eat along side it.

Finally, we love to stir a splash of brandy or cognac into our melted cheese for enhanced flavor. Two of our favorites are

Bas-Armagnac Delord Brandy that we carry in Napoléon, X.O., and 14 Ans d'Age. Or you could try Camus Cognac VSOP.

You can use just about any meat or seafood for a hot oil fondue. If you drop by our Butcher Department they will have ideas for the perfect cut of meat. And, consider meat fondue the base for exploring flavors through a variety of tasty sauces.

You also might try using your favorite sausages cut into 1/2-inch pieces. And, we carry Carando Abruzzese Italian Style Meatballs in both mild and spicy that are delicious for fondue. Aidells also makes yummy Caramelized Onion Chicken Meatballs that we recommend.

We carry so many delicious sauces to experiment with for fondue. And, this is one way you can abandon European flavors for a trip around the globe! Here are a few suggestions.

Stonewall Kitchen Caramelized Onion Mustard is delicious on its own or mixed into mayonnaise for a milder flavor. And, speaking of mayo, Maitz Espania Garlic Allioli Spread makes a great dipping sauce.

You can also try Maya Kaimal's Spicy Ketchup or Brooklyn Delhi's Indian Achaar Sauces. We have their Tomato-Chili and Roasted Garlic Chili.

Two more wonderful flavors that would go well together on the table are San-J's Thai Peanut Spicy Dipping Sauce and Jade's Mekong Ginger Sauce.

And, it is always nice to have a bowl of Maille Cornichons (tiny pickles) to accompany your fondue—especially if you are doing mustard sauces.

For your chocolate fondue you want to present a variety of fruit—really anything that inspires you to dip in chocolate. Strawberries are classic, but try cubing fresh pineapple, fig, kiwi, banana, raspberries, tangerine slices…whatever you fancy. And kids love to dip marshmallows.

Baked goods are also wonderful dipped in chocolate—so long as they are soft enough to be skewered. A cubed baguette or croissant is delicious. We love cutting up a Taste of Denmark's Mini Angel Food Cake or their Poundcake.

This mild cheese has delightful buttery flavor. And, its creaminess is tempting to a broad range of taste buds—even the little ones. Supreme cheese is crafted on the same day, from locally-sourced milk. This seals in the freshest flavor.

This soft-ripened cheese with a bloomy rind is best served at room temperature. Savor it on a fresh baguette and a glass of red wine.

In 2019, Supreme won a Bronze Medal at the 2019 World Cheese Awards, held in Bergamo, Italy, in the Soft-Ripened Cheeses category.

The 70s were a funky time, man. We had bell bottoms and disco. There was a lot of plaid and polyester–tragically sometimes at the same time. (Yikes!) We had 8-track tapes of Abba and the Bee Gees. And let’s not dare forget the abundance of macramé. Be honest, you all had a macramé owl on your wall at some point. As a child of the 70s, I survived all of these. One thing I didn’t experience? Fondue…

It seems strange, really. As a food family, you would think, given its popularity, that fondue would have been a regular occurrence. You would, however, be very wrong. And, apparently this is something that has been missing in my life. That would be the only logical explanation I could come up with that would explain why I quite randomly used a gift card I received for the holidays to purchase two, yes, two, fondue pots, very much out of the blue.

To be fair, I did not order two of the same fondue pots. Why make this wackier than it needs to be? I instead ordered an electric one and the more traditional fondue pot that you keep hot with tea light candles. Why the two versions you ask? Because, and I had no clue this was the case, fondue is not just a pot of melted cheese. One can also Fondue with hot oil or broth. (Mind blown.) For the oil or broth version it is best to have an electric fondue pot so it is easier to control the temperature. Makes perfect sense.

The arrival of said fondue pots—and, of course, the requisite library of fondue cookbooks—was way more exciting than it should have been. (This is what happens when you’ve been locked up with your family for entirely too long and have reached the end of Netflix.) We had to try it out immediately. We opted for a hot broth fondue as well as a cheese fondue. I went with broth because we’re all a little twitchy right now. And, I found the idea of hot oil to be potentially problematic. You will be happy to note that no people were harmed in the making of this fondue. In fact, I was pleased to note that doing fondue this way is essentially like having Asian Hot Pot. (I know, but this was a revelation for me.) The recipe I chose was good but I would like to find another one that has a bit more oompf. When I do, I will make sure to pass it along.

For the cheese, I went with a brie fondue that was so, so good. The original recipe called for fig preserves to be mixed into the melted brie. I thought this would make it too sweet. So, I left it out and served the preserves on the side as a dipping sauce. I think it was better that way, but feel free to try both versions.

The cheese “dippers” were a traditional variety of cut bread, veggies and fruits. But, we all agreed the absolute best combo was dipping a crunchy red grape into the cheese. Divine!

Since stormaggedon is upon us and it looks like rain is in the forecast for the next week, now would be a great time to enjoy some hot, melty cheese when the temperatures are chilly outside. Can you dig it?

And, we love it for our chocolate fondue. This 66% dark chocolate blend combines warm, complex cocoa notes with hints of dried cherries, currants, and roasted coffee. Delicious!

