Cheese Fondue And Eggs: A Match Made In Heaven?

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. The earliest known recipe for modern 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. However, until the late 19th century, the name cheese fondue referred to a dish composed of eggs and cheese—something between scrambled eggs and a cheese soufflé.

What are the best cheeses for fondue?

The best cheeses for fondue are those that are creamy and buttery, melting smoothly. The classic Swiss fondue recipe calls for a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and gouda. Other good options include fontina, Comté, Emmental, raclette, and vacherin. For a less traditional but still tasty option, a mix of cheddar and Gruyère can be used.

When making fondue, it is important to use good-quality cheese and grate it before adding it to the pot to ensure quick and even melting. Cornstarch or flour can be added to thicken the fondue and prevent the cheese from clumping. Classic fondue also includes white wine, which helps to keep the cheese mixture smooth and gives it an even texture. A dry and high-acid wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended.

Fondue is a fun and communal dish, perfect for a holiday celebration or a special occasion. It can be served with a variety of dippers such as bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels.

What are the best dippers for cheese fondue?

While cheese fondue is often eaten with bread, there are many other foods that can be used as dippers. Here is a list of some of the best options:

Bread

Bread is the most classic option for dipping into cheese fondue. It is important to use a type of bread that can withstand the weight of the cheese without falling apart, such as a crusty baguette or sourdough. Other options include French bread, rye bread, pumpernickel bread, brioche, whole wheat bread, olive bread, focaccia bread, ciabatta bread, naan, and challah. Breadsticks, bagels, English muffins, and tortillas can also be used.

Vegetables

Vegetables that pair well with cheese fondue include broccoli, cauliflower, bell peppers, roasted potatoes, asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, tomatoes, mushrooms, green beans, baby potatoes, fingerling potatoes, French fries, tater tots, onions, and squash. These vegetables can be served raw, steamed, pickled, or roasted.

Fruit

While it may not be the first thing that comes to mind, some fruits go surprisingly well with cheese fondue. Sliced apples, pears, and grapes are all good options. Tart green apples, in particular, complement the creaminess of the fondue nicely.

Meat

Bite-sized pieces of cooked meat can also be dipped into cheese fondue. Options include marinated sirloin, filet mignon, herb-roasted chicken, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, ham, salami, chorizo, pepperoni, soppressata, cooked shrimp, salmon, lobster tail, crab legs, and ahi tuna.

Other Options

Other unique dippers that can be used include crackers or chips, pickles, pasta (especially ravioli), roasted jalapeño peppers, and pretzels.

How do you make cheese fondue?

How to Make Cheese Fondue

Cheese fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It gained popularity in the US in the 1960s and remains popular today.

Ingredients

You will need the following ingredients to make cheese fondue:

• Cornstarch
• Dry white wine (such as Sauvignon Blanc)
• Shredded cheese (Gruyère and Swiss cheeses are most common, but other options include Gouda, fontina, and Emmental)
• Garlic clove
• Lemon juice
• Mustard (Dijon or regular)
• Optional seasonings: nutmeg, garlic powder, oregano, Worcestershire sauce, pepper sauce, and black or white pepper

Method

• Combine cornstarch with a small amount of wine in a small bowl and set aside.
• Combine the remaining cornstarch with the shredded cheese and set aside.
• Rub the sides of a large saucepan with the cut side of a garlic clove. Discard the garlic.
• Add the remaining wine to the saucepan and heat over medium heat until bubbles form.
• Stir in lemon juice.
• Reduce heat to medium-low and add a handful of the cheese mixture, stirring constantly with a figure-eight hand motion until the cheese is almost completely melted.
• Continue adding the rest of the cheese, one handful at a time, allowing it to melt completely between additions.
• Once all the cheese has been added, stir in your choice of seasonings and the cornstarch mixture.
• Stir and cook until the mixture is smooth and thickened.
• Keep the fondue warm and serve with dippers such as bread cubes, vegetables, meat, or fruit.

Tips

• Use real lemon juice for the best flavour.
• Keep the fondue warm, otherwise, it will solidify quickly.
• Use quality cheese for the best results.
• You can substitute flour for cornstarch.
• Add nutmeg or dry mustard for extra flavour.
• Kirsch, a cherry brandy, can be used to flavour the fondue.
• Add heavy cream to thin the fondue if needed.

What drinks go with cheese fondue?

Cheese fondue is a rich and indulgent dish, and the right drink pairing can elevate the experience. While personal preference plays a role, here are some classic beverage choices that go well with cheese fondue:

White Wine

White wine is a traditional and popular choice to pair with cheese fondue. The acidity in the wine helps cut through the richness of the cheese and keeps the fondue smooth. Look for dry, crisp, and aromatic white wines with good acidity. Suggested varieties include Swiss Chasselas, Chignin, or Roussette from Savoie. Other options are Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. If you're feeling adventurous, try a light-bodied red wine like a young red Burgundy, Gamay, or Dole.

Kirsch

Kirsch, a clear brandy distilled from tart cherries, is often added to the fondue itself for a subtle fruity note. It also pairs well as a drink on the side. Its fruity and slightly sweet flavour can complement the cheese fondue nicely.

Tea

Hot black tea is another recommended beverage to accompany cheese fondue. Some believe that tea aids digestion better than alcoholic drinks. If you're watching your alcohol intake or want a warm, caffeine-free drink, tea is an excellent choice.

Other Options

While the above drinks are the most commonly recommended, some people also enjoy a tisane of herbal tea or schnapps with their fondue. If you're feeling creative, you could even try a non-traditional pairing like Coca-Cola or soda. Ultimately, as long as you're enjoying your meal, feel free to drink what you fancy!

What is the history of cheese fondue?

Cheese fondue is a Swiss 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 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'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish.

Fondue originated in Switzerland during the 18th century as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, stale bread, and wine, the family could gather around the hearth. In Alpine farm villages, bread was baked only occasionally, so whatever bread was on hand was usually stale. By dipping the bread in the melted cheese, the bread was softened and became more palatable. From these simple beginnings, fondue became a Swiss winter tradition.

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. Even though fondue may have had rural roots, it was more frequently enjoyed by people of means. The widespread popularization of fondue was part of a 1930s campaign by the Swiss Cheese Union (Schweizerische Käseunion) to increase cheese consumption in Switzerland. After World War II and the end of rationing, the Swiss Cheese Union resumed its successful campaign, now promoting fondue as the Swiss national dish and as a symbol of Swiss unity and national identity.

Fondue was popularized in North America in the 1960s, specifically at the 1964 New York World's Fair when it was featured at the Swiss Pavilion's Alpine restaurant.

Frequently asked questions