The Melty History Of Fondue: A Swiss Invention

Fondue is a Swiss dish 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. However, the origins of fondue are disputed, with some claiming that it first appeared in Homer's Iliad, dating back to between 800 and 725 BC, where it was described as a mixture of goat's cheese, wine, and flour. In the 18th and 19th centuries, recipes for fondue or fondue-like dishes appeared in several cookbooks, including Vincent La Chapelle's Cuisinier moderne in 1735 and a Swiss cookbook, Kochbuch der Anna Margaretha Gessner, in the late 17th century. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s.

The origins of fondue

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks. The term "fondue" comes from the French verb "fondre", meaning "to melt".

In Switzerland, the oldest surviving fondue recipe is found in a 1699 book from Zurich, titled "Käss mit Wein zu kochen" ('Let's cook cheese with wine'). This recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, until the late 19th century, the name "cheese fondue" referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under the name "fondue", with cheese and wine but no eggs, was published in 1875.

Fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way to increase cheese consumption. It was also popularised in North America in the 1960s, particularly after being featured at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

Today, fondue is a symbol of Swiss unity and is often associated with mountains and winter sports. It is a popular dish for social gatherings and is enjoyed by people all over the world.

Switzerland's national dish

Fondue, Switzerland's national dish, is a delicious concoction 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 earliest known recipe for modern fondue, consisting of cheese and wine, comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine".

Fondue was promoted as Switzerland's national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, as a way to increase cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue became popular in North America in the 1960s, when it was introduced at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

The Swiss take their fondue very seriously, and there is a certain ritual to eating it. Fondue is a communal dish, so it is important to be ready to share. The traditional Swiss cheese fondue includes one or more varieties of cheese, such as Emmentaler, Vacherin, and Gruyère, often combined. To prepare a proper Swiss cheese fondue, you start by adding a bit of white wine to a heavy casserole, called a caquelon, that has been rubbed with garlic. The special mix of grated cheese is then added to the hot wine along with a little cornstarch and a flavouring of nutmeg or kirsch, and some local spices. It is heated on a low fire until the magical yellow gooey dipping potion appears. Then you take your bread, dip it, and savour it!

There are many variations of fondue, such as using beer instead of wine, or different types of cheese. In Fribourg, for example, potatoes are often dipped into the fondue instead of bread. This is the only cheese fondue that does not use wine; instead, the cheese is melted in a few tablespoons of water over low heat.

Fondue is not just a dish, it is a symbol of Swiss unity and a culinary experience that has evolved over time. Its simplicity and irresistible taste have ensured its popularity, not just in Switzerland but around the world.

Fondue's key ingredients

Fondue is a Swiss dish that traditionally consists of cheese and wine, served in a communal pot. The cheese is melted and kept warm over a portable stove, heated by a candle or spirit lamp. Diners then dip bread, vegetables or other snacks into the cheese using long-stemmed forks.

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". The recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped into it.

The key ingredients in a traditional cheese fondue are:

• Cheese: The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. Traditional Swiss cheeses used include Gruyère, Emmental, Vacherin, Appenzeller, and Sbrinz. Other good options are Fontina, Gouda, Comté, Beaufort, Reblochon, and Raclette.
• Wine: A dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is typically used. The wine helps to keep the cheese mixture smooth and gives it an even texture.
• Cornstarch or Flour: Cornstarch or flour is used to thicken the fondue and prevent the cheese from clumping. Cornstarch is often preferred as it leaves less of an aftertaste and makes the dish gluten-free.
• Lemon Juice: Lemon juice is added to stabilise the emulsion of melted cheese and wine, while also providing a bright flavour to balance the richness of the dish.
• Kirsch or Brandy: Kirsch, a cherry brandy, is often added to the fondue for a boozy touch. Other types of brandy or cognac can also be used.
• Garlic: It is traditional to rub the cooking pot with a cut clove of garlic, adding a subtle garlic flavour to the fondue.

How to make fondue

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. Here is a step-by-step guide on how to make fondue:

Ingredients:

• Cheese: Gruyère, Swiss, Gouda, Fontina, Emmental, or a mix of these.
• Wine: Dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• Cornstarch or flour: To thicken the fondue and prevent the cheese from clumping.
• Garlic: One clove, to rub the inside of the pot for flavour.
• Other seasonings: Nutmeg, salt, pepper, Dijon mustard, and/or lemon juice.
• Dippers: Bread, meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, cauliflower, bell peppers), crackers, chips, or pretzels.

Instructions:

• Grate the cheese. Grating the cheese will help it melt faster and more evenly, resulting in a smoother fondue.
• Toss the cheese with cornstarch or flour. This will help thicken the fondue and prevent the cheese from clumping.
• Rub the inside of the fondue pot with a garlic clove. This will infuse the fondue with a subtle garlicky flavour.
• Bring the wine to a simmer in the fondue pot.
• Mix in the cornstarch or flour, followed by the cheeses.
• Season with nutmeg, salt, pepper, Dijon mustard, and/or lemon juice to taste.
• If the fondue becomes too thick, add more wine to adjust the texture.
• Serve with an assortment of dippers and enjoy!

Tips:

• For a more intense garlic flavour, mince the garlic clove and add it to the simmering wine.
• If using flour, mix it with the wine before adding the cheese.
• Add the cheese slowly, a small handful at a time, stirring constantly to ensure a smooth fondue.
• Keep the fondue warm by placing the pot over a small candle or similar heat source.
• If making the fondue in advance, reheat it gently over a double boiler, adding more wine as needed to adjust the consistency.

Fondue's global popularity

Fondue, a Swiss dish, is a melting pot of flavours and aromas, consisting of cheese and wine, served in a communal pot. The word 'fondue' is derived from the French verb 'fondre', meaning 'to melt'. Fondue was first mentioned in French in 1735 in Vincent La Chapelle's Cuisinier moderne, and in English in 1878. Fondue originated in 18th-century Switzerland as a way for farm families to make use of their limited resources during the winter months. It is a hearty dish, well-suited to the mountainous Alpine climate of Switzerland, where dairy products were abundant.

The Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as a Swiss national dish in the 1930s as a way to increase cheese consumption. After World War II, the Swiss Cheese Union continued its marketing campaign, promoting fondue as a symbol of Swiss unity and national identity. Fondue was also included in Swiss military cookbooks.

Fondue was introduced to the United States, the world's largest cheese market, in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. It quickly gained popularity in the US during the 1960s and 1970s, along with other foods prepared in chafing dishes. Fondue's popularity in the US led to the creation of new variations, such as chocolate fondue and fondue bourguignonne, which features hot oil and meat instead of cheese and bread.

Today, fondue is enjoyed worldwide, with different regions using a variety of cheeses and ingredients. Fondue has become a symbol of Swiss culture and unity, often associated with mountains and winter sports. It remains a popular dish in Switzerland, especially during the winter months, and can be found in homes and restaurants throughout the country.

Frequently asked questions