Fondue: Switzerland's Culinary Pride And Joy?

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It is considered one of Switzerland's national dishes and has become a symbol of Swiss unity. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, but the Swiss Cheese Union popularised it in the 1930s as a way of increasing cheese consumption. Fondue is usually made with a blend of cheeses, wine, and seasoning, and served with cubes of bread for dipping. It is a social dish, often enjoyed during special occasions and gatherings in Switzerland.

The history of fondue

Fondue, from the French "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a way for farm families to make the most of their limited resources during the winter months. With just some cheese, stale bread, and wine, the family could gather around the hearth and enjoy a hearty meal. In Alpine farm villages, bread was only baked occasionally, so fondue was a way to make stale bread more palatable. The simple dish of melted cheese and wine soon became a Swiss winter tradition.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium. These early recipes call for Gruyère, a Swiss cheese, so the Swiss are rightfully credited as the originators of the dish. Despite its rural roots, fondue was more frequently enjoyed by people of means. It was not considered a peasant dish, as rich cheeses like Gruyère were a valuable export item that peasants could not afford.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as a Swiss national dish as part of a campaign to increase cheese consumption in Switzerland. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across the country. Fondue became so popular that it is now considered a symbol of Swiss unity and national identity. It is often associated with mountains and winter sports.

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, along with other foods made in chafing dishes. The Swiss Cheese Union's campaign was so successful that today, fondue is considered Switzerland's national dish.

How to make fondue

Fondue is a Swiss delicacy and a symbol of Swiss unity. It is a gooey blend of melted cheese, spices, and wine. Here is a guide on how to make fondue:

Ingredients:

• Three types of shredded cheese: Gruyère, Emmenthaler, and Appenzeller
• Cornstarch or flour
• Clove garlic (halved)
• Dash of kirsch (Swiss liquor)
• Freshly ground black pepper
• Crusty slices of bread (cubed)
• White wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Lemon juice
• Mustard
• Optional: nutmeg, paprika, cayenne, mountain herbs, tomato coulis, potatoes, cornichon, pickled pearl onions, and other vegetables of your choice

Method:

• In a large bowl, mix together the three types of shredded cheese with the cornstarch or flour and set aside.
• Rub the garlic halves on the insides of the pot.
• Pour the wine into the pot and set it over medium-low heat. Heat the wine but do not allow it to boil.
• Stir in the lemon juice, and add the kirsch to the hot wine.
• Gradually add handfuls of the cheese mixture to the wine, stirring constantly until it melts, then add more.
• When all of the cheese has been added and the fondue begins to bubble gently, season it with black pepper and nutmeg.
• Transfer the fondue pot to a tabletop burner so that it stays hot.
• Serve the hot fondue with cubes of crusty bread and your choice of vegetables or other accompaniments.

Tips:

• For quicker melting and a smooth fondue, grate the cheese instead of chopping it.
• Cornstarch helps thicken the fondue and prevents the cheese from clumping.
• If the fondue becomes too thick, add more wine to thin it out.
• A fondue pot is recommended to keep the fondue warm and melted.
• If you lose a piece of bread in the pot, you may be penalised by having to buy a round of drinks, sing a song, or run around in the snow naked!

The best places to eat fondue in Switzerland

Fondue is a Swiss delicacy and a national dish. It is a gooey blend of melted cheese, spices, and wine, eaten by dipping bread and vegetables into the cheese using long-stemmed forks. Fondue is the perfect meal to warm you up after a day of skiing or playing in the snow, and there are plenty of places in Switzerland to enjoy this hearty dish. Here are some of the best places to indulge in fondue:

Chäsalp, Zurich

Chäsalp is a local favourite for fondue and raclette, set in a former stable at a farm above Zürich. This atmospheric restaurant offers an authentic alpine-hut experience with more than 15 fondue options to choose from. Enjoy a glass of wine with your fondue on a chilly day.

Baracca Zermatt, Various Locations

With several locations across Switzerland, Baracca Zermatt offers a true mountain dining experience. The restaurant features fireplaces, candle-lit tables, and a cosy atmosphere. The interior design reflects a winter wonderland, with chic finishing touches. The menu includes cheese fondue and the popular Chinoise variation.

The Fondue Train, Bulle

The Fondue Train offers a unique dining experience, allowing you to indulge in fondue while enjoying the Gruyere countryside. Climb aboard the vintage train and savour an afternoon of indulgence, complete with a traditional dessert to finish your meal.

Swiss Chuchi, Zurich

Swiss Chuchi is a Zürich-based restaurant that attracts both travellers and locals. The chalet-style dining creates a warm and comforting atmosphere. They serve aged cheese fondue in a traditional style. Raclette fans will also enjoy the variety offered here.

