Cheese Fondue: A French Delicacy?

Cheese fondue is a dish that involves dipping food into melted cheese. While it is considered to be a Swiss creation and is the country's national dish, there is some debate about its origins. The Swiss call it Swiss Fondue, while the French refer to it as Fondue Savoyarde, from the Savoy region in the Alps. The official fondue recipe is indeed French, with the first recipe using Gruyère, eggs, and butter written by French gastronome Jean Anthelme Brillat-Savarin in 1825.

The origins of cheese fondue

The official fondue recipe is indeed French, with the first recipe being penned by French gastronome Jean Anthelme Brillat-Savarin in 1825. His recipe, which included Gruyère, eggs, and butter, was published in his book "Physiology of Taste". Wine was added to the recipe in 1911, further enhancing the flavour of this delicious dish.

Over time, fondue became especially associated with the Savoie region of France, nestled in the heart of the French Alps. The fondue savoyarde, as it is called, typically uses French cheeses such as Comté, Beaufort, Reblochon, or Abondance. This decadent dish is often enjoyed after a day of skiing, providing the perfect hearty meal to warm up chilly alpine adventurers.

While the Swiss also claim fondue as their own, calling it Swiss Fondue, the debate over its origins continues. Regardless of its exact provenance, cheese fondue has become a beloved classic around the world, offering a fun and communal dining experience for all to enjoy.

Classic French cheese fondue recipes

Cheese fondue is a Swiss creation and the country's national dish. However, it is also eaten and enjoyed in many Alpine nations, including France, where each region puts its spin on the traditional recipe.

The key to a delicious fondue is to use high-quality grated cheese for melting. The best cheeses in the world for melting are the mountain cheeses of Switzerland and France. The French cheeses most commonly used in fondue are Beaufort, Comté, and Emmental (or Gruyère). Some French recipes also add Reblochon and Abondance cheeses to the mix.

The type of wine used is also important. A classic fondue recipe involves a lot of wine—a dry white wine from Apremont is preferred for the Savoyard fondue, while white Alsace wines such as Riesling can also be mixed in. You should plan for around 50 centilitres of wine for 1 kilogram of cheese (around two-thirds of a bottle) for four people.

Fondue Savoyarde

This fondue recipe is easy to make and delicious. It is a fun, hands-on dinner that the whole family will love.

Ingredients

• 0.400 pound of Beaufort Alpages
• 0.400 pound of Aged Comté (24 months)
• 0.400 pound of Caved Aged Gruyere
• 1 pinch of cayenne pepper
• 1 pinch of white pepper
• 1 clove of garlic
• 10 ounces of dry white wine
• Crusty bread for dipping

Instructions

• Cut the Comte cheese into cubes and grate the remaining cheeses.
• Rub the inside of a fondue pot with the cut sides of garlic.
• Add the dry white wine and bring to a boil.
• Reduce heat to medium-low.
• Add the cheese a quarter at a time, stirring until melted. Continue stirring until the fondue is completely smooth and richly coats the back of a spoon.
• Season with freshly ground cayenne pepper.
• Serve with crusty bread for dipping.

Fondue the French Way

This recipe was inspired by a trip to the French Alps and includes three of the best French melting cheeses.

Ingredients

• Beaufort PDO cheese (shredded)
• Comté PDO cheese (shredded)
• Emmental cheese (shredded)
• Small garlic clove, minced
• Salt, pepper, and grated nutmeg (to taste)
• Crudités and French bread for dipping

Instructions

• Toss the Beaufort PDO, Comté PDO, and Emmental cheeses with cornstarch until the cheese is well coated.
• Add the minced garlic, wine, and lemon juice, and bring to a simmer over low heat.
• Add the cheese mixture in batches.
• Using a wooden spoon, stir over moderately low heat until the cheese is melted and smooth (about 5 to 10 minutes).
• Season with salt, pepper, and grated nutmeg to taste.
• Dip accompaniments like crudités and French bread into hot fondue and enjoy.

The best cheeses for a French fondue

While the Swiss call fondue their own, the French claim that the dish originated in the Savoie region around the Alps, where it is known as fondue savoyarde.

