Cheese Fondue: A Swiss Delicacy?

Cheese fondue is a Swiss dish that originated in the Alps, using ingredients that were available in winter: cheese, wine, and coarse peasant bread. It is a blend of cheeses, wine, and seasoning, though there are many variations, such as using beer instead of wine. The Swiss Cheese Union popularised it as a Swiss national dish in the 1930s, and it is now a symbol of Swiss unity.

Cheese fondue's Swiss origins

Cheese fondue is a Swiss dish that originated in the Alps, mainly in and around the canton of Valais, using ingredients that were available in winter: cheese, wine, and coarse peasant bread. The original version was simply stale bread dipped in melted Gruyère.

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 "to 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.

In the 1930s, the Swiss Cheese Union promoted fondue as a Swiss national dish to increase cheese consumption. It was also popularised in North America in the 1960s.

A Swiss cheese fondue is traditionally made with two different kinds of cheese, depending on the region of Switzerland. Regional recipes include varying amounts of Appenzeller, Gruyère, and Emmentaler cheeses. Gruyère is usually one of them since it has such great flavor.

The fondue is 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 and sometimes vegetables or other snacks into the cheese using long-stemmed forks.

The best cheeses for Swiss fondue

Cheese fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It is said to have originated on Alpine farms as a way to feed a family inexpensively. The original version was simply stale bread dipped in melted Gruyère.

A Swiss cheese fondue is traditionally made with two different kinds of cheese, depending on the region of Switzerland. Regional recipes include varying amounts of Appenzeller, Gruyère, and Emmentaler cheeses. Gruyère is the most common cheese used in Swiss cheese fondue. It is a firm, mountain-style cheese with a buttery and creamy texture that melts smoothly. Emmentaler is another variety of Swiss cheese that is often used in combination with Gruyère in a 'half & half' ratio. This combination of cheeses is then melted with white wine to create a smooth and indulgent fondue.

Other cheeses that can be used in Swiss cheese fondue include Raclette, Vacherin Fribourgeois, Appenzeller, Fontina, Gouda, Comté, and Raclette. These cheeses can be blended with the Gruyère and Emmentaler or used as alternatives depending on personal preference and regional availability.

To make the perfect Swiss cheese fondue, it is important to use good-quality cheese and grate it before melting for a smooth and lump-free consistency. Cornstarch or potato starch can also be added to stabilize the mixture and prevent clumping. A splash of lemon juice can be added for extra acidity, and a generous pinch of pepper and nutmeg can be included for seasoning.

How to prepare Swiss fondue

Swiss fondue is a fun, communal dish that is surprisingly easy to make. It's a great way to celebrate the holidays or a special occasion with friends. Here's a step-by-step guide on how to prepare Swiss fondue:

Ingredients:

• 1 garlic clove, halved
• 1 pound of Gruyère cheese, grated
• 1/2 pound of Emmentaler cheese or other Swiss cheese, grated
• 1 cup of dry white wine
• 1 tablespoon plus 1 teaspoon of cornstarch
• 1 teaspoon of fresh lemon juice
• 1 1/2 tablespoons of kirsch
• Freshly ground black pepper
• Freshly grated nutmeg
• Bread cubes, cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, salami, or other dippers of your choice

Instructions:

• Gather all your ingredients.
• Rub the inside of your fondue pot or medium enameled cast-iron casserole with the garlic clove. Discard the garlic.
• Combine the grated cheese, cornstarch, and lemon juice, stirring to mix well.
• Add the cheese mixture to the pot and cook over moderate heat for about 30 seconds or until the mixture is hot, stirring constantly.
• Add the Gruyère and Emmentaler cheeses, stirring occasionally, until the cheeses begin to melt, which should take about 5 minutes.
• Reduce the heat to low. Add the kirsch, pepper, and nutmeg, stirring gently until the fondue is creamy and smooth. This should take about 3 minutes. Be careful not to overcook the fondue, or it will become stringy.
• Serve immediately with your choice of dippers. Enjoy!

