The Art Of Fondue: A Swiss Delicacy Explained

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 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. The best cheeses for fondue are those that are buttery and creamy, such as fontina, Gruyère, and gouda.

Fondue ingredients and preparation

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 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.

The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Good options include fontina, Gruyère, gouda, Swiss cheese, emmentaler, raclette, and vacherin. It is important to use good-quality cheese for the best results. The cheese should be grated rather than chopped to ensure even melting. Cornstarch or flour can be added to thicken the mixture and prevent clumping, and it is also common to add garlic for flavour.

To make the fondue, bring wine to a simmer in a fondue pot, then mix in the cornstarch or flour, followed by the cheeses. The fondue should be kept warm enough to stay smooth and liquid, but not so hot that it burns. It can be served with a variety of dippers, such as bread, meat, potatoes, apples, broccoli, bell peppers, crackers, chips, or pretzels.

Fondue history

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated by a candle or spirit lamp. People dip bread and sometimes 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, which means 'to melt'. It was first attested in French in 1735, in Vincent La Chapelle's Cuisinier moderne, and in English in 1878. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, 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.

In 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 under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It became so popular that it was named the national dish of Switzerland in the 1930s.

With the introduction of corn starch to Switzerland in 1905, it became easier to make a smooth and stable emulsion of the wine and cheese, which probably contributed to the success of fondue. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

What to dip in fondue

There are many options for what to dip in fondue, but crusty bread is usually the number one pick. If you're feeling ambitious, you can make a couple of fresh baguettes or a simple, no-knead peasant loaf, but store-bought sourdough will also do the trick.

Fruit pairs well with cheese, so apples and pears are a great choice. Tart Granny Smith apples and Bosc pears with nutmeg and cinnamon undertones are especially good.

For some freshness, bring some raw or lightly steamed broccoli or cauliflower to your fondue spread. You can also dip bell peppers—if you slice them into long strips, you won't even need a skewer.

If you like cheese fries, you'll love dipping crispy-on-the-outside, soft-and-tender-on-the-inside roasted potatoes into a mini vat of bubbling cheese.

Meatballs are another tasty option. Whether they're made from beef, chicken, veal, or vegetarian-friendly ingredients, they're exceptionally tasty after a quick dip in melty, magical cheese fondue.

For something leafy and green, try roasted Brussels sprouts. They're the perfect match for mild, nutty cheeses, and they'll help you check off your daily recommended vegetable serving.

Strips of juicy, perfectly cooked filet mignon are even better when dipped in fondue. Skewer a bit of bread and filet, dip it in the cheese, and you've got yourself the fanciest, bite-size burger.

Pickles are another surprisingly good option. From teeny-tiny cornichons to sliced dill pickles, these tangy-sour bites taste great with a thick and creamy cheese fondue.

If you're looking for something a little sweeter, try lightly sweet, buttery grilled (or roasted or sautéed) shrimp. Cook your shrimp with a bit of minced garlic and chopped parsley for an extra flavor kick.

Salty and sometimes spicy, cured meats like prosciutto, salami, soppressata, and chorizo are also delicious.

Poached chicken is a great blank canvas waiting to be dressed up in the cheeses and spices of your choosing.

If you're craving carbs, try dipping large pasta shapes with lots of nooks and crevices (like shells, fusilli, or rigatoni) into your fondue.

Other options include mushrooms, gherkins, fingerling potatoes, fennel, radishes, grapes, cherry tomatoes, carrots, bacon, roasted baby potatoes, asparagus, button mushrooms, hot sausage, and French, sourdough, or pumpernickel bread.

Fondue etiquette

Fondue is a communal dish, so it's important to follow certain rules of consumption to ensure a pleasant experience for all. Here are some tips to ensure you enjoy your fondue without any faux pas:

Number of Diners

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

Dipping Technique

There is a right way to dip your bread. Scrape it on the very bottom of the pot, either in a slow zigzag motion or in a figure of eight. This stirs the cheese, releasing its full flavour, and prevents clumping. Allow any excess to fall from the bread, which also cools it a little before eating.

Double Dipping

Double dipping is a big no-no, both for hygiene reasons and to avoid cross-contamination. Fondue is already one of the safer communal dishes, but double dipping can still transfer between 50 and 100 bacteria with every contaminated bite.

Eating from the Fondue Fork

You should not eat directly from the fondue fork. Instead, slide the dipped food onto your plate and use a regular fork to eat it. The exception to this rule is chocolate fondue, where it is acceptable to eat directly from the fork, especially if it's your lover and you don't mind swapping spit!

Drinking

In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. The traditional option is Chasselas, a type of Swiss white wine with low alcohol and acidity that complements the rich dish. However, black tea is better for digestion, as it alleviates common symptoms of indigestion such as bloating.

Forfeits

If a guest accidentally drops a piece of food into the fondue pot, they must make up for it. A popular punishment is to make that person buy everyone a round of drinks. However, guests can also come up with their own unique forfeit rules.

Twirling

Twirl your fork three times while holding it above the fondue pot to prevent dripping and limit waste. You can also twirl your bread before removing it from the cheese to ensure an even coating.

Stirring

Continue stirring the fondue once it's on the table to prevent burning and to keep the ingredients combined. Stir in a figure-eight pattern or a clockwise motion, and always take turns when dipping to avoid clashing forks.

Fondue pots

Fondue is typically made in a communal pot, called a caquelon or fondue pot, which is heated by a candle or spirit lamp. The pot is usually placed in the centre of the table, with diners dipping in long-stemmed forks.

If you don't have a fondue pot, you can cook the fondue in a regular pot on the stove, but you will need to keep returning it to the heat source to keep it warm.

When making cheese fondue, it is important to grate the cheese instead of chopping it, as this helps it melt faster and more evenly. Cornstarch or flour can be added to thicken the mixture and prevent clumping, although cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free.

The wine used in cheese fondue should be dry and high in acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. It is also important to add the cheese slowly and stir constantly to ensure a smooth and creamy fondue.

Frequently asked questions