Fondue Etiquette: A Swiss Guide To Deliciousness

Fondue is a Swiss delicacy and a national icon. The Swiss take their fondue very seriously, and there are many rules of etiquette to follow when eating it. For example, you should stir the fondue in a clockwise direction or in a figure-eight pattern, and you should only twirl the cheese around your bread to keep the table tidy—no tapping or scraping. You should also avoid double-dipping and never put your fork directly into your mouth. Fondue is a communal dish, so it's important to be considerate of your dining companions. It's also important to choose the right beverage to accompany your fondue, as the Swiss believe that only certain drinks will aid digestion. And don't even think about following your cheese fondue with a chocolate fondue—that might send you into a cholesterol coma!

The correct drink to accompany fondue

When it comes to eating fondue in Switzerland, there is a specific etiquette to follow, and that includes the drinks that accompany the meal.

The Swiss are adamant that the correct drink to accompany a fondue is white wine. It is said that the acidity in the wine helps with digestion and prevents bloating. It is also believed that drinking anything else, particularly fizzy or cold drinks, will cause the cheese to coagulate and form a giant ball in your stomach, leading to indigestion.

If you want to follow Swiss tradition, opt for a dry white wine from the Savoy, Loire, or Rhone Valley regions. Wines such as Abymes, Apremont, Chapareillan, Roussette, Savennières, or Cheverny are said to pair well with fondue. These wines have the necessary acidity to balance the richness of the fondue and the saltiness of the cheese.

However, if you want to branch out, there are a few other options that are commonly enjoyed with fondue. Some people choose to drink kirsch, a dry cherry brandy, either neat or mixed into a cocktail. A shot of kirsch is also said to help with digestion. Another option is Poire Williams, a pear brandy that is traditionally passed around after the meal as a digestif. For those who prefer beer, a Belgian Farmhouse Saison Ale is a good choice, as it is refreshing yet warming and pairs well with the richness of the fondue.

How to stir the fondue

To stir fondue like a Swiss local, there are a few important things to keep in mind. Firstly, it is customary to stir the fondue in a clockwise direction or in a figure-eight pattern. This helps to keep the cheese homogenised and properly mixed until you reach the bottom of the pot. It is also important to make sure that you are not stirring the fondue counterclockwise or in any other direction, as this is considered improper etiquette.

When stirring, it is also important to be mindful of your dining companions. Plan to have between two and four people sharing a pot – any more than that and the fondue will be over-stirred and crowded with too many forks. Additionally, be sure to dip your bread in a slow zigzag motion or in a figure of eight, as this helps to release the full flavour of the cheese.

Another important rule to remember is to never double-dip. This is considered extremely impolite and will surely earn you some cold stares and tuts from your fellow diners. If you do happen to lose your bread in the pot, be prepared to pay a price for your poor fork management. The forfeit for this mistake could range from kissing the person to your left to covering the next round of drinks.

Finally, don't forget about the "grandmother" or "nun" – the tasty crust of toasted cheese that forms at the bottom of the pot. It is considered a delicacy and should be shared among everyone at the table. However, be careful not to scrape it off prematurely, as this can ruin the dish and the pot.

How to eat the fondue

How to Eat Fondue Like the Swiss

Fondue is a Swiss speciality that is taken seriously in its country of origin. It is a communal dish, so it is important to follow fondue etiquette to avoid becoming a social pariah. Here are some tips on how to eat fondue like the Swiss:

Use the Right Tools

Use a fondue fork to spear your bread, and make sure you remember which one is yours. When removing the bread from the fork, use your front teeth only. Your lips and tongue should not touch the tines of the fork. You can also use a regular knife and fork to pull the bread onto your plate if you want to be extra cautious.

Stirring and Dipping

Stir the fondue in a clockwise direction or in a figure-eight pattern to keep the cheese homogenised. When dipping your bread, scrape the bottom of the pot in a slow zigzag motion or a figure-eight pattern. This ensures that everyone stirs the cheese, releasing its full flavour. Allow any excess cheese to fall back into the pot before eating.

No Double-Dipping

Double-dipping is a big no-no in Switzerland. It will earn you cold looks and tuts from your dining companions.

Twirl, Don't Tap

Keep your table tidy by twirling any drips, drabs, and flyaway strands of cheese around your cube of bread. Do not tap or scrape your bread on the side of the pot.

The Right Beverage

Traditionalists say that you should only drink dry and acidic white wine, kirsch, or warm herbal tea with your fondue. It is believed that any other drink will cause the cheese to coagulate and form a giant ball in your stomach, leading to indigestion.

Eat the "Nun"

At the end of your meal, you will be left with a hard slab of cheese, called "la religieuse" or "the nun" in French. It is considered a delicacy and a real treat, so make sure you don't leave it uneaten!

The importance of garlic

Garlic is an essential ingredient in Swiss fondue. It is one of the seasonings that give the dish its distinctive flavour. While some recipes call for the garlic to be chopped up and added to the fondue, others suggest slicing a garlic clove and rubbing it over the inside of the fondue pot before adding the cheese. This is done to impart a hint of garlic to the dish without affecting the smooth texture.

Garlic is also an important ingredient in the spice mix that is commonly served alongside Swiss fondue. Diners sprinkle some of the spice mix, which typically includes ingredients like pepper, nutmeg, garlic powder, paprika, basil, and oregano, on their plates for dipping.

In addition to its role in flavouring the fondue, garlic also has some potential health benefits. For instance, it is believed to have antimicrobial, antioxidant, and anti-inflammatory properties.

Overall, the inclusion of garlic in Swiss fondue not only enhances the flavour of the dish but also potentially contributes to a healthier dining experience.

The best time of year to eat fondue

Fondue is a Swiss national dish, and it is taken very seriously. It is a winter dish, designed to be enjoyed with company, and there are rules to follow to ensure you eat fondue like a local.

The origins of fondue date back to the 17th century, and it was a way to use up ageing cheeses and stale bread during the winter months. It became a national dish in the 1930s, and its popularity has not waned.

So, if you want to eat fondue like the Swiss, plan a trip for winter and get ready to indulge in this delicious, traditional dish.

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