Pinte Besson, Lausanne

Pinte Besson, established in 1780, claims to be the oldest pub in Lausanne. This stunningly preserved restaurant offers a charming scene, from its small wooden bar to its stained-glass windows. It's a great place to enjoy a fondue night in a historic setting.

El Paradiso, St. Moritz

El Paradiso is a luxury resort restaurant located at the top of St. Moritz. To reach the restaurant, you take a mountain lift, and once there, you can enjoy your fondue outdoors, taking in the incredible snowy mountain views. It's a bucket-list dining experience.

Restaurant Rosengarten, Bern

Restaurant Rosengarten is situated on a hillside rose garden, offering beautiful views of the capital of Switzerland, Bern, and the river below. Request a seat on the terrace for the best vistas. The fondue and raclette here are highly recommended.

La Buvette des Bains, Geneva

This café-restaurant is part of Geneva's Bains des Paquis, a 1930s-era public swimming baths on the right bank of Lake Geneva. Open all year round, La Buvette des Bains offers hearty fondue in a heated cabin during the winter months.

Le Gruyérien

A little off the beaten track, Le Gruyérien serves rich and velvety fondue in a traditional Swiss chalet-style environment, complete with cow motifs. It's a great choice for a casual night out in a friendly atmosphere.

The best foods to dip in fondue

Fondue is a Swiss delicacy, a blend of melted cheese, wine, and spices. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. Here are some of the best foods to dip into a fondue:

Bread

Bread is a classic choice for dipping into fondue. Crusty, cubed slices of bread are perfect for soaking up the warm, creamy cheese. Popular choices include French baguettes, sourdough, breadsticks, bagels, croutons, or pretzels. Toasting the bread first is recommended so that it doesn't fall apart in the fondue.

Fruits

Fruits, especially apples, pair surprisingly well with cheese fondue. The crunchy, crisp tartness of an apple is a perfect match when paired with melted cheese. Other fruits that go well with fondue include Bosc pears, which have nutmeg and cinnamon undertones that bring out the spices in many fondues.

Vegetables

Vegetables such as broccoli, cauliflower, bell peppers, carrots, and asparagus are excellent choices for adding a bit of freshness and nutrition to the fondue. They can be served raw or lightly steamed for a smoother taste.

Meat

Meat, such as meatballs, sausage, steak, or chicken, is a great way to add protein to the fondue. Meatballs, in particular, are a versatile side dish that goes well with the melted cheese. Sausage, specifically authentic sweet Italian sausage, pairs amazingly well with savory cheese. Steak strips or bites dipped into gooey cheese create a delicious combination. Poached chicken is a blank canvas that can be dressed up with the cheeses and spices of your choice.

Seafood

Seafood, such as shrimp, is also an excellent choice to pair with cheese fondue. Grilled, sauteed, fried, or roasted shrimp adds a unique and fancy touch to the classic dish.

The best drinks to pair with fondue

Fondue is a Swiss delicacy and a national dish. It is a blend of melted cheeses, spices, and wine, served in a communal pot. Fondue is best enjoyed with drinks that complement the rich and savoury flavours of melted cheese. Here are some of the best drinks to pair with fondue:

White Wine

White wine is a classic pairing with fondue. Crisp, dry varieties such as Swiss Chasselas, Chignin, or Roussette from Savoie are excellent choices. Other options include Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. A Chardonnay from France's Jura region, such as the Domaine de Montbourgeau L'Etoile Chardonnay, is also a great choice, as it is slightly funky and has light natural acidity to refresh the palate between bites of fondue.

Red Wine

If you prefer red wine, opt for a light-bodied variety such as a young red Burgundy, Gamay, or Dole. A Pinot Noir (Unoaked) Beaujolais or Cabernet Franc can also work well. However, it is generally recommended to avoid full-bodied, tannic reds with fondue.

Beer

For beer lovers, a Belgian Farmhouse Saison Ale is a perfect choice. Beers in this style, such as Ommegang Hennepin, are bright, lively, and effervescent like Champagne. They are brewed with spices, resulting in a refreshing and warming drink with a slightly tart flavour and a crisp finish.

Spirits

A dry cherry brandy known as Kirsch or Kirschwasser is a traditional spirit to pair with fondue. It is made from fermented, double-distilled sour morello cherries and has a bitter almond flavour. Another option is Poire Williams, a pear brandy that is traditionally passed around after a fondue meal. It is a digestif that helps settle the stomach.

Frequently asked questions