Fondue Etiquette: The Traditional Way To Eat Fondue

Fondue is a Swiss dish that is typically eaten communally. It usually consists of a blend of cheeses, wine, and seasoning, served in a communal pot and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The best cheeses for fondue are those with a buttery, creamy texture that melts smoothly, such as fontina, Gruyère, and gouda. It is important to note that there is a specific etiquette to eating fondue; for example, you should not double-dip, stir counter-clockwise, or drink anything other than white wine, kirsch, or herbal tea with your meal.

Fondue is eaten by dipping bread, fruit or vegetables into a communal pot of cheese

Fondue is a Swiss dish, typically consisting of melted cheese and wine served in a communal pot. It is eaten by dipping bread, fruit, or vegetables into the cheese using long-stemmed forks. Here are some tips and etiquette to keep in mind when enjoying fondue:

The Fondue Pot and Ingredients

The traditional fondue pot is called a "caquelon", made from cast iron, enameled steel, or ceramics. It is heated over a portable stove called a "réchaud", using a candle or spirit lamp. The cheese used for fondue should be of good quality and melt smoothly. Traditional Swiss cheeses used include Gruyère, Emmental, Vacherin Fribourgeois, and Appenzeller. The cheese is grated and mixed with cornstarch, white wine, garlic, and sometimes lemon juice or kirsch (cherry brandy).

Dipping and Eating

Fondue is meant to be a communal experience, with between two and four people sharing a pot. Bread is the most classic food to dip into fondue, cut into thick slices or cubes. Fruits such as apples, especially tart varieties like Granny Smith, and vegetables like carrots, bell peppers, and broccoli can also be dipped. It is important to note that you should not double-dip, and you should avoid dipping when someone else's fork is still in the pot. The proper etiquette is to use the long-stemmed fork to dip the bread into the cheese and then place it on your plate to eat with a regular fork and knife, although many people ignore this rule.

Stirring and Figure Eight Pattern

It is important to stir the fondue regularly to prevent it from separating, sticking, and burning. When dipping your bread, be sure to plunge the fork to the bottom of the pot and stir in a slow zigzag motion or a figure-eight pattern. This ensures that the cheese is evenly mixed and releases its full flavor. Allow any excess cheese to drip off before eating.

Accompanying Beverages

When it comes to drinks, the Swiss have strong opinions. The standard beverage to accompany fondue is a dry, acidic white wine, such as one made from the chasselas grape. It is believed that the alcohol aids digestion. A non-alcoholic option is hot tea, as cold beverages are thought to cause the cheese to coagulate in the stomach and lead to digestive issues. However, recent studies have debunked this myth, so you can enjoy your preferred drink without worry.

La Religieuse

At the end of the meal, if the fondue has been kept at a low temperature and stirred regularly, you will find a crusty, golden, unburnt layer of cheese at the bottom of the pot. This is called "la religieuse" (French for "the nun") and is considered a delicacy. Extinguish the flame, use a knife to remove the crust, and share it with your dining companions.

The bread used is often mi-blanc, a white, oval bread with a thin, sturdy crust

The bread used for fondue is often mi-blanc, a white, oval-shaped bread with a thin, sturdy crust. It is typically served a day old to enhance its sturdiness and is cut into thick slices rather than cubes. This type of bread is chosen to reduce the risk of the bread disintegrating and falling into the fondue. Fondue is eaten by spearing a piece of bread on a fork, swirling it in the pot, and putting it into the mouth.

To eat fondue like the Swiss, it is important to follow certain habits and conventions. The long fondue fork is traditionally only used for dipping pieces of bread into the cheese. While it is possible to eat the dipped bread straight from the fork, it is more polite to place it on a plate and use a regular knife and fork. It is also important to avoid double-dipping and dipping while someone else's fork is still in the pot.

Bread dipping serves two purposes: it is a way to convey the molten cheese from the pot to your mouth, and it is an opportunity to stir the fondue regularly to prevent it from separating, sticking, and burning. Therefore, with each dip, you should plunge the bread-loaded fork to the bottom of the pot and give a few vigorous stirs. Then, remove the hot, cheesy morsel and let any excess drip off before eating it.

