Mastering Swiss Fondue: A Cheesy, Indulgent Adventure

Fondue is a Swiss dish of melted cheese in a communal pot, in which small pieces of bread are dipped. It is typically eaten indoors, but outdoor fondue is becoming more common. The meal originated in Switzerland, supposedly as a way to use up stale bread and cheese. Fondue has been around since 1699, but the first known modern Swiss fondue recipe wasn't published until 1875. In the 1930s, fondue was heavily promoted by the Swiss cheese union to increase cheese consumption. Today, it is widely accepted as the national dish of Switzerland.

The word fondue is also used for other dishes where you dip something into a pot of liquid, like chocolate fondue (not popular in Switzerland) or fondue bourguignonne, where meat is cooked by dipping it into hot broth or oil.

Choosing the right cheese

The most important ingredient in Swiss fondue is, of course, the cheese. The best Swiss fondue is made with a combination of two or more cheeses. A good, moderately-aged Gruyère is usually one of them, as it has a great flavour. Gruyère is also one of the easier cheeses to get your hands on outside of Switzerland. Another popular choice is Emmenthaler, the stereotypical 'Swiss cheese' with holes. Emmenthaler makes the fondue very stringy and gooey, which can make it harder to handle.

Vacherin Fribourgeois is another popular choice, with a distinctive flavour that doesn't make the fondue stringy. A mix of Gruyère and Vacherin Fribourgeois is known as "moitié-moitié" and is the most popular type of fondue in Switzerland. In fact, you can buy pre-shredded bags of "moitié-moitié" in Swiss supermarkets.

If you can't get your hands on Swiss cheese, look for strong cheese that melts easily. Raclette is a good alternative to Swiss cheese.

The key to a good fondue is to use a good-quality melting cheese. The fondue will only be as good as the cheese you put into it.

In total, you'll need around 150-200g of cheese per adult, or 100-150g per child.

Selecting the right wine

While you don't need to use a high-quality wine for your fondue, it's important to choose a wine that complements the cheese. A good rule of thumb is to use a wine that you would also be happy to drink alongside your fondue.

When it comes to the cheese-to-wine ratio, a good guideline is to use about 140ml of wine for 400g of cheese. This translates to roughly 3/4 cup of wine for every 8 ounces of cheese.

If you're looking to add a little extra kick to your fondue, a shot of Kirsch liquor or fruit Schnapps is a traditional addition. This can be poured directly into the fondue just before serving, or served in shot glasses alongside, so diners can dip their bread in the liquor before coating it in cheese.

For a non-alcoholic version, apple juice or white grape juice are good alternatives to wine, and will still provide the necessary acidity to ensure a smooth fondue.

So, whether you're a traditionalist or an experimentalist, choosing the right wine for your Swiss fondue is key to creating a delicious, cohesive dish.

Preparing the fondue pot

Before adding the cheese and wine to the pot, it is traditional to rub the inside of the pot with a clove of garlic. This adds extra flavour to the fondue. You can discard the garlic after rubbing, or chop it up and add it to the fondue.

Once you have prepared the pot, you can start making the fondue by adding the cheese and wine, and placing the pot on the stove over medium heat. It is important to stir the mixture constantly to prevent the cheese from sticking and burning. You can also add other ingredients like cornstarch, lemon juice, and kirsch, a Swiss liquor, to enhance the flavour and texture of the fondue.

When the cheese has melted and the fondue is smooth and bubbly, you can transfer the pot to the stand on your dining table. Adjust the burner flame so that the fondue continues to bubble gently and stays at a constant temperature. Now your fondue pot is ready for dipping!

Dipping foods

Swiss fondue is typically served with small chunks of crusty white bread, such as a baguette or 'Halbweissbrot' (the equivalent of American "French" bread). The bread should be cut into bite-sized pieces, around 3 cm or 1-inch cubes.

In Switzerland, it is also common to dip boiled potatoes into the fondue, or to spoon fondue over the potatoes on your plate. Other foods that can be dipped into the fondue include steamed broccoli and cauliflower, and chunks of apples or pears.

Some Swiss fondue restaurants serve the fondue with a small bowl of pickled vegetables, such as cornichons, baby corn, pearl onions and garlic cloves. These are more of a palate cleanser than a dipping food, but some people do dip them into the fondue.

If you are serving other accoutrements besides bread, you should set a regular fork and knife for each person.

Fondue etiquette

Swiss fondue is a communal dish, and as with any communal dish, there are certain rules of consumption that must be observed. Here is a list of fondue etiquette to follow:

• Plan to have between two and four people sharing a pot. More than that and the cheese will get over-stirred, and the pot will be crowded with too many forks.
• Only bread is dipped into the fondue, cut into cubes, which you spear on your long, thin fork.
• Believe it or not, there is a right way to dip your bread: in a slow zigzag motion or in a figure of eight. This means that everyone stirs the cheese, releasing its full flavour. Allow any excess to fall from the bread, which also cools it a little before eating.
• Do not double-dip.
• Never put your fork directly into your mouth. You can grab the bread off with your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.
• If you like a tipple, it’s recommended that you drink white wine rather than water with your fondue. It is said that the acidity in the wine helps with digestion and stops bloating.
• There are even some party games to help you enjoy your fondue. If your bread falls into the pot, you have to drink a shot of Kirsch. If you forget to stir, you have to serve your next forkful to the person on your right. And if you break the golden rule and put your fork into your mouth, you must kiss the person to your left!
• At the end of your meal, you’ll be left with a hard slab of cheese at the bottom of the pot, and this is considered a real treat. If you feel you can’t manage one more mouthful, a small shot of Kirsch is said to regain your appetite.
• In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. For the wine, the traditional option is Chasselas, a type of Swiss white wine.
• To avoid having to pay a forfeit, make sure that every piece of bread still has some crust attached. This will lend it greater structural stability.
• Twirl your fork three times while holding it above the fondue pot to avoid dripping.
• Avoid using your hands to eat fondue.
• Keep the fondue fresh by stirring it in a figure-eight pattern or a clockwise motion.

Frequently asked questions