Fondue And Language: English In Switzerland

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot. It is often served with bread, vegetables, or other snacks, which are dipped into the cheese. The earliest known recipe for fondue dates back to a 1699 book published in Zurich, and the dish was promoted as Switzerland's national dish by the Swiss Cheese Union in the 1930s. Fondue became popular in North America in the 1960s, and it has since become a symbol of Swiss culture and unity. While the exact origins of fondue are unclear, it is believed to have originated in Switzerland or the French Rhône-Alpes region near the Geneva border.

The history of fondue

Fondue, from the French "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a way for farm families to stretch their limited resources during the winter months. By melting leftover cheese with some stale bread and a dash of wine, they could create a hearty meal. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ("to cook cheese with wine"). However, the name "cheese fondue" referred to a dish composed of eggs and cheese until the late 19th century.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, but they call for Gruyère, a Swiss cheese. So, the Swiss are rightfully credited as the originators of fondue. Fondue was enjoyed by people of means and was not limited to the farmhouse and the peasant class. In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as part of a campaign to increase cheese consumption in Switzerland. They promoted it as the Swiss national dish and a symbol of Swiss unity and national identity.

After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue was also introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It became popular in the US in the 1960s and 1970s, along with other foods made in chafing dishes. The term "fondue" was also generalised to other dishes served in a communal hot pot, such as chocolate fondue and fondue bourguignonne (meat cooked in hot oil).

Today, fondue is considered a winter meal in Switzerland, a comforting one-pot dish enjoyed family-style. It is traditionally made and served in an earthenware pot known as a caquelon. The bread, usually sturdy white or brown, is cut into bite-sized chunks and skewered on long forks before being swirled in the melted cheese. Accompaniments can include potatoes, cornichon, and pickled pearl onions, and typical beverages include white wine, tea, and kirsch.

How to make fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. Here is a step-by-step guide on how to make fondue:

Ingredients:

• Cheese: Gruyère, Swiss cheese, Gouda, Fontina, Emmental, Raclette, Vacherin, or a mix of these.
• Wine: Dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use beer or chicken/vegetable stock instead of wine.
• Cornstarch or flour: This helps to thicken the fondue and prevent the cheese from clumping.
• Garlic: One or two cloves, minced or sliced in half lengthwise.
• Other seasonings: Nutmeg, salt, Dijon mustard, lemon juice, etc.
• Dippers: Bread, meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, cauliflower, bell peppers), crackers, chips, or pretzels.

Instructions:

• Grate the cheese: For quicker melting and a smoother fondue, grate the cheese instead of chopping it.
• Toss the cheese with cornstarch or flour: This will help to thicken the fondue and prevent clumping.
• Rub the fondue pot with garlic: Cut a garlic clove in half and rub it on the inside of the fondue pot. This will infuse the fondue with a subtle garlicky flavour.
• Bring the wine to a simmer in the fondue pot: Add the wine to the pot and heat it over medium-low heat until it simmers.
• Mix in the cornstarch or flour: Whisk the cornstarch or flour into the simmering wine to create a creamy sauce base for the fondue.
• Add the cheese gradually: Add the grated cheese to the pot a little at a time, stirring well between each addition to ensure a smooth fondue.
• Season to taste: Add nutmeg, salt, Dijon mustard, lemon juice, or other seasonings to taste.
• Adjust the consistency: If the fondue is too thick, add a little more wine or stock until it reaches the desired consistency.
• Serve with dippers: Arrange an assortment of bite-sized dipping foods on a platter and serve with fondue forks or wooden skewers.

Tips:

• Use good-quality cheese for the best results.
• If making the fondue in advance, store it in the refrigerator for up to 3 days and reheat gently before serving.
• To prevent the fondue from becoming too thick or lumpy, add the cheese slowly and stir constantly while melting.
• For extra flavour, stir in a tablespoon of fortified wine or liqueur, such as brandy or Kirsch.

What to dip in fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese. Here are some ideas for what to dip in your fondue:

Bread

Crusty bread is usually the number one pick for cheese fondue because it soaks up all the cheesy goodness. If you're feeling ambitious, you can make a couple of fresh baguettes or a simple, no-knead peasant loaf. You can also pick up a sourdough loaf from the store.

Vegetables

Fondue is a great way to get your daily recommended vegetable serving. Try broccoli, cauliflower, bell peppers, or roasted Brussels sprouts. If you're looking for something a little different, you can also dip pickles, asparagus, carrots, yams, or sweet potatoes.

Meat

Meatballs, poached chicken, and prosciutto are all great options for dipping in fondue. If you're looking for something a little heartier, try a juicy filet or strip of beef.

