Fondue's Country Of Origin: Switzerland's Culinary Legacy

Fondue is a Swiss dish consisting 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. 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. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. It has since become a symbol of Swiss unity and is often associated with mountains and winter sports.

Switzerland's national dish

Fondue is a Swiss dish typically 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, 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 Zürich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

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

The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

There are several regional varieties of Swiss-style fondue, but the basic ingredients are the same: Gruyere cheese, often mixed with other types of Swiss cheese like Emmental, Sbrinz, Appenzeller or Fribourg vacherin, is melted in a caquelon until fully melted, often together with a bit of cornstarch or flour so that the cheese emulsifies better and has a smoother texture without any clumps. Swiss-style fondue is traditionally flavoured with garlic, white wine, and kirsch (Swiss cherry brandy), but other seasonings like herbs, peppers, chillies, and, more rarely, mushrooms and crushed tomato are also common.

One popular variety is an equal blend of Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half." In eastern Switzerland, it’s common to find Gruyère mixed with an aromatic Appenzeller. In Valais, a blend of Gruyère and Raclette is typical, while in canton Bern, Emmentaