The Magic Of La Fondue: Melting, Binding, And Flavor

Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for fondue, under the name Käss mit Wein zu kochen or to cook cheese with wine, was published in a 1699 Zurich cookbook. The Swiss Cheese Union promoted fondue as a Swiss national dish in the 1930s, and it gained popularity in North America in the 1960s. The term fondue has since been generalized to other dishes involving a communal pot of liquid, such as chocolate fondue and fondue bourguignonne.

What is 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 eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The word "fondue" comes from the French verb "fondre", meaning "to melt".

Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. The earliest known recipe for fondue, called "Käss mit Wein zu kochen" ("to cook cheese with wine"), was printed in a 1699 Zurich cookbook. The dish gained popularity in the US in the 1960s and remains popular today.

The traditional cheeses used in fondue are Swiss cheeses, mainly Emmental and Gruyère. However, different regions in Switzerland, as well as France and alpine Italy, use a variety of other cheeses, including Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort, and Reblochon in France; and Fontina in Italy.

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 bread, and fondue au chocolat, or chocolate fondue, which consists of a pot of melted chocolate into which various foods are dipped.

Preparing fondue involves combining cornstarch and Kirsch (a type of cherry brandy) and mixing them to form a slurry. Then, a cup of wine is added, and the mixture is brought to a gentle simmer before adding small chunks of cheese, a handful at a time, stirring until melted before adding more. The fondue is then seasoned with salt, pepper, and nutmeg and served warm and melted.

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, Emmentaler, Vacherin Fribourgeois, Appenzeller, Raclette, Gouda, Fontina, or a mix of these cheeses.
• Wine: Dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use non-alcoholic white wine.
• Other liquids: Lemon juice, brandy, cognac, kirsch (a type of cherry brandy), or chicken/vegetable stock.
• Starch: Cornstarch or flour to thicken the fondue and prevent clumping.
• Seasonings: Garlic, nutmeg, salt, and black pepper.
• Dippers: Bread (French bread, baguette, sourdough, or pumpernickel), apples, vegetables (broccoli, cauliflower, bell peppers, carrots, tomatoes), meat (cooked sausage, hot dogs, cooked potatoes), or other snacks like crackers, chips, or pretzels.

Instructions:

• Prepare your ingredients: grate or shred the cheese, and cut the bread and other dippers into bite-sized pieces.
• Combine the grated cheese with cornstarch or flour, tossing thoroughly to coat all pieces. This step helps the cheese melt smoothly and prevents clumping.
• Rub the inside of your fondue pot or a heavy saucepan with a cut garlic clove, then discard the garlic.
• Add the wine to the pot and bring it to a simmer over medium-low heat. You can also add lemon juice at this stage for extra flavour.
• Slowly add the cheese mixture to the simmering wine, a little at a time, stirring constantly until each addition is melted before adding more.
• Once all the cheese has melted, add your choice of brandy, cognac, or kirsch, and stir well. You can also add mustard for extra flavour.
• Season the fondue with salt, black pepper, and nutmeg to taste.
• Transfer the fondue to a fondue pot if you haven't already, and keep it warm over a low heat. Fondue must be served warm to maintain its smooth, creamy texture.
• Spear your chosen dippers with fondue forks or skewers and dip them into the fondue, swirling to coat them evenly.
• If the fondue becomes too thick, stir in a small amount of heated wine to adjust the consistency.

Tips:

• Keep the temperature low under your fondue pot—cheese doesn’t need high heat to melt.
• Wine helps to keep the fondue smooth and creamy by preventing the cheese sauce from clumping or breaking.
• If you want to make a non-alcoholic version, you can substitute the wine with chicken or vegetable stock.
• For extra flavour, rub the fondue pot with a garlic clove before adding the other ingredients.
• Be careful not to overcook the fondue, as it can become stringy.
• The crusty layer of cheese that forms at the bottom of the pot is called "la religieuse" and is considered a delicacy.

Fondue dippers

When it comes to fondue dippers, the possibilities are endless! Here are some ideas to get you started:

Bread

Bread is a classic choice for dipping in fondue, and with good reason. It pairs wonderfully with cheese, and there are many types of bread to choose from. Go for a crusty French bread or baguette, or mix it up with sourdough, rye, pumpernickel, brioche, whole wheat, olive bread, focaccia, ciabatta, naan, or challah. Toasting your bread before dipping can help it stand up to the cheese. If you're feeling creative, try pretzels, breadsticks, bagels, English muffins, or tortillas.