Whatever its origins, the French have their own take on the cheeses that make the perfect fondue. The best French fondue is made with a combination of French cheeses such as Comté, Beaufort, Reblochon, and Abondance. Other popular varieties of fondue include:

Fondue Montagnarde (from the Alps Mountains)

This fondue uses equal parts Comté, Beaufort, and Gruyère.

Fondue with Goat Cheese (from the Alps Mountains)

This fondue uses one-third Beaufort, one-third Emmental, and one-third Tomme de chèvre de Savoie (goat cheese).

Fondue Normande (from Normandy, France)

This fondue uses one-third Camembert, one-third Neufchâtel, and one-third Pont-l’Evêque cheese, along with cider and calvados.

Fondue Savoyarde

For a creamier fondue savoyarde, you can add a small amount of Reblochon.

In general, the best cheeses for fondue are those that melt smoothly, such as buttery and creamy cheeses. In addition to the French cheeses mentioned above, other good choices for fondue include Fontina, Gruyère, Gouda, Swiss cheese, Raclette, and Vacherin.

How to prepare the cheese for a French fondue

Preparing the cheese is a key step in making a French fondue. Here is a step-by-step guide on how to prepare the cheese for a French fondue:

Step 1: Choose the Right Cheese

The type of cheese you use will have a significant impact on the final product. It is important to use good-quality, creamy, and buttery cheese that melts smoothly. The best cheeses for French fondue are typically Gruyère, Comté, Beaufort, Raclette, Vacherin, Emmentaler, and Reblochon. You can also use other cheeses like Fontina, Gouda, or even Cheddar for a less traditional flavour.

Step 2: Grate the Cheese

For a smooth and lump-free fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. You can use a box grater, a microplane grater, or the grater blade of a food processor for this step.

Step 3: Toss the Cheese with Cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. Toss the grated cheese with cornstarch thoroughly to ensure that all pieces are coated. You can also use flour in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Step 4: Add the Cheese Gradually

Once your other ingredients, such as wine, garlic, and spices, are simmering, add the cheese gradually, a little at a time. Stir well between each addition to ensure a smooth fondue. Adding the cheese slowly and stirring constantly will result in a buttery smooth fondue.

Step 5: Stir in Additional Ingredients

After adding all the cheese and allowing it to melt, stir in any additional ingredients, such as brandy, mustard, or nutmeg, to enhance the flavour of your French fondue.

By following these steps and choosing high-quality cheese, you will be well on your way to creating a delicious and successful French fondue.

What to dip in a French cheese fondue

There are many options for what to dip in a French cheese fondue. Here are some ideas:

Bread

The most classic option for dipping in a French cheese fondue is bread. A crusty bread, such as a baguette, sourdough, or peasant bread, is ideal for soaking up the cheesy goodness. Cut the bread into cubes that are easy to skewer and dip.

Fruits and Vegetables

Some fruits and vegetables that go well with French cheese fondue include:

• Apples, especially tart varieties like Granny Smith, cut into cubes
• Pears, such as Bosc, which have nutmeg and cinnamon undertones
• Broccoli, either raw or lightly steamed
• Cauliflower, either raw or lightly steamed
• Bell peppers, sliced into long strips
• Potatoes, such as roasted baby potatoes or potato chips
• Carrots
• Tomatoes, especially cherry tomatoes
• Mushrooms

Meat

Meats that can be dipped in French cheese fondue include:

• Bacon, baked until crisp
• Sausage, such as cooked sliced hot sausage or farmer sausage
• Meatballs, especially beef or chicken
• Filet mignon, cut into strips and skewered with bread
• Salami, prosciutto, soppressata, or chorizo, or other cured meats
• Chicken, especially poached
• Shrimp, grilled or roasted with garlic and parsley

Other Options

Some other options for dipping in French cheese fondue include:

• Pickles, especially cornichons
• Large pasta shapes with nooks and crevices, such as shells or fusilli
• Pretzels, especially soft pretzel bites

Frequently asked questions