“Après Ski, French for “after ski” describes the nightlife, culture, and festivities after the slopes. Skiing is a social winter activity in itself. However, the socializing that goes on after the slopes is just as important as your downhill adventures. Après Ski includes the drinks, the hot tubs, the fashion, the partying, the music, and, of course, the food. Fondue is the perfect après ski treat!

A post-ski fondue party continues the social atmosphere because the cheese and fixings are communal, not individual. A few years ago, while stationed in Germany, I went on a ski trip to Chamonix, France. It’s a great ski town, where you can take a lift up and then decide if you want to ski down the mountain into France, Germany or Switzerland. After skiing, our group gathered together in the chalet’s common area for an interactive dinner featuring fondue. The staff served us trays and trays of food (and bottles and bottles of wine) as we gathered around communal, heated cheese pots.

Here are some après ski fondue ideas to set up your own fondue party and have you feeling like you’re sharing a chalet in Chamonix or Zermatt even if you’re miles from the slopes.

The Cheese

First, there’s no such thing as Swiss Cheese in Switzerland. If you ask for it anywhere in Europe, no one will know what you’re talking about. Switzerland is home to many kinds of cheese (Fuurtfel, Alter Schweizer, and Appenzeller, to name a few). In America, Swiss cheese is a generic term for an American imitation of Emmentaler cheese.

Remember, there’s no right way to make fondue.  Since it’s a recipe derived from the Alps, Swiss Cheese/Emmentaler cheese is the traditional main ingredient.  But you can do whatever you want to do. I encourage getting creative with your cheese blends — the Bougier the cheese, the better. Consider Jarlsberg,  Havarti, Comte, Raclette, Brie, Parmesan, and Asiago…anything from the fancy cheese bar in the produce section will make a nice blend. Cream cheese is a great blend too. I stick with light-colored cheese just for the optics.

Here’s the recipe I used for two people:

Après Ski Fondue

Ingredients

8 oz (half a pound) block of Swiss Cheese (aka Emmentaler in Europe), shredded

Leftover shredded Gruyere (about a half cup)

Asiago, parmesan, and  cream cheese (I actually omitted it)

Minced garlic (how much? As garlicky as you want it…start with a tablespoon)

½ quart half & half (I actually just used milk)

Sprinkles of nutmeg (realized I didn’t have any and used paprika and cinnamon instead)

Olive oil

Dry white wine (or try dry sherry, brandy, bourbon, or beer…it doesn’t matter!)

Cup of flour

Instructions

1. Using a bowl or zip bag, toss/mix shredded cheese with flour. Tossing the shredded cheese with flour helps keep the melting cheese smooth and dippable.
2. In a saucepan, drizzle a little olive oil and sauté the garlic, add a little white wine
3. Once the garlic browns, add the cheese.
4. Stir until melted
5. Use a little half-and-half to help the creaming process
6. Drizzle with olive oil and mix in the nutmeg

**The flavor combinations are endless. Some folks like adding stone ground mustard, horse radish, sautéed, minced onions, or a hint of cayenne. I like mine savory with a hint of sweetness, just like me! J/k.**

Fondue Equipment

Williams Sonoma (https://www.williams-sonoma.com/search/results.html?words=fondue) has a few fondue sets at various price points.  But if you don’t foresee fondue parties happening regularly, skip the costs, effort, and space allotment of buying a dedicated set.  Instead, try these options:

1. I used the base for a teapot warmer, a large tea candle, and a cute ceramic dish in the Anthropologie sale rack.
2. You can also use a heavy-bottomed saucepan or double boiler and an electric burner or hot plate for the table. I scoped out a $10 hotplate at the Dollar General Store. Lowes, Home Depot, and of course Amazon have affordable electric options.
3. To dip, use metal BBQ skewers, wooden kabab skewers, chopsticks, or just the smallest forks you own.

Après Ski Fondue Dippers

The cheese is the main course at this party; everything else is just a condiment. Get something to dip from every food group.  Everything goes with Cheese so don’t hold back. 

Fondue Après Ski Ideas

For Chocolate

After the cheesy main course, go for a sweet after-dinner chocolate fondue. Just whisk a bit of heavy cream, whole milk (or half and half, or flavored coffee creamer) with high-quality melting chocolate or chocolate chips. I actually used leftover hot chocolate from Williams Sonoma’s Christmas collection. It’s just pure, high-end chocolate flakes. Melt until fondue-y.

Consider topping it with flaky sea salt, adding mint to the mix, etc. It’s your call. You can even melt marshmallows or white candy pieces.

Fondue isn’t just limited to ski getaways. It works well for date nights, easy dinner nights, and “let’s clean the leftovers out of the refrigerator” nights.

Drop some feedback on this list of Après Ski Fondue ideas in the comments. Let me know what you like to dip in your cheese.