Swinging Culture: Fondue's Role And Relevance Explored

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 snacks into the cheese using long-stemmed forks. Fondue gained popularity in the 1960s and 1970s, and while it may have fallen out of fashion due to health concerns, it is now seeing a resurgence. The dish is often associated with retro-style parties and social gatherings.

On the other hand, swinging can refer to the sexual revolution of the 1960s, which was a time of increased social and cultural freedom, particularly regarding sexual attitudes and behaviours.

So, is fondue part of swinging? While there may be no direct connection between the two, it is interesting to note that both fondue and the concept of swinging gained popularity during the same era. Author David Sax suggests that fondue became popular because of the advent of the pill and swinging. Fondue cannot be enjoyed solo. This implies that there is an inherent social and interactive aspect to fondue, which may have made it appealing during a time when social norms and behaviours were being challenged.

The history of fondue and its Swiss origins

Fondue, derived from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a resourceful way for farm families to stretch their limited resources during the cold winter months. The first written mention of fondue dates back to Homer's Iliad (around 800 to 725 BC), where it was described as a mixture of goat's cheese, wine, and flour. In the late 17th century, a Swiss cookbook, "Kochbuch der Anna Margaretha Gessner", mentions cooking cheese with wine.

The Swiss version of fondue, as we know it today, is believed to have originated in the 18th century when farm families combined leftover cheese, stale bread, and wine to create a hearty meal. Fondue was also mentioned in an 18th-century cookbook published in France and Belgium, which called for Gruyère cheese, a Swiss speciality.

In the late 19th century, the modern form of cheese fondue was associated with a dish of eggs and cheese, as described by Vincent La Chapelle in his 1735 book "Fonduë de Fromage, aux Truffes Fraiches". The first known recipe for the contemporary cheese fondue, without eggs, was published in 1875 and introduced as a Swiss national dish.

The Swiss Cheese Union played a pivotal role in popularising fondue in the 1930s as part of a campaign to increase cheese consumption in Switzerland. Fondue was promoted as the country's national dish, symbolising Swiss unity and national identity. After World War II, the Swiss Cheese Union continued its marketing efforts, sending fondue sets to military regiments and event organisers across the country.

Fondue gained international recognition in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. It became a popular dish in the United States during the 1960s and 1970s, alongside other foods prepared in chafing dishes. The term "fondue" also expanded to include other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

The Swiss version of fondue typically consists of melted cheese and wine served in a communal pot called a "caquelon" or "fondue pot". It is placed over a portable stove, heated by a candle or spirit lamp, and enjoyed by dipping bread, vegetables, or other snacks using long-stemmed forks. The most common variety, moitié-moitié (half and half), is made with equal parts Gruyère and Freiburger Vacherin, a local creamy cheese.

Fondue is considered a winter meal in Switzerland, often paired with white wine, tea, or kirsch, a cherry brandy. It is traditionally prepared and served in an earthenware pot, ensuring even heating and retaining warmth for a longer dining experience. Fondue is a communal dish, bringing people together and fostering a sense of camaraderie.

The role of fondue in swinging and the sexual revolution

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 snacks into the cheese using long-stemmed forks. The dish gained popularity in Switzerland in the 1930s when it was promoted as a Swiss national dish by the Swiss Cheese Union. Fondue became popular in North America in the 1960s, with its peak popularity in the US occurring in the 1970s.

Fondue parties are often associated with a retro vibe, and hosts are encouraged to lean into the retro appeal of the dish by incorporating vintage decor and music into their fondue gatherings. This retro aesthetic can further evoke the cultural shifts of the 1960s and 1970s, including the sexual revolution.

While the exact origins of fondue are unclear, it is believed to have originated in the mountainous regions of Switzerland or France as a way to feed families inexpensively during the cold winter months. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The best cheeses for making fondue

When it comes to making fondue, the best cheeses are those that melt smoothly and have a creamy, buttery texture. The traditional Swiss fondue is made with a blend of firm, mountain-style cheeses such as Gruyère, Swiss Cheese, Emmentaler, and Appenzeller. However, there are many other cheeses that can be used to make delicious fondue. Here are some of the best cheeses for making fondue:

