How To Prevent Fondue From Hardening

Fondue is a Swiss dish that typically consists of a blend of cheeses, wine, and seasoning, served in a communal pot. The name, derived from the French verb fondre, meaning to melt, is apt, as the dish is kept warm and melted by a small flame underneath. But does fondue harden? Yes, it does. If left to cool, fondue will harden, and it is best served immediately. However, it can be reheated either on a stove or in a microwave.

Characteristics of Fondue

What is fondue?

Fondue is a Swiss dish that consists of a blend of cheeses, wine, and seasoning, served in a communal pot. The word "fondue" comes from the French verb "fondre", which means "to melt". The dish originated in Switzerland in the 18th century as a way for farm families to use up hardened cheese and stale bread during the winter months. The traditional cheeses used in fondue are Swiss cheeses, mainly Emmental and Gruyère, although other varieties such as Vacherin, Appenzeller, and Sbrinz are also used in different regions of Switzerland, as well as in France and alpine Italy.

Fondue is typically served in a ceramic pot, known as a caquelon, which is warmed from below to keep the cheese melted. Diners dip chunks of bread on long forks into the cheese and then eat them. Besides bread, other foods that can be dipped into the cheese include vegetables, hot dogs, cooked sausages, meat, and raw veggies.

In addition to cheese fondue, there are also other types of fondue such as fondue bourguignonne, which features hot oil instead of cheese and chunks of meat in place of the bread, and fondue au chocolat, or chocolate fondue, which consists of a pot of melted chocolate into which fruits, pastries, or other treats are dipped.

Fondue became popular in Switzerland in the 1930s when it was promoted as the Swiss national dish by the Swiss Cheese Union as a way to increase cheese consumption. It was then popularized in North America in the 1960s, particularly at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant. Today, fondue is considered a symbol of Swiss unity and is enjoyed by locals and visitors alike, especially in the French and Swiss Alps after a day of skiing.

How to make fondue

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

Ingredients:

To make fondue, you will need the following ingredients:

• Cheese: Traditional Swiss cheeses such as Gruyère, Emmental, and Appenzeller are commonly used, but other good options include Gouda, Fontina, and Raclette.
• Wine: A dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended.
• Cornstarch: This helps to thicken the fondue and prevent the cheese from clumping.
• Garlic: A clove of garlic adds flavour to the fondue.
• Bread: French bread or baguette, cut into 1-inch cubes, is a classic choice for dipping.
• Dippers: In addition to bread, you can also serve fondue with meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, cauliflower, or bell peppers), crackers, chips, or pretzels.

Instructions:

• Grate the Cheese: For quicker melting and a smoother fondue, grate the cheese instead of chopping it. This ensures that the cheese melts faster and more evenly.
• Toss the Cheese with Cornstarch: Combine the grated cheese with cornstarch, tossing thoroughly to coat all pieces. This helps to thicken the fondue and prevent clumping.
• Heat the Wine: In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice (if using) to a simmer over medium-low heat.
• Add the Cheese Gradually: Add the cheese to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Continue adding cheese and stirring until all the cheese has melted and the mixture is smooth.
• Season and Serve: Once the cheese is melted and the mixture is smooth, season with salt, nutmeg, and/or pepper to taste. Transfer the fondue to a fondue pot and serve with an assortment of dippers.

Tips:

• Keep the Heat Low: Maintain a low heat to prevent the fondue from burning. The ideal temperature is one that keeps the fondue smooth and liquid without boiling it.
• Add Wine to Adjust Consistency: If the fondue becomes too thick, add a little more white wine until it reaches your desired consistency.
• Use Good Quality Ingredients: The quality of the cheese and wine will greatly impact the final product, so it is worth investing in good-quality ingredients.
• Prepare Dippers in Advance: You can cut up the bread, vegetables, and other dippers in advance and store them in the refrigerator until ready to serve.
• Reheating Leftovers: Leftover fondue can be reheated gently over a double boiler, adding additional white wine as needed to thin the mixture and achieve the desired consistency.

Fondue etiquette

Fondue is a communal dish, and as such, it comes with certain rules of consumption that must be observed to avoid alienating your fellow diners. Here are some tips to ensure you do the right thing and eat like the locals:

Number of Diners

Plan to have between two and four people sharing a pot. More than that and the cheese will get over-stirred, and the pot will be crowded with too many forks.

Dipping Technique

Allow any excess cheese to fall from the bread before eating it. This also helps to cool the bread a little. It is recommended to twirl your fork three times while holding it above the fondue pot to avoid dripping. You can also twirl your bread before removing it from the cheese to ensure an even coating.

