The Melty Truth: Fondue's French And Swiss Roots

Fondue is a delicious dish of melted cheese, wine, and bread, but its origins are disputed. While some say the French invented fondue and the Swiss popularised it, others claim the Swiss invented it and the French capitalised on it. The Swiss Cheese Union declared cheese fondue the Swiss national dish in the 1930s, but the earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich. The first written evidence of the dish's existence comes from French politician Jean Anthelme Brillat-Savarin, who in 1825 described a meal of melted cheese, eggs, and butter.

The Swiss claim fondue as their national dish

The Swiss Cheese Union (Schweizerische Käseunion) played a pivotal role in promoting fondue as Switzerland's national dish in the 1930s as part of a campaign to increase cheese consumption. They even created pseudo-regional recipes to strengthen the dish's association with Switzerland. After World War II, the Swiss Cheese Union resumed its campaign with renewed vigour, sending fondue sets to military regiments and event organisers across the country. This helped solidify fondue's status as a symbol of Swiss unity and national identity.

The popularity of fondue spread beyond Switzerland's borders. In the 1950s, Swiss restaurateur Konrad Egli introduced fondue bourguignonne at his Chalet Suisse restaurant in New York, and in the 1960s, he invented chocolate fondue to promote Toblerone chocolate. Fondue was also popularised in North America when it was featured at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

Today, fondue is considered a comforting winter meal in Switzerland, typically enjoyed by dipping bread into a communal pot of melted cheese and wine, known as a caquelon or fondue pot. The Swiss take their fondue traditions seriously, with various customs and penalties associated with the dining experience. For example, losing your bread in the pot may result in light-hearted punishments like washing the dishes, buying a round of drinks, or even running around in the snow naked. At the end of the meal, a dark crust called the religieuse forms at the bottom of the pot, which is considered a delicacy.

The word 'fondue' is French, meaning 'to melt'

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The word "fondue" is derived from the French verb "fondre", which means "to melt". It is the feminine passive past participle of the verb and is used as a noun, referring to something that has been melted.

The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine and dipped with bread, comes from a 1699 book published in Zurich. However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese, as mentioned by Vincent La Chapelle in his 1735 book "Cuisinier moderne". The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for Gruyère, a Swiss cheese.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way to increase cheese consumption. It became a symbol of Swiss unity and national identity, especially after World War II when rationing ended and the Swiss Cheese Union resumed its marketing campaign. Fondue is now strongly associated with Switzerland, mountains, and winter sports.

The Swiss version of fondue typically uses only Swiss cheese, with different regions offering various combinations of cheeses. The classic Swiss fondue is made with two varieties of cheese—Emmental and Gruyère—or three varieties—Appenzeller, Emmental, and Gruyère. Kirsch (cherry liqueur) or dry white wine is also an essential ingredient in the classic Swiss fondue. The Swiss often add corn, rice, or potato starch to achieve better density and smoothness.

While the Swiss have strongly claimed fondue as their national dish, its origins are still debated. Some legends attribute the invention of fondue to Swiss shepherds who, running out of hot meals in the mountains, tried to warm some cheese and dip dried bread in it. Others claim it was invented by a Swiss monk, Vacarinus, in the 13th century as a way to avoid abstaining from cheese during the Great Lent. However, others argue that it originated in the French Rhone-Alpes region near the Geneva border, where peasants created this dish using old rinds of cheese, wine, and strong alcohol to sustain themselves during the cold winter months.

The Swiss popularised fondue in the 1930s

Fondue, which comes from the French word "fondre", meaning "to melt", has its origins in 18th-century Switzerland. It was a meal created by farm families to make the most of their limited resources during the winter months. In 1930, the Swiss Cheese Union (Schweizerische Käseunion) began a campaign to popularise fondue as the Swiss national dish and increase cheese consumption in the country.

The Swiss Cheese Union's campaign was successful, and fondue became a symbol of Swiss unity and national identity. It is now considered one of Switzerland's national meals. The Swiss popularised fondue in the 1930s through a combination of marketing and tradition, with fondue sets sent to military regiments and event organisers across Switzerland. The Swiss also promoted fondue aggressively with catchy slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood") and "Fondue isch guet und git e gueti Luune" ("fondue is good and creates a good mood"), abbreviated as "figugegl".

The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was originally a meal for the wealthy, as rich cheese like Gruyère was a valuable export item that peasants could not afford to eat. However, the Swiss popularised fondue as a winter tradition, enjoyed by all social classes. The Swiss added corn, rice, or potato starch to achieve better density and smoothness in their fondue. They also used only Swiss cheese, with different regions offering various cheese combinations.

The popularisation of fondue in the 1930s helped spread the dish beyond Switzerland's borders. Fondue was introduced to North America in the 1960s, and it became a glamorous après-ski dinner for the rich and famous. The Swiss continued to promote fondue internationally, such as at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant.

Fondue was introduced to America in 1964

Fondue, a Swiss dish, was introduced to America in 1964 at the New York World's Fair. The Swiss Cheese Union had been promoting fondue as the Swiss national dish since the 1930s, but it wasn't until the 1964 World's Fair that Americans were properly introduced to the dish.

The Swiss Cheese Union's campaign to increase cheese consumption in Switzerland began in the 1930s, and after World War II, they resumed their efforts, promoting fondue as a symbol of Swiss unity and national identity. Fondue became so popular in Switzerland that it even made its way into the Swiss military cookbooks. However, despite the Swiss Cheese Union's efforts, fondue was still relatively unknown in America, the world's largest cheese market.

The 1964 New York World's Fair provided the perfect opportunity to introduce fondue to America. At the Swiss Pavilion's Alpine restaurant, Americans were able to sample this delicious Swiss dish for the first time. The timing was also perfect, as the 1960s and 1970s in America were characterised by a growing interest in international cuisine and exotic foods.

The introduction of fondue to America was a huge success, and it quickly became popular across the country. Fondue parties became a fun and trendy way to socialise and entertain guests. The communal nature of fondue, with its shared pot and long-stemmed forks, encouraged conversation and interaction, making it a hit at dinner parties and restaurants. The popularity of fondue in America also led to the creation of new variations, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

While the exact date of its introduction may vary depending on the source, it is clear that the 1964 New York World's Fair played a significant role in bringing fondue to the American public and sparking a fondue craze that swept the nation.

There are regional variations of fondue in Switzerland, France and Italy

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word "fondue" comes from the French word "fondre", meaning "to melt". While fondue is Swiss in origin, there are regional variations of the dish in Switzerland, France, and Italy.

In Switzerland, traditional Swiss fondue uses two types of Swiss cheese: Gruyère and Emmental. These cheeses are known for their melting qualities and distinct flavours. White wine is added to provide acidity, which helps melt the cheese smoothly. Garlic is also rubbed inside the pot for subtle flavouring, while kirsch (a cherry brandy) is often included for an extra kick. There are many variations depending on regional preferences. For example, in some parts of Switzerland, mushrooms or tomatoes are added to the mix, while other regions prefer using different types of grated cheeses like Vacherin Fribourgeois or Appenzeller.

In France, the first written recipes for fondue appeared in 18th-century cookbooks. These recipes called for Gruyère cheese, which is Swiss in origin. Over time, fondue became popular in France, with restaurants serving it as a rustic mountain dish.

In Italy, a similar dish to fondue is bagna cauda, an olive oil-based dish from Northern Italy. Another variation is Fonduta piemontese in Piedmont, which includes Fontina, milk, and eggs and is typical of the Aosta Valley.

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