The Art Of Fondue: A Guide To This Delicious Dish

Fondue is a Swiss dish typically consisting 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. The word fondue is the feminine passive past participle of the French verb fondre (to melt) and was first used in English in 1878. Fondue became popular in North America in the 1960s and has since been generalized to other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of food are dipped into a communal pot of hot liquid.

Fondue as a Swiss national dish

Fondue is a Swiss national dish that consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks. The Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s to increase cheese consumption. Fondue became popular in North America in the 1960s, when it was introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

The word "fondue" comes from the French word "fondre", which means "to melt". 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" or "to cook cheese with wine". This recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

There are many variations of cheese fondue, with different types of cheese, wine, and seasonings used. A classic Swiss cheese fondue typically includes a blend of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. Other ingredients such as garlic, mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis are also added. The bread used for dipping is usually sturdy white or brown bread, cut into bite-sized chunks.

Fondue is considered a winter meal in Switzerland and is traditionally served in an earthenware pot known as a caquelon. It is a communal dish meant to be shared and enjoyed with family and friends. Losing a piece of bread in the caquelon is said to be penalized by buying a round of drinks, singing a song, or performing another lighthearted task. The layer of melted cheese at the bottom of the pot that cooks into a crust is called a religieuse and is considered a delicacy, often eaten at the end of the meal.

Fondue as a communal dish

Fondue is a Swiss dish that is typically served in a communal pot and shared by a group of people. It is often eaten at parties or to celebrate holidays with friends and family. The dish consists of a pot of melted cheese, usually a blend of cheeses, wine, and seasoning, into which people dip cubes of bread, vegetables, or other snacks using long-stemmed forks.

The word "fondue" means "melted" in French, coming from the verb "fondre" which means "to melt". It was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s to increase cheese consumption and was further popularized in North America in the 1960s. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. Over time, the recipe has evolved to include different types of cheese, such as Gruyère, Swiss cheese, and Gouda, and other ingredients like corn starch, garlic, lemon juice, and mustard.

Fondue is a fun and communal dish that encourages interaction and conversation among those sharing it. It is a great way to bring people together and create a cozy and welcoming atmosphere. The social nature of fondue is further emphasized by the various rules and etiquette associated with it, such as the penalty for losing a piece of bread in the pot, which is said to be buying a round of drinks, singing a song, or even running around in the snow naked!

In addition to cheese fondue, there are also other types of fondue that have become popular, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue has become a symbol of Swiss culture and continues to be enjoyed by people all over the world as a delicious and interactive dining experience.

The history of fondue

Fondue is a Swiss dish that typically consists of a blend of melted cheese and wine, served in a communal pot. 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" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The name "fondue" comes from the French verb "fondre", which means "to melt". The word is first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and was popularized in North America in the 1960s.

In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of hot liquid. This includes chocolate fondue, where pieces of fruit or pastry are dipped into melted chocolate, and fondue bourguignonne, where pieces of meat is cooked in hot oil or broth.

The traditional cheeses for making fondue are Swiss cheeses, mainly Emmental and Gruyère, but different regions in Switzerland, as well as France and alpine Italy, use a variety of cheeses, including Vacherin, Appenzeller, and Sbrinz. Fondue is usually made in a ceramic pot on the stovetop and then moved to the table, where it is kept warm by a small candle or similar heat source underneath.

Fondue as a sexual term

Fondue, a Swiss dish of melted cheese and wine, has been associated with sex and intimacy. Fondue parties, popular in the 1960s and 1970s, were intimate gatherings where people shared food and drinks, and this closeness extended to sexual encounters. The idea of fondue as a romantic or sexual activity was further popularised by the 2011 film Captain America: The First Avenger, in which the titular character mistakes the act of sharing a pot of melted cheese for a sexual encounter.

Fondue's sexual connotations are also reflected in Urban Dictionary entries, which include explicit descriptions of sexual acts and the use of "fondue" as a euphemism for another explicit word. Additionally, fondue is described as an adjective for someone who is "debonair, composed, poised, stylish, and socially desirable".

The dish's intimate nature, requiring close proximity and shared utensils, contributes to its sexual undertones. Fondue's popularity during the sexual revolution in North America further solidified its association with sensuality and intimacy.

While fondue may not be explicitly sexual, its intimate nature and historical context have led to its perception as a romantic or sexually charged activity.

How to make fondue

Fondue is a Swiss dish that gained popularity in the U.S. in the 1960s and remains popular today. It is a dish of melted cheese served in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks.

Ingredients:

• ⅓ pound firm alpine-style cheese such as Gruyere
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Assorted fondue dippers (see below)

Directions:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
• Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
• Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot.
• Serve with fondue forks or wooden skewers. Dip and enjoy!

Fondue Dippers:

• Boiled baby new potatoes in their skins, quartered if large
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms wiped clean and stems removed
• Sliced firm apples such as Granny Smith
• Cooked sliced hot sausage
• Cubed French, sourdough, and/or pumpernickel bread

Notes:

• Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.
• To store, refrigerate leftover fondue for up to 3 days.
• To freeze, let cool completely, then freeze in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
• Up to 1 day in advance, grate the cheese and refrigerate. Chop any vegetables you’d like as dippers. Cook and refrigerate the bacon.

Frequently asked questions