Cheese Fondue: A Cultural Culinary Experience

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is a melted cheese served in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss, Gouda, Fontina, and Emmental. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyère, Emmental, and Appenzeller. Other cheeses that can be used include sharp cheddar, Raclette, and Vacherin Fribourgeois.

What types of cheese are best for fondue?

When it comes to making fondue, the type of cheese you use is important. The best cheeses for fondue are those that are buttery and creamy, melting smoothly to create a rich, indulgent dish.

The classic Swiss fondue recipe calls for a combination of Gruyère and Swiss cheese, with a splash of white wine. Gruyère is a firm, mountain-style cheese with a sweet and nutty flavour that melts beautifully. Swiss cheese, or Emmentaler, is another traditional choice with buttery notes and a fruity flavour. Together, they create a complex and delicious fondue.

Other excellent options for fondue include fontina, gouda, and raclette. Fontina and gouda are buttery and creamy, melting smoothly for a lush fondue. Raclette, a Swiss cheese, is also a wonderful choice, adding a unique flavour to the mix. For a more tangy flavour, sharp cheddar can be used, either on its own or mixed with a more traditional cheese like Gruyère.

When making fondue, it is important to grate the cheese rather than chop it to ensure even melting and a smooth texture. Cornstarch can also be added to thicken the fondue and prevent the cheese from clumping.

What to dip in cheese fondue?

Cheese fondue is a great sharing dish and there are lots of options for what to dip in it. The most classic option is bread—a French baguette or sourdough are good choices. You can also try something a little different like sourdough, Tuscan bread, or pumpernickel.

Fruit is another popular choice for cheese fondue. Tart apples like Granny Smith are a popular choice, but you could also try pears. Crisp and tart Granny Smith apples complement the creaminess of the fondue, while Bosc pears' nutmeg and cinnamon undertones bring out the spices found in many cheese fondue recipes.

Meat is also an option—try cured meats like prosciutto, salami, chorizo, or sliced sausage. You could also try meatballs, chicken, or filet mignon.

If you want to include some vegetables, try broccoli, cauliflower, asparagus, bell peppers, or mushrooms. You could also include potatoes—baby potatoes, roasted potatoes, or potato chips are all good choices.

Other options include:

• Pickles
• Shrimp
• Crackers
• Chips
• Pretzels
• Large pasta shapes

How to prepare the cheese to make fondue?

Preparing the cheese is a crucial step in making fondue. Here are some tips to ensure your cheese fondue turns out perfectly:

Grate the Cheese

Grating the cheese is an important first step. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. Use the grater blade of a food processor for a large quantity of cheese, or the coarse side of a box grater or a microplane grater for smaller quantities.

Toss the Cheese with Cornstarch

Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It also makes the fondue gluten-free. Toss the grated cheese with cornstarch thoroughly to ensure all pieces are coated.

Add the Cheese Slowly and Stir Constantly

When adding the cheese to the fondue pot, do so slowly, sprinkling in small handfuls at a time. Stir constantly and wait for each addition to melt before adding more cheese. This ensures a smooth and creamy fondue.

Use Good-Quality Cheese

The type and quality of cheese you use will significantly impact the final product. For fondue, it is best to use buttery, creamy cheese that melts smoothly. Good choices include Gruyère, Swiss cheese, Gouda, Fontina, Emmentaler, Raclette, Comté, and Cheddar.

Use Wine for Added Flavour

Classic cheese fondue typically includes white wine, which adds a nice acidic touch to the fondue and helps keep the cheese mixture smooth. Choose a dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also add a splash of fortified wine or liqueur, such as brandy, cognac, or cherry brandy, for an extra kick of flavour.

What is the history of fondue?

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a way for farm families to stretch their limited resources during the cold winter months. The original version of the dish was stale bread dipped in melted Gruyère cheese. Fondue became so popular that it was named the national dish of Switzerland in the 1930s.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium. However, they call for Gruyère, a Swiss cheese, so Switzerland is rightfully credited as the originator of the dish. Fondue's place at the Swiss table wasn't limited to the farmhouse and the peasant class; instead, it was frequently enjoyed by people of means.

The widespread popularization of fondue was part of a 1930s campaign by the Swiss Cheese Union to increase cheese consumption in Switzerland. After World War II and the end of rationing, the Swiss Cheese Union resumed its campaign, promoting fondue as the Swiss national dish and a symbol of Swiss unity and national identity. Fondue even made its way into the cookbooks of the Swiss military.

In the 1950s, the term "fondue" began to be generalized to other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil. Fondue was introduced to America at the 1964 New York World's Fair, and it became popular in the US in the 1960s and 1970s.

Today, fondue is considered a winter meal in Switzerland, traditionally made and served in an earthenware pot known as a caquelon. Diners skewer cubes of bread and swirl them in the bubbling cheese, being careful not to soak the bread for too long. Losing your bread in the pot is considered bad form, and the Swiss will jokingly assign a penalty, such as washing the dishes or buying a round of drinks.

What is a religieuse?

Fondue is a Swiss dish that consists of melted cheese and wine served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. If the fondue is cooked at the right temperature, a thin crust of toasted (not burnt) cheese will form at the bottom of the pot. This crust is called "la religieuse", which means "the nun" in French. The name comes from the fact that the crust, when scraped off the bottom of the pot, somewhat resembles the cap of a nun. La religieuse is considered a delicacy and is usually lifted out and eaten.

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