Vegetables

Vegetables are a great way to add some crunch and freshness to your fondue. Try asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, potatoes, or onions. You can serve them raw, roasted, steamed, or pickled.

Fruit

While it may not be the first thing that comes to mind, fruit can be a delicious addition to your fondue spread. Sliced apples, pears, and grapes all pair well with cheese. The tartness of Granny Smith apples, in particular, can complement the creaminess of the fondue nicely.

Meat

If you're looking for something more substantial, bite-sized pieces of meat can be a great option. Fully cook your meat before dipping, and try sirloin, filet mignon, chicken, prime rib, meatballs, beef jerky, sausages, duck breast, ham, shrimp, salmon, lobster tail, crab legs, or tuna. Cured meats like prosciutto, salami, chorizo, or soppressata can also be delicious.

Other Ideas

Of course, you don't have to stop there! Other fun ideas for fondue dippers include crackers or chips, large pasta shapes, pickles, potstickers, pasta (especially ravioli), and roasted jalapeño peppers. Get creative and experiment with different combinations of dippers to find your favourites!

Fondue etiquette

The Basics

Fondue is a communal dish, so it's important to follow certain rules to prevent cross-contamination and ensure everyone gets their fair share. Here are some tips to keep in mind:

• No double-dipping: Double-dipping is a big no-no, not just for squeamishness but also for hygiene reasons. A study in The British Medical Journal found that double-dipping transfers between 50 and 100 bacteria with each bite.
• Use your own fork: Each person should have their own fondue fork for dipping.
• Don't eat straight from the fondue fork: Treat the fondue fork as a serving utensil and use a regular fork to eat from your plate.
• Stir the pot: Keep the fondue fresh and evenly heated by stirring it regularly. A figure-eight pattern or a clockwise motion is recommended.
• Twirl your fork: To avoid dripping, twirl your fork three times above the pot before removing it.
• Don't use your hands: Using your hands to eat fondue is not advisable, as it can spread germs and increase the risk of burns.
• Plan for the right number of people: A fondue pot is typically shared between two to four people. More than that, and the pot will be crowded with forks and the cheese will be over-stirred.

The Rules of the Game

Fondue also comes with some fun traditions and "rules" to follow, including:

• No double-dipping: If you double-dip, you might have to buy a round of drinks, sing a song, or even run around in the snow naked!
• Don't lose your bread: If your bread falls into the pot, you may have to drink a shot of Kirsch or kiss the person to your left.
• Stir, stir, stir: If you forget to stir, you might have to serve your next bite to the person on your right.
• Drink wisely: In Switzerland, it is recommended to drink white wine or tea with your fondue, as these beverages are believed to aid digestion. However, a study in The British Medical Journal suggests that black tea is a better choice, as alcohol may slow digestion.
• Scrape the bottom: The right way to dip your bread is to scrape it slowly along the bottom of the pot in a zigzag motion or a figure eight. This helps release the full flavour of the cheese.

So, now that you know the dos and don'ts of fondue, go ahead and dip, but remember to follow the rules!

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a way for farm families to stretch their limited resources during the cold winter months. By melting leftover cheese with some stale bread and a dash of wine, they could create a hearty meal. The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, but they used Gruyère, a Swiss cheese. So, the Swiss are rightfully credited as the originators of this delicious dish.

While fondue may have had rural roots, it was more commonly enjoyed by people of means. In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) began promoting fondue as a Swiss national dish to increase cheese consumption. They even created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue became a symbol of Swiss unity and is often associated with mountains and winter sports.

Fondue was introduced to America at the 1964 New York World's Fair, featured at the Swiss Pavilion's Alpine restaurant. It quickly gained popularity in the US during the 1960s and 1970s, along with other foods prepared in chafing dishes. The term "fondue" was generalised to other dishes, such as chocolate fondue and fondue bourguignonne, where meat is cooked in hot oil. Today, fondue remains a beloved dish in Switzerland and a symbol of Swiss culture and cuisine.

Frequently asked questions