Fondue Etiquette: A Guide To Eating Fondue In France

Fondue is a Swiss dish that was popularized in France in the ski resorts of the French Alps. It is a winter delicacy that involves melting cheese and wine in a communal pot and dipping bread, meat, or vegetables into it. The Swiss Cheese Union promoted it as a Swiss national dish in the 1930s to increase cheese consumption, and it has since become a symbol of Swiss unity. The French, especially those in Alpine areas, have embraced this dish and put their spin on it. The French version, Fondue Savoyarde, uses French cheeses such as Comté, Beaufort, Reblochon, or Abondance. The key to a delicious fondue is to rub the fondue pot with garlic and use high-quality cheese and wine. It is considered a fun, communal dish perfect for sharing with friends and family during the cold winter months.

The best cheeses for fondue are fontina, Gruyère, and gouda

The best cheeses for a fondue are fontina, Gruyère, and gouda. These three cheeses, in equal amounts, create a lush and complex flavour profile. Fontina is a semi-hard, cow's milk cheese from northern Italy with a sweet and savoury flavour. Gouda is a mild, woody, and smoky Dutch cheese made from cow's milk. It is one of the most popular cheeses in the world and its semi-hard texture makes it perfect for melting. Gruyère, a Swiss cheese, is hard in block form and has a sweet and slightly salty flavour. It ages very well, developing a more complex and earthy flavour.

When making a fondue, it is important to grate the cheese instead of chopping it to ensure quicker melting and a smooth fondue. The cheese should also be tossed with cornstarch to thicken the mixture and prevent clumping. In addition to cheese, fondue typically includes wine to help keep the mixture smooth and give it an even texture. A dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is the best choice.

Fondue is a Swiss dish that was popularized in France, especially in Alpine areas along the Swiss border. It is typically served in a communal pot and eaten by dipping bread, vegetables, or other foods into the melted cheese using long-stemmed forks. In France, fondue is commonly made with French cheeses like Comté, Beaufort, and Emmental.

You should use good-quality wine for fondue

When it comes to preparing and enjoying fondue, the quality of the wine used can significantly impact the overall experience. While fondue is a simple dish, consisting of melted cheese and wine served in a communal pot, the choice of wine can make a difference in terms of flavour, texture, and the overall dining experience.

Firstly, using a good-quality wine enhances the flavour of the fondue. The wine adds a depth of taste that complements the cheese, and a high-quality wine will contribute a smoother, richer, and more nuanced flavour profile. The natural tartaric acid in the wine also serves an important function by preventing the cheese proteins from clumping together, ensuring a smooth and creamy texture. A wine with the right acidity can make all the difference in avoiding a clumpy fondue.

Additionally, the choice of wine can determine how well the fondue pairs with the accompanying beverages. It is customary to drink white wine with fondue, and a good-quality dry white wine will elevate the dining experience. Regions that serve fondue often produce particularly dry and fresh white wines that are the perfect match. A crisp, dry white wine cuts through the richness of the cheese, providing a refreshing contrast. However, it is important to note that some also enjoy a vin jaune, or yellow wine, with their fondue, which can be a unique pairing option.

Moreover, the wine used in the fondue itself can be enhanced by serving the same wine, or a wine of similar quality, with the meal. This creates a harmonious flavour experience, as the wine chosen to complement the cheese will naturally pair well with the fondue. It is recommended to use a dry white wine such as a Pinot Gris, Sauvignon Blanc, or an un-oaked Chardonnay for the fondue, and these same wines can be offered as an accompaniment. Alternatively, a dry champagne can be a delightful choice, adding a touch of elegance to the meal and creating a light and fluffy fondue due to its carbonation.

In conclusion, using a good-quality wine in fondue is essential for a well-rounded dining experience. It ensures the fondue tastes better, has a smoother texture, and pairs excellently with the chosen beverages. A high-quality wine elevates the entire meal, from the preparation of the fondue to the enjoyment of each delicious bite.

Stir the fondue in a clockwise direction or in a figure-eight pattern

When eating fondue, it is important to stir the mixture in a clockwise direction or in a figure-eight pattern. This is because the cheese needs to be kept homogenized until you reach the very bottom of the pot. This is also the best way to avoid the cheese separating and becoming lumpy. Fondue should be stirred constantly, and slowly, with small handfuls of cheese being added at a time. It is also important to keep the heat low to medium, so the fondue does not boil.

Stirring in a figure-eight pattern is also considered good fondue etiquette. Other rules include not stirring in a counter-clockwise direction, not tapping, scraping, or double-dipping, and not drinking anything but white wine, kirsch, or a tisane of herbal tea with your fondue.

If you are making a cheese fondue, it is best to grate the cheese beforehand to ensure it melts evenly and quickly. It is also important to use good-quality cheese and wine. The best cheeses for fondue are those with a buttery, creamy texture that melts smoothly, such as fontina, Gruyère, and gouda. The best wines for fondue are dry and high-acid, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.

Twirl the cheese around your bread to keep the table tidy

Twirl, twirl, twirl! This is the best way to keep your table tidy when eating fondue. It's all about those drips, drabs, and flyaway strands of melted cheese. You don't want to be tapping, scraping, or double-dipping—that's a sure way to give your Swiss host a heart attack!

So, how do you do it? Well, it's all in the wrist. As you pull your bread-laden fork out of the communal pot, give it a gentle but swift twirl to ensure any excess cheese is flung back into the pot. This way, you avoid any messy drips on the table or, even worse, on yourself!

But what if you're not a pro at twirling? Well, you can always use the classic "scrape and dip" method. Simply scrape any excess cheese off your bread and back into the pot before taking a bite. This method is a bit less flashy but equally effective at maintaining tidiness.

Of course, the best way to avoid a mess is to ensure your bread is securely skewered on your fork before dipping. Fondue experts recommend using a sturdy bread such as sourdough, which is less likely to slip off your fork and cause a cheesy catastrophe.

Only drink white wine, kirsch, or herbal tea with your fondue

When eating fondue, it is recommended to only drink white wine, kirsch, or herbal tea. This is because, according to Swiss lore, any other drink—be it water, juice, or beer—will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion. While this may sound like a silly superstition, it is worth noting that a crisp white wine is the best drink to cut through the fattiness of the cheese.

White wine is also an ingredient in fondue, so it makes sense to pair it with the dish. If you don't want to drink alcohol, herbal tea is a good alternative. Some sources also recommend black tea.

Kirsch is a fruit liqueur made in Germany, Switzerland, and France, and it is popular throughout Northern Europe. It is made from the double distillation of fermented juice from black Morello cherries. It is not very sweet, but it has a rich, tart flavor with notes of cherry and almond, as well as a faint bitter undertone. Kirsch is commonly added to Swiss cheese fondue to enhance the flavor and improve digestibility.

If you don't have kirsch, you can substitute it with white wine and lemon juice, or dry vermouth.

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