If you do happen to lose a piece of bread in the fondue, there are traditional penalties that may be enforced, such as buying a round of drinks, kissing the person next to you, or completing a dare.

The cheese used is typically a blend of cheeses, such as Gruyère, Emmental and Vacherin Fribourgeois

The cheese used in a fondue is typically a blend of cheeses. The classic Swiss cheese fondue is made with a combination of traditional, firm mountain-style cheeses, such as Gruyère, Emmental, and Appenzeller. Gruyère, a rich, creamy, nutty cheese, is considered a must-have for a traditional Swiss fondue. It is often blended with other cheeses to create a unique flavour profile.

One popular variant is the Fondue Moitié-Moitié, or half-and-half, which combines equal parts Gruyère and Vacherin Fribourgeois. This fondue is known for its delicate flavour and creamy texture. The Vacherin Fribourgeois is a rich melting cheese, similar in taste to Italian fontina, and it pairs well with the Gruyère to create a smooth and indulgent fondue.

Another classic combination is the Neuchâteloise fondue, which blends Gruyère and Emmental. This fondue is sometimes referred to as the original or traditional fondue. The Innerschweiz fondue takes the Neuchâteloise as its base and adds a third cheese, Sbrinz, to the mix.

For a fondue with a little more kick, the Genevoise fondue includes Gruyère, Emmentaler, and a small amount of Valais cheese. This combination is often enhanced with the addition of chopped sautéed morels. The Interlaken fondue is another flavourful option, bringing together Gruyère, Appenzeller, and Emmental for a robust and satisfying taste experience.

The type of cheese used in a fondue can vary depending on personal preference and regional availability. However, the key to a successful fondue is using good-quality, buttery, creamy cheeses that melt smoothly. By blending different cheeses, such as Gruyère, Emmental, and Vacherin Fribourgeois, one can create a complex and indulgent fondue experience.

The pot used to serve fondue is called a caquelon

The caquelon is placed over a réchaud stove, a mini, portable appliance that can be placed anywhere outside the kitchen. The fondue is then kept warm using fuel, batteries, or methylated spirits burned behind a tiny open flame.

The caquelon is filled with grated cheese, garlic, Swiss white wine, lemon juice, and cornflour. Kirsch, shallots, and other seasonings like pepper and nutmeg can also be added. These ingredients are heated over a low flame until the cheese melts and the mixture begins to bubble slightly. If the fondue becomes too thick, more wine can be added, and if it becomes too runny, more cornstarch can be added.

The caquelon is used to serve the fondue, with guests dipping long-stemmed forks or skewers into the pot and twirling them to coat the food in cheese. It is important to note that double-dipping is frowned upon in fondue etiquette. The caquelon is also used to prepare the fondue, with the ingredients being combined and heated directly in the pot.

At the end of the meal, the caquelon will contain a thin crust of toasted cheese at the bottom, known as la religieuse. This is considered a delicacy and is shared among the diners.

It is considered rude to double-dip or tap, scrape or double-dip your fork

Fondue is a Swiss dish that is typically eaten communally, with the pot shared between two to four people. It is made up of a blend of cheeses, wine, and seasoning, and diners dip bread, vegetables, or other snacks into the cheese using long-stemmed forks.

When it comes to fondue etiquette, it is considered rude to double-dip your fork. This is because, in the spirit of communal dining, you don't want to put others off by dipping your fork into the cheese after it has been in your mouth. It is also considered poor form to tap or scrape your fork against the pot, as this can cause cheese to splash or fall into the pot, creating a mess.

To avoid double-dipping, it is recommended that you use your long-stemmed fondue fork to transport the food from the pot to your plate, and then eat it with a regular knife and fork. This way, you can avoid getting cheese on your fork handle and ensure a more hygienic dining experience for everyone.

Additionally, it is considered rude to dip your fork into the pot when someone else's fork is still immersed. This can be seen as impolite and may cause the cheese to splash or stick to the other person's fork. It is also important to avoid partaking in fondue if you are feeling unwell, as this could potentially contaminate the cheese for everyone else.

By following these simple rules of fondue etiquette, you can ensure that everyone has a pleasant and hygienic dining experience.

Frequently asked questions