Fondue's Ancient History: Timeless Taste And Tradition

Fondue is a Swiss dish consisting 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, 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 or cook cheese with wine. However, the name cheese fondue referred to a dish composed of eggs and cheese until the late 19th century. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s.

The origins of fondue

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 with a candle or spirit lamp. 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, under the name "Käss mit Wein zu kochen" or "let's 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" referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875.

Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. The Swiss Cheese Union (Schweizerische Käseunion) popularized fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. They also 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 organizers across Switzerland.

The introduction of corn starch to Switzerland in 1905 also contributed to the success of fondue, as it made it easier to create a smooth and stable emulsion of wine and cheese.

Today, fondue is a symbol of Swiss unity and is often associated with mountains and winter sports. It is enjoyed by locals and tourists alike, and has become a quintessential part of Swiss culture and cuisine.

How fondue became popular

Fondue, from the French "fondre", meaning "to melt", originated in Switzerland in the 17th or 18th century as a peasant dish. It was a way for farm families to make the most of limited resources during the winter months. The first known recipe for the modern form of cheese fondue, with grated or cut-up cheese melted with wine and eaten by dipping bread into it, comes from a 1699 book published in Zurich. However, the name "cheese fondue" referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue under the name "fondue", with cheese and wine but no eggs, was published in 1875.

In 1930, the Swiss Cheese Union declared fondue the official national dish of Switzerland as part of a campaign to increase cheese consumption. The Swiss Cheese Union, a cartel of cheese makers, set the price of milk, limited production, and restricted the types of cheeses Swiss producers could make. 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 national identity.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It quickly became a popular dinner party dish in the US, along with other foods made in chafing dishes. The rise of globalisation meant that fondue's popularity spread quickly across the US, and fondue sets became widely available to buy. In the 1970s, fondue parties became a chic trend among young baby boomers.

Different types of fondue

Fondue is a Swiss dish that typically consists of a melted combination of cheese and wine, served in a communal pot. The term "fondue" has been generalised to other dishes with a similar format, including chocolate fondue and fondue bourguignonne. Here is a list of different types of fondue:

Cheese Fondue

The traditional Swiss cheese fondue is made with a combination of cheeses, wine, and seasoning. The cheeses used are typically Swiss varieties such as Emmentaler, Vacherin, and Gruyère. The fondue is served in a communal pot, and diners dip pieces of bread, vegetables, or other snacks into the melted cheese using long-stemmed forks.

Chocolate Fondue

Chocolate fondue is a popular variation where pieces of fruit, pastries, pretzels, marshmallows, or other treats are dipped into a pot of melted chocolate.

Fondue Bourguignonne

Fondue bourguignonne is a type of fondue where pieces of meat are cooked in hot oil or broth. It is served with various dipping sauces such as Béarnaise, aioli, and horseradish sauce.

Beer Cheese Fondue

This variation combines melty cheese, heavy cream, and a light, crisp beer. It can be served with bread, vegetables, or bite-sized pieces of meat for dipping.

Crockpot Cream Cheese Garlic Fondue

A slow cooker fondue made with milk, cheese, and garlic salt. The cream cheese and parmesan cheese create a creamy texture with a nutty flavour.

Melting Pot Cheddar Cheese Fondue

A combination of cheddar and Emmental cheese, along with Worcestershire sauce and beer.

Feta Cheese Beer Fondue

A fondue made with feta cheese, which adds creaminess and saltiness, along with ricotta for a sweet and mild flavour.

Blue Cheese Fondue

Blue cheese fondue is paired with crudités such as celery, mini bell peppers, and carrots to balance the intense flavour of the cheese.

Spinach and Artichoke Fondue

A fondue with a broth base flavoured with garlic, soy, bay leaf, and Worcestershire sauce. It includes spinach, artichoke hearts, Gruyere, mozzarella, and Parmesan cheese.

S'mores Fondue

A sweet fondue inspired by the flavours of s'mores, perfect for those with a sweet tooth.

Pesto Fondue

Pesto is added to the traditional cheese fondue for an herby twist.

How to make fondue

Fondue is a Swiss dish that originated as a way to use hardened cheese and stale bread during the winter months. The traditional Swiss cheeses used in fondue are mainly Emmental and Gruyère, but other varieties include Vacherin, Appenzeller, and Sbrinz.

Ingredients:

• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons cornstarch or flour
• 1/4 teaspoon ground nutmeg
• 1/2 pound shredded Swiss cheese
• 1/2 pound shredded Gruyère cheese
• 1 loaf French bread, cut into 1-inch cubes
• Garlic (optional)
• Lemon juice (optional)

Instructions:

• If you want to infuse your fondue with a light garlicky flavour, rub a garlic clove all around the inside of your fondue pot or a small saucepan.
• Bring the wine to a simmer in the fondue pot or saucepan over medium-low heat.
• Mix in the cornstarch or flour, and nutmeg, stirring until well combined.
• Add the Swiss and Gruyère cheeses, a little at a time, stirring well after each addition to ensure a smooth fondue. Continue until all the cheese has melted.
• If desired, add a splash of lemon juice to brighten up the flavour and balance out the cheesiness.
• Transfer the fondue to a fondue pot if you haven't already. Keep it warm with a small candle or heat source underneath.
• Serve with cubed French bread and enjoy!

Tips:

• For a more indulgent fondue, try adding some grated Gouda or fontina cheese to the mix.
• If your fondue becomes too thick, simply add a little more white wine to thin it out.
• Get creative with your dippers! Besides bread, you can dip vegetables, meat, or even hot dogs and sausages.
• For a non-alcoholic version, replace the wine with chicken broth and a splash of lemon juice or vinegar.

Now you're ready to host your own fondue party!

What to serve with fondue

Fondue, a Swiss dish, is believed to have originated in the late 17th century. The earliest known recipe for the modern form of fondue, which consists of melted cheese and wine, is from a 1699 book published in Zurich. Fondue was popularised as a Swiss national dish in the 1930s by the Swiss Cheese Union.

Now, what to serve with fondue? Here are some ideas:

Bread

Bread is a classic choice for dipping into fondue. Go for a crusty French baguette, breadsticks, croutons, pretzels, sourdough, or even a bagel. Toasting the bread slightly beforehand will help it withstand the warm cheese without falling apart.

Vegetables

Vegetables are a great way to add some freshness and nutrition to the rich, cheesy fondue. Try broccoli, bell peppers, asparagus, carrots, or cherry tomatoes. Roasting or steaming the veggies first can help soften them and improve their flavour.

Meat

Meatballs, steak, chicken, and sausage are all excellent protein options to dip into your fondue. Fully cook any meat before dipping it into the cheese.

Potatoes

Pairing fondue with crispy potatoes creates a similar effect to cheese fries. Try homemade french fries, roasted potatoes, or even potato chips.

Fruit

While it may seem like an unusual combination, fruit can be a delicious pairing with fondue. Apples and pears are especially good choices, as their crisp, tart flavour complements the creamy cheese.

Seafood

For a fancy touch, try dipping shrimp, crab, or lobster into your fondue. Lightly steamed seafood will add an elegant and decadent element to your fondue experience.

Frequently asked questions