Tips:

• It's important to keep the fondue warm but not too hot, to maintain a smooth and liquid consistency.
• If you want to add some extra flavour, you can include splashes of kirsch and wine, or a bit of garlic. You can also add chopped herbs, a swirl of mustard, or a spoonful of toasted spices.
• For a more authentic Swiss experience, use a fondue set with a fondue pot, stand, forks, and fuel holder.
• If you're serving this to guests, be sure to follow the proper fondue etiquette! For example, the person who loses their garnish in the pot may have to buy a round of drinks or clean up after the meal.

What to dip in Swiss fondue

Swiss cheese fondue is a delicious and indulgent meal, perfect for sharing with friends and family. While it may be tempting to grab a spoon and dig in, there are plenty of tasty dippers to elevate your fondue experience. Here are some ideas to get you started:

Bread

A classic choice for dipping in Swiss cheese fondue is bread, specifically crusty sourdough or Tuscan bread cubes. The sturdiness of sourdough holds up well to the thick cheese, while the slight sourness of the dough complements the richness of the fondue. If you're feeling ambitious, you could even try baking your own baguette or peasant bread from scratch.

Fruits and Vegetables

For a refreshing contrast to the creamy fondue, consider dipping fruits and vegetables. Granny Smith apples, with their crisp tartness, are a perfect match for the cheese. Bosc pears, with their hints of nutmeg and cinnamon, also pair well and bring out the spices often found in Swiss cheese fondue. Steamed broccoli, cauliflower, and bell peppers add a healthy crunch to your meal.

Meat

If you're looking for something more substantial, cured meats like salami, prosciutto, chorizo, or soppressata are excellent choices. They provide a savoury, salty contrast to the cheese and are easily skewered for dipping. For a heartier option, try dipping meatballs or a juicy filet mignon.

Potatoes

Potatoes are another versatile option for dipping in Swiss cheese fondue. You can go for roasted baby potatoes, steamed red-skinned potato chunks, or even potato chips for a crunchy treat.

Other Options

While the options are endless, some other popular choices include pickles (especially cornichons), roasted Brussels sprouts, shrimp, and large pasta shapes like shells or fusilli.

Remember, the key to a successful fondue party is variety! So, gather your favourite dippers, heat up that pot of cheese, and get ready to indulge in a delicious Swiss fondue experience.

Swiss fondue etiquette

Swiss cheese fondue is a delicious and fun meal, but it is important to follow the correct etiquette to avoid being labelled "uncouth". Here are some tips to help you navigate the dos and don'ts of this Swiss speciality.

The Fondue Itself

The Swiss take their fondue seriously, and with good reason. It is a symbol of Swiss unity and has been enjoyed since the 1700s. Fondue is typically made with a combination of Swiss cheeses, such as Gruyère, Emmenthaler, and Appenzeller, cooked over a flame and served in a small, communal clay pot called a "caquelon".

The Etiquette

• Stirring: Always stir the fondue in a clockwise direction or in a figure-eight pattern to keep the cheese homogenized.
• Dipping: Twirl your bread or other dippers to avoid drips and flyaway strands of cheese. Do not tap, scrape, or double-dip!
• Beverages: Stick to white wine, kirsch, or herbal tea to accompany your fondue. According to Swiss lore, any other drink may cause the cheese to coagulate and give you indigestion.
• Noise: Feel free to make some noise when scraping off the "la religieuse" (the crispy cheese at the bottom of the pot) as it is considered a delicacy.
• Dessert: Avoid following cheese fondue with chocolate fondue, as the combination may be too rich. Instead, opt for fresh pineapple to aid digestion.
• Eating: Use only your front teeth to take the bread off your fork, as the fork will go back into the communal pot.
• Double-dipping: Do not dip your bread again after biting, and do not touch your fondue fork to your mouth.
• Bread: Only dip chunks of bread into the fondue, and be careful not to drop your bread into the pot, as you may have to pay a penalty!

Frequently asked questions