Fruit

Fruit and cheese are a classic combination, so why not dip some fruit in your fondue? Apples, pears, and grapes are all great options.

Other

If you're looking for something a little more indulgent, try dipping pretzels, chips, or even a spoon in your fondue. Really, anything that sounds good with cheese will be great for dipping!

Where to eat fondue in Switzerland

Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot over a portable stove. It's often enjoyed as a winter meal and is considered a symbol of Swiss unity and national identity. While it's easy to find fondue all over Switzerland, here are some recommended places to indulge in this comforting dish:

Chäsalp, Zurich

Chäsalp (or Chalsap) is a local favourite, set in a former stable on a farm above Zürich. This atmospheric restaurant offers an extensive menu with over 15 fondue options, as well as a cosy atmosphere with a true alpine-hut feel.

Swiss Chuchi, Zurich

Located in the Hotel Adler in the centre of Niederdorf, Swiss Chuchi serves Swiss specialties including cheese and meat fondues. The rustic interior features wood-panelled walls and a life-size cow overlooking the dining area. Their Adler House Blend fondue is made with four kinds of aged cheeses.

Fribourger Fonduestübli, Zurich

This fondue spot is known for its strong, cheesy aroma and cosy dining room with rustic decor. The house specialties include Fribourger cheese fondue and moitié-moitié, a blend of Gruyère and Vacherin Fribourgeois. The restaurant attracts both locals and tourists, so booking in advance is recommended.

Le Gruyérien, Geneva

Located 12 miles outside Geneva's city centre, Le Gruyérien offers a homey and laid-back atmosphere with traditional chalet-style decor. Their fondu options include the traditional moitié-moitié, a light vacherin fribourgeois, and a 100% chèvre (goat cheese) variation.

La Buvette des Bains, Geneva

La Buvette des Bains is a quirky lakefront restaurant that was once a public bathhouse. It offers stunning views of Lake Geneva and its famous Jet d’ Eau fountain. Their menu features a variety of fondues, including a specialty made from Vacherin cheese and crémant, a sparkling wine that adds a delicate fruity taste.

El Paradiso, St. Moritz

El Paradiso is a luxury resort restaurant accessible by mountain lift. Dining here offers breathtaking views of snowy mountain peaks, and the fondue is a memorable experience.

Restaurant Rosengarten, Bern

This restaurant is located on a hillside rose garden overlooking the capital of Switzerland, Bern, and the river that winds below. The fondue flavours include a mix of creamy Heitenrieder and Schönrieder mountain cheese, as well as a Seisler chilli and truffle fondue. Enjoy your meal with a view of the Old Town, especially at sunset when the lights start to twinkle.

The role of the Swiss Cheese Union in popularising fondue

Fondue, from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland as a meal for farm families to stretch their limited resources during the winter. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s. The Swiss Cheese Union was a cartel that controlled cheese production in Switzerland from 1914 to 1999. They mandated production be limited to only a few varieties, chiefly Gruyere and Emmental, and bought the entire production and distribution of cheese at prices set by the Swiss Federal Council. They also coordinated national and international marketing for these varieties of cheese.

The popularity of fondue was planned by the Swiss Cheese Union as a way to increase cheese consumption in Switzerland. In the 1930s, they launched intensive campaigns to promote cheese, and fondue in particular, as a Swiss national dish and as a symbol of Swiss unity and national identity. They created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was also included in the cookbooks of the Swiss military. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. They used iconography known around the world to promote the dish, invoking Heidi to underline the wholesomeness and authenticity of the Swiss dish. Posters showcasing rain or snow as "fondue weather" reinforced the notion that fondue delivers a feeling of warmth.

The Swiss Cheese Union's success in controlling production soon presented a problem: overproduction of cheese in a saturated, stagnant market. A more long-term solution presented itself in the form of fondue. According to the former director of the Musee Gruerien Isabelle Raboud-Schuele, "Up until 1930, fondue was essentially only known in the French-speaking part of Switzerland but thereafter it became popular throughout Switzerland, to the point of becoming a national dish. This was due to the success of intensive campaigns to promote cheese, led by the Swiss Union for Marketing Cheese in the 1930s. Cheese production exceeded consumption and hence in order to expand the market for this former export, the Swiss needed to be convinced to eat more cheese."

The Swiss Cheese Union's efforts to popularise fondue were successful, and it became a symbol of Swiss unity and national identity. Fondue was also popularised in North America in the 1960s, particularly at the 1964 World Fair in New York, where it was featured at the Swiss Pavilion's Alpine restaurant.

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