• Gruyère is a classic choice for fondue and is often recommended by cheese experts. It has a nutty taste, subtle sweetness, and delicate aromas. Gruyère also has an exceptional melting texture, making it perfect for fondue, French onion soup, and grilled cheese sandwiches.
• Swiss Cheese is another traditional choice for fondue and is usually blended with Gruyère. It has a mild flavour and melts easily, making it a good base for stronger cheeses.
• Fontina is a semi-hard washed-rind cow's milk cheese that melts smoothly and has buttery and earthy notes. It is commonly used in Italian fonduta, which is similar to Swiss fondue but does not typically include wine.
• Gouda is a good melting cheese with a creamy texture and a mild flavour. It can be used in fondue on its own or blended with other cheeses.
• Emmentaler (also known as Emmental or Emmenthaler) is a semi-firm Swiss cheese with a nutty and fruity flavour. It is a good choice for those who want a milder fondue.
• Vacherin Fribourgeois is a semi-firm, lightly brine-washed Swiss cheese with a creamy texture and flavours of chestnuts and meat. It is commonly used in moitié-moitié fondue, which is made with half Gruyère and half Vacherin Fribourgeois.
• Raclette is a Swiss cheese that is similar to fondue in that it is often served melted and used for dipping. It has a smooth, salty texture with hints of grassiness and nuttiness. Raclette can be added to fondue for extra flavour.
• Monterey Jack is a semi-soft cow's milk cheese that is mild in flavour and melts smoothly. It pairs well with a wide variety of fondue cheeses and is a good choice for larger batches of fondue.
• Blue Cheese is not a common choice for fondue but can add a unique flavour. Firmer, crumblier blue cheeses may not melt as well as softer varieties. When using blue cheese in fondue, consider pairing it with robustly-flavoured dippers such as strong meats, sweet and acidic fruits, whole grain breads, and crispy vegetables.
• Parmigiano-Reggiano (or Parmesan) is a hard, salty Italian cow's milk cheese that is not known for its melting texture. However, when grated directly into hot fondue, it can add a nutty and fruity flavour.

When making fondue, it is important to use good-quality cheese and grate it before adding it to the pot. Cornstarch can also be added to thicken the fondue and prevent the cheese from clumping.

How to throw the ultimate fondue party

Fondue parties are a great way to reconnect with loved ones and can be a fun, retro-style event. Here are some tips to help you throw the ultimate fondue party:

Planning and Preparation:

• Decide on a theme: You can stick with the classic retro theme or get creative and incorporate international themes like Mexican, Irish, or Chinese hot pot.
• Make it a potluck: Fondue parties are perfect for potlucks. Supply a few types of fondue and ask your guests to bring their favourite dipping items.
• Don't skimp on prep time or ingredient quality: Fondue parties require some time and effort, especially if you have a large guest list. Plan ahead, shop for ingredients in advance, and focus on obtaining high-quality items.

Food and Drink:

• Cheese fondue: The key to a great cheese fondue is selecting cheeses with good flavour and meltability. Classic Swiss fondue includes Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. You can also add splashes of kirsch, wine, garlic, and herbs for extra flavour.
• Dippers: Offer a variety of dippers such as cubed bread, cooked potatoes, sliced apples, pears, cornichons, pickled onions, cured meats, and vegetables.
• Chocolate fondue: If you want to include a sweet option, prepare a chocolate fondue.
• Beverages: When serving cheese fondue, pair it with beers like Kolsch, Pilsner, or IPA, or chilled white wines like Riesling, Chenin Blanc, or Gruner Veltliner. For chocolate fondue, try pairing it with Pinot Noir, dessert wine, milk stout, or bourbon.

Fondue Etiquette:

• No double dipping: This is a fundamental rule to ensure a hygienic and enjoyable experience for all.
• Use the right utensils: Remind guests to use their long fondue fork for dipping and then place the food on a small plate to eat with a regular fork.
• No fingers: Guests should not use their fingers for dipping.

With these tips in mind, you're ready to throw the ultimate fondue party, bringing people together over delicious food and good company!

Fondue etiquette and penalties

Fondue is a Swiss dish that involves melting cheese and wine in a communal pot, and eating it by dipping bread, vegetables, or other snacks. It is a social dish that is meant to be shared and enjoyed with others. Here are some etiquette tips and penalties to keep in mind when participating in a fondue:

Etiquette:

• It is important to stir the fondue as you dip to keep the cheese warm and smooth.
• When eating, it is recommended to use a plate and a regular fork. The fondue fork should only be used to transport the food from the pot to the plate.
• Do not double-dip! Once a piece of food has been dipped into the fondue, it should not go back into the pot after being bitten.
• Do not put your fingers in the fondue.
• Always stir the fondue in a figure-eight pattern.
• Do not scratch the bottom of the pot with a fork that has no side on it.
• When the cheese is almost finished, add an egg and kirsch schnapps to the pot.

Penalties:

• If you lose a piece of bread in the pot, you may have to buy a round of drinks, sing a song, or run around in the snow naked.
• Men who lose a piece of bread in the pot must buy a round of drinks, while women must kiss everyone at the table.

Frequently asked questions