TCHO (pronounced cho) works with cacao bean farmers and cooperatives to improve growing, fermentation, and drying methods. They are based in West Berkeley and dedicated to working with farmers so they can taste test new ingredient combinations in the company's Flavor Labs. These are mini bean-to-bar labs that enable farmers to make and taste chocolate from their own beans—often the first time they have tasted their own beans!

There are benefits to choosing TCHO Chocolate. All TCHO products are about staying organic and being transparent. With that in mind, each product is ethically sourced and gives you at least a few of the following benefits: certified organic, certified kosher, fair trade certified, gluten-free, and vegetarian.

What’s better than a dinner party centered around a bubbling pot of delectable, melted goodness? The Essential Fondue Cookbook is your guide to a communal feast that unites different cultures and flavors, offering countless ways to indulge in a delicious life.

Start by learning all of the important tips for throwing a fondue gathering—from how to pick the right fondue pot to how to select the finest cheeses. With this fondue cookbook, you’ll dive into 75 deliciously dippable recipes ranging from classic cheese dishes to savory desserts that will elevate any get-together from mundane to memorable. Cook. Dip. Enjoy.

This cookbook includes:

Discover why swirling your dipper in a figure eight is good and eating straight from your sharpened long-handled fondue fork is bad.

Not only do the recipes in this fondue cookbook feature chocolate and cheese dishes, there are also lesser-known favorites and techniques like Fondue Bourguignonne.

Learn how to select the proper cheeses to ensure your meals taste like they were imported from a Swiss restaurant.

―Madison Trapkin, Editor-in-Chief of Culture Magazine

Have you ever experienced hot oil hot pot? Me neither. That will be remedied this weekend. To be honest, I have done the hot broth version. But, the hot oil kinda scares me because I am that person that no matter how many precautions I take when frying something like chicken, I get burned. Not badly but enough to remember it. Maybe I should get one of those heat suits you see in the movies. You know the silver ones with the square windows in the helmets? Or maybe I should just chill out. I have been told that a time or twenty…mostly by my children.

So this weekend I will face my fears and give hot oil fondue a go. I was not aware that this was even a thing until I went fondue-crazy after Christmas. I knew about Asian hot pot, of course, but not this.

Hot oil fondue, or Fondue Bourguignonne at it is actually called, is a Swiss invention. It was the inspiration of field workers who did not have time to go back home for a meal. So, they started bringing pots of oil with them that they heated and then stuck chunks of meat in to cook. It got the name Bourguignonne from the imported French beef from Burgundy that was the most widely used.

Beef is still the most popular and most traditional meat for hot oil fondue. But, really you can use whatever meat or fish you want as well as you favorite vegetables. Just make sure the pot is stable….

There is a wealth of information on the internet about hot oil fondue if you want to dig a little deeper. This Chef's Notes blog post was particularly helpful.

Our classic recipe is delicious. And, it can be the basis for experimenting with sauces and flavors. And, of course, a good fondue cookbook is always a good idea…

The Negroni cocktail dates back to the early 20th century in Italy. It is made from three equal parts of gin, Campari, and sweet vermouth. The Negroni has come a long way since then, and we have a couple variations in our recipe archives like this Negroni Sour.

Our recipe uses Salers Aperitif for the gentian liqueur and Lillet Blanc, which brings floral notes and flavors of orange peel, honey and herbs.

We dug into our archives to bring you one more cheese fondue recipe that uses the traditional half Emmentaller and half Gruyere combination with white wine, some brandy, and a little nutmeg. It will transport you to an Alpine ski resort!

Fondue possibilities are endless, and you can get pretty creative, so mix your cheeses and dippers. Try a gorgonzola fondue with cut up pears—the bomb!

Although it is great to have a traditional fondue pot, don’t let that stop you! What you need is a pot with a source of heat underneath so the fondue stays melted. You can even use a cast iron pot with sterno or a tea light underneath.

We are reaching for popcorn with Aloha! Each batch of Island Style Gourmet Popcorn is made by hand, with love, in the Bay Area. Ohana uses mushroom-style kernels to make sure no toppings are wasted. The best gourmet popcorn this side of the Pacific!

Their own unique version of Kettle Corn with an island twist. Ohana uses the best mushroom popcorn and use the perfect balance of pure cane sugar with sea salt. Mix this with some White Cheddar and you have yet another great palate-pleaser.

Let's get a little tropical with this award winning, kick-butt Caramel Sea Salt dashed with a little bit of coconut sunshine for amazing flavor.

This will go up against any and all caramel corn out there. The perfect blend of sweet and salty made with brown and white sugar, real Mexican vanilla, and real butter with a little added love.

There really is no legitimate argument against dipping things in melted chocolate. I challenge anyone to walk by a chocolate fountain and not stare in rapture at its decadent beauty. Tragic though it may be, my guess is that you do not have a chocolate fountain in your home. So if a gal was compelled to dip something like a strawberry or a piece of pound cake into some luscious melted chocolate, what would her options be?

Sure, you could always melt your favorite chocolate in the microwave and dip your food item of choice directly into the bowl. Effective—but that method lacks a certain flair. For me, the better option would be using a fondue pot.

As I have talked about in a previous post, I have been exploring the world of fondue in recent weeks. And, as Valentine’s Day approaches, I have been looking towards the dessert versions as something different and fun with which to celebrate. Now, I could go with the tried and true straight up chocolate fondue which is definitely tasty…but that would be too obvious. There are more interesting options that contain flavored liqueurs or, most intriguing to me, espresso for that jolt of mocha flavor. However, the fondue recipe that called to me the most came from an unexpected place.

Despite the love I expressed for chocolate fondue, I was surprised to find that the recipe that got my mouth watering more than any other was a recipe for Bananas Foster Fondue. I mean, can you even handle the decadence?

Sure, the recipe calls for white chocolate so technically it’s a chocolate fondue. But, the star of this show is the caramel. And then there’s the rum…

Bananas are the obvious dippers for this. But, you could also use coconut macaroons, macadamia shortbread, chocolate pirouline wafers, apples, or whatever strikes your fancy…

Salumi is the process of preserving and salting cured meat which traditionally means pork. The major muscles of the pig are cured to create meats such as pancetta, prosciutto, and coppa.

Salami is a fermented salt-cured or cooked sausage and is a subset of traditional salumi. Salami is made from a combination of meat, salt, and spices. And, it generally always has 20-30% good pork fat. It is then fermented and dried with a combination of either pure pork, beef, or other meats. After a few days, the fermented meat is dry cured and sometimes lightly smoked.

Straight is produced by grinding equal parts pork and pork fat with a third meat—it can be also be pork or another meat. (This is confusing until you actually try it yourself. Then it all makes sense.)

Country-style is known by its more coarse texture, country style forced meat is a combination of pork and pork fat, often with the addition of pork or chicken liver and garnish ingredients. Country Style pate is a great example.

Gratin has some browned meat mixed in with the raw.

Confit is the process of salting, slow cooking, and sealing meats under a blanket of fat. It comes from the French word confire which means to preserve. In addition to being delicious, confits have benefit of being long keeping and can prevent meat from spoiling. Examples include duck confit or tuna confit which uses olive oil.

Rillettes, a charcuterie staple, are potted meats that can easily be made from shredded confit meats. We have a recipe for Pork Rillettes in our archive which is a fun cooking project. We also carry Groix & Nature Salmon Rillettes at the store.

Casey is our resident spirits guru and in-house mixologist. He is our go-to person whenever we have a question about wine, liquor, or cocktails. Recently he offered this cold-weather recipe and we all got to have a sip. It is tasty and perfect for your next trip to the snow or any evening when you need the chill taken off.

Laird's is a delicious, American apple brandy. And, St. Elizabeth is a simple blend of allspice, Jamaican rum, and sugar, but its taste is more complex than you’d think. The nose is pungent with allspice—which presents similar to cloves with cinnamon, nutmeg, and a pepper note.

We dived into our archives to surface with some of our favorite recipes for your ski trip—be it a week's vacation, a quick weekend visit, or an elaborate fantasy. We have selected recipes that are prepared quickly, made in a crock pot or Instant Pot, or where you can do some advanced prep from home.

Korean savory pancakes are quick to pull together. They make great finger food while you are waiting for the main course. This recipe calls for shrimp and squid which is pretty mild in flavor. If you prefer, you can ditch the squid and use shucked oysters instead for a stronger flavor.

This green bean recipe makes a really nice small pate to hold you over till the main course is ready. Plus, serving something fresh and green livens up the meal.

This, again can be served as a small plate. And, you might want to do some prep before you leave for the mountains. Make the dressing ahead and bring it up in a small jar. You can even pre-chop the cabbage and carry them up in a ziplock bag.

These are some of our favorite Swiss Cheeses. Le Superbe Cheese reflects the terroir of the green hills and meadows where their cows graze on fresh grasses and herbs. Raw milk cheese shaped by the unique local and natural conditions. The hand-crafted cheese is selected and refined by months to years of careful curing and slow maturation.

Le Superbe is is one of the oldest cheese makers in Switzerland. Their cheese dates back to the year 1115, when monks at the Rougemont monastery in the Gruyère region in Switzerland began to cultivate the surrounding Alps.

A true Emmentaler AOP can only be created in the unique atmosphere where Le Superbe cows graze. The best raw milk is processed according to highest quality standards and traditionally crafted by experienced master cheesemakers.

The tender bite and alluring ivory color with cherry-sized holes complete this perfect true Emmentaller AOP.

This is a cheese with an unmistakable character with a spicy, mature taste, fine salt crystals, fruity note, and the fine aroma of roasted chestnuts or hazelnuts.

The consistently high quality is ensured by the protected origin of each Gruyère AOP, and also by the authentic production according to a traditional recipe. Pure natural ingredients are processed in copper kettles to produce a traditional maturation with the characteristic grainy, brownish rind.

We also carry their Cave Aged Gruyere with a more complex and mature flavor.

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