Fondue's French Origins: A Cultural Culinary Delight

Fondue is a Swiss dish, originating in the 18th century as a way for families to make the most of limited resources during the winter months. It is made by melting cheese and wine in a communal pot, and dipping in bread, vegetables, or other snacks. The name comes from the French verb 'fondre', meaning 'to melt'. While fondue is Swiss in origin, it is also very popular in France, especially in Alpine areas along the Swiss border.

Fondue's Swiss origins

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. 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.

The word "fondue" is the feminine passive past participle of the French verb "fondre" ("to melt") and means "melted". It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878. The German form borrows the French as a loanword, Fondue.

In the 18th century, fondue was a means for farm families in Switzerland to stretch their limited resources during the winter months. With some remaining cheese, stale bread, and wine, the family could gather around the hearth and enjoy a hearty meal. In Alpine farm villages, bread was baked only occasionally, so dipping stale bread into melted cheese softened it and made it more palatable.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, but they call for Gruyère, a Swiss cheese. This gives credit to the Swiss as the originators of fondue. Despite its rural roots, fondue was more frequently enjoyed by people of means.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) began a campaign to increase cheese consumption in Switzerland, promoting fondue as the Swiss national dish. After World War II, the Swiss Cheese Union resumed its campaign, and fondue became a symbol of Swiss unity and national identity. Fondue was even included in Swiss military cookbooks.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It quickly became popular in the United States and spread to other countries, becoming increasingly associated with the snow-capped mountains of the Alps.

Today, fondue is considered a winter meal in Switzerland and is enjoyed by locals and tourists alike. It is traditionally made and served in an earthenware pot called a "caquelon", placed over a spirit burner or flame to keep the cheese at the perfect oozing consistency. The most prized part of the fondue is the "la religieuse", the crispy crust of overcooked cheese that forms at the bottom of the pan and is shared among the diners.

How to make fondue

Fondue is indeed a French word, and the dish originates from Switzerland, more specifically the Swiss Alps, where it is considered a national dish. The word "fondue" comes from the French verb "fonder," which means "to melt." Now, here is a step-by-step guide on how to make this delicious and iconic dish.

Ingredients:

• 1 clove of garlic
• 1 ½ pounds of shredded Swiss cheese (a mix of Gruyère and Emmenthal is traditional)
• 2 tablespoons of cornstarch
• 1 cup of dry white wine (Swiss Fendant or French Chablis are ideal)
• 1 tablespoon of lemon juice
• A pinch of nutmeg, freshly grated
• Freshly ground black pepper
• Optional: 1 tablespoon of kirsch (cherry brandy)
• Bread cubes, steamed vegetables, or boiled potatoes for dipping

Instructions:

Start by rubbing the inside of your fondue pot (or a medium-sized saucepan) with the garlic clove. This will infuse a subtle garlic flavor into your fondue as it cooks.

Next, prepare the cheese. Toss the shredded Swiss cheese with the cornstarch in a medium-sized bowl until the cheese is evenly coated. This step is important as the cornstarch will help stabilize the fondue and give it a smooth, creamy texture.

Pour the wine into your fondue pot (or saucepan) and place it over medium heat. Allow the wine to heat until it begins to steam, but do not let it come to a full boil. Reduce the heat to low and gradually add the shredded cheese to the wine, a handful at a time. Make sure each addition of cheese is fully melted before adding more. Stir constantly in a figure-eight pattern to prevent the cheese from clumping and to ensure even melting.

Once all the cheese has been added and melted, stir in the lemon juice, nutmeg, and black pepper. If you're using kirsch, add it now. Continue stirring until everything is well combined and the fondue is smooth and creamy.

Transfer the fondue to your fondue pot if you haven't already, and place the pot on its stand over a lit candle or another heat source to keep the fondue warm and melted. If the fondue becomes too thick, you can thin it out by adding a small amount of warm wine or kirsch.

Serve the fondue immediately with your chosen dippers. Bread cubes are traditional, but you can also use steamed broccoli, cauliflower, or carrots, or boiled baby potatoes. Enjoy your delicious, cheesy fondue!

Feel free to experiment with different types of cheese or add-ins, such as chopped herbs or minced shallots, to make this classic dish your own.

The best cheeses for fondue

Fondue is a Swiss dish that consists of melted cheese and wine, served in a communal pot. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s.