Double-Dipping

Double-dipping is a big no-no. A study published in The British Medical Journal found that double-dipped foods transfer between 50 and 100 bacteria with every contaminated bite.

Eating from the Fondue Fork

You shouldn't eat straight from the fondue fork. Treat the fondue fork as a serving item and use a regular fork to eat from your plate. However, if it's chocolate fondue and you're with your lover, you might not mind swapping spit!

Drinks

In Switzerland, only two beverages are deemed acceptable to drink with fondue: white wine and tea. The traditional Swiss wine option is Chasselas, a low-alcohol, low-acidity wine that complements the rich fondue well. However, a study in The British Medical Journal showed that consuming alcoholic beverages with fondue may slow digestion, while black tea can help alleviate indigestion symptoms such as bloating.

La Religieuse

At the end of the meal, a thin crust of golden cheese, called "la religieuse" (French for "the nun"), will be left at the bottom of the pot. This is considered a real treat and must be shared. You can either crack an egg into the pot and mix it with la religieuse, or remove the hardened cheese with a knife, break it into pieces, and share it between guests.

Forfeit

If a guest accidentally drops a piece of food into the fondue pot, they must make up for it in some way. A popular punishment is to make them buy everyone a round of drinks.

Stirring

It is important to keep stirring the fondue to prevent the cheese from burning at the bottom or developing an unpleasant crust. Many recommend stirring in a figure-eight pattern or a clockwise motion. However, it is frowned upon to dip into the pot when another fork is already submerged, as forks can clash.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in Switzerland in the 18th century. It was a way for farm families to stretch their limited resources during the winter months. By melting leftover hardened cheese and combining it with stale bread and wine, they could create a hearty and comforting meal. The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, specifically using Gruyère, a Swiss cheese.

In the late 1700s, fondue recipes could be found in Swiss cookbooks, and by the late 19th century, the name "cheese fondue" referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue, with cheese and wine but no eggs, was published in 1875 and was presented as a Swiss national dish.

In the 1930s, the Swiss Cheese Union popularized fondue as Switzerland's national dish to increase cheese consumption in the country. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue sets were sent to military regiments and event organisers across Switzerland, and it became a symbol of Swiss unity and national identity.

After World War II, the Swiss Cheese Union resumed its campaign, and fondue gained even more popularity in Switzerland. It was introduced to Americans at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant. Fondue became popular in the United States in the 1960s and 1970s, along with other foods made in chafing dishes.

Today, fondue is enjoyed in homes and restaurants throughout Switzerland, particularly in traditional or rural areas. It is typically made with a blend of Swiss cheeses, such as Emmental and Gruyère, and served in a communal pot known as a "caquelon". Diners dip cubes of bread into the melted cheese using long-stemmed forks. Fondue is considered a winter meal by the Swiss and is often accompanied by beverages such as white wine, tea, or kirsch.

Fondue pots

Fondue is a Swiss dish that consists of a blend of cheeses, wine, and seasoning, served in a communal pot. The word "fondue" comes from the French verb "fondre", which means "to melt".

Fondue is typically served in a ceramic pot, but there are also electric fondue pots available. These electric fondue pots come with features such as temperature control, detachable serving trays, and colour-coded forks. Here are some examples of electric fondue pots:

• Nostalgia 6-Cup Electric Fondue Pot Set: This set is made of stainless steel and has temperature control and 6 colour-coded forks. It has 4.5 out of 5 stars on Amazon and 13 offers ranging from $13.30.
• Klee 12-Piece Cast Iron Fondue Set: This set includes a red fondue pot, 6 fondue forks, a fondue burner, and a fondue pot base. It has 4.6 out of 5 stars on Amazon and 3 offers starting from $20.47.
• Artestia Cast Iron Fondue Pot Set: This set serves 6 people and comes with 6 fondue forks. It has 4.6 out of 5 stars on Amazon and 2 offers from $47.37.
• Boska Cheese Fondue Party Set: This microwave-safe ceramic hot pot set is perfect for weddings or small kitchen appliances for up to 4 people. It has 4.4 out of 5 stars on Amazon and 2 offers from $38.86.
• Swissmar KF-66517 Lugano 2-Quart Cast Iron Cheese Fondue Set: This 9-piece set has 4.7 out of 5 stars on Amazon and 4 offers from $108.

There are also non-electric fondue pots available, such as the Cuisinart CFO-3SS 3-Quart Electric Fondue Pot with stainless steel forks, which has 4.8 out of 5 stars and is available at Walmart for $72.71.

Frequently asked questions