• Gruyère: This Swiss cheese is commonly used in fondue and is known for its creamy and buttery texture. It melts smoothly and blends well with other cheeses.
• Swiss Cheese: Swiss cheese, also known as Emmentaler, is another classic choice for fondue. It has a mild flavour and melts easily, making it perfect for creating a smooth and creamy fondue.
• Gouda: Gouda is a Dutch cheese that is semi-hard and has a buttery, nutty flavour. It melts beautifully and adds a rich and complex flavour to the fondue.
• Fontina: Fontina is an Italian cheese that is known for its creamy and nutty flavour. It melts exceptionally well, making it a great choice for fondue.
• Vacherin Fribourgeois: This Swiss cheese is often used in combination with Gruyère to create a classic fondue blend. It has a slightly sweet and nutty flavour and melts smoothly.
• Appenzeller: Appenzeller is a Swiss cheese with a rich and complex flavour. It is aromatic and pairs well with other cheeses in a fondue blend.
• Raclette: Raclette is another Swiss cheese that is commonly used in fondue, especially in the Valais region. It has a mild and creamy flavour and melts smoothly.
• Comté: Comté is a French cheese that is similar to Gruyère in texture and flavour. It melts well and adds a nutty flavour to the fondue.
• Cheddar: While not as traditional, cheddar can also be used in fondue. It has a strong flavour and melts fairly well, especially when combined with a more classic fondue cheese like Gruyère.

When making fondue, it is important to use good-quality cheese and grate it before melting for the best results. Cornstarch or flour can be added to thicken the mixture and prevent clumping. White wine is typically used as a base, but beer or chicken/vegetable stock can also be used.

Fondue's popularity in France

Fondue is a Swiss dish that became popular in France in the 1930s, particularly in ski resorts in the Alpine areas along the Swiss border. Today, it is a staple on winter menus in areas such as Savoie, Jura, and Hautes-Alpes, and there are many fondue restaurants in cities like Paris.

The most common form of fondue in France is cheese fondue, which is made by melting cheese in a pot with wine (and sometimes Kirsch) and seasoning. The pot is kept over a low flame, and diners dip pieces of bread on long forks into the warm, melted cheese. While a green salad may be served on the side, a fondue dinner typically consists of just bread and cheese.

The key to a good fondue is the cheese used. In France, fondue is often made with French cheeses like Comté, Beaufort, and Emmental – the recipe for the classic Fondue Savoyarde from the Alpine region of Savoie. However, there are regional variations on the recipe, and other cheeses used include Raclette, Reblochon, and Gruyère.

The French and Swiss like to debate the best way to make fondue, but they agree that it should be accompanied by white wine. A crisp white wine cuts through the fattiness of the cheese, and the areas where fondue is served often produce particularly dry and fresh whites that pair well with the dish. Some regions also produce vin jaune (yellow wine), which is said to go well with fondue.

One of the best parts of the fondue experience is scraping off the slightly burned and crispy bits of cheese from the bottom of the pot at the end of the meal. These are known as "la religieuse" or simply "religieuse", which translates to "nun". The exact origin of this term is unclear, but it may refer to the practice of leaving leftovers for nuns or the nuns of Valère, who grilled leftover cheese over a candle in their cells.

Fondue etiquette

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks. As a communal dish, there are certain rules of consumption that must be observed to avoid alienating those eating with you. Here are some fondue etiquette tips to ensure you enjoy this delicious treat without any mishaps:

Number of People

Plan to have between two and four people sharing a pot. Any more than that, and the cheese will get over-stirred, and the pot will be crowded with too many forks.

Dipping Technique

There is a right way to dip your bread. Scrape the bottom of the pot either in a slow zigzag motion or in a figure-eight pattern. This ensures that everyone stirs the cheese, releasing its full flavour. Allow any excess cheese to fall from the bread, which also cools it a little before eating.

Double Dipping

Double dipping is a big no-no, both for hygiene reasons and to avoid cross-contamination. A study published in The British Medical Journal found that double-dipped foods transfer between 50 and 100 bacteria with every contaminated bite.

Eating from the Fondue Fork

Avoid eating directly from your fondue fork. Fondue is kept very hot, so there is a risk of serious burns if you place your fork directly into your mouth. It is also unhygienic, as oral bacteria can be transmitted from one mouth to another via saliva. Instead, use the fondue fork to transport the food to your plate, and then eat with a regular fork.

Beverage Choices

In Switzerland, only two beverages are traditionally deemed acceptable to drink with fondue: white wine and tea. The wine's acidity is said to aid digestion and prevent bloating, while black tea is known to settle upset stomachs.

La Religieuse

At the end of the meal, a thin crust of toasted cheese called "la religieuse" will be left at the bottom of the pot. This delicacy is considered a treat and is shared among guests. It can be eaten as is or mixed with an egg.

Forfeit

If a guest accidentally drops a piece of food into the fondue pot, they must make up for it in some way. A common punishment is for that person to buy everyone a round of drinks.

Twirling Technique

To avoid dripping, twirl your fork three times while holding it above the fondue pot. This allows excess cheese to fall off neatly and limits waste.

Stirring

Stirring the fondue is essential to prevent burning and to keep the ingredients combined. Stir in a figure-eight pattern or a clockwise motion, and always take turns when dipping to avoid clashes.

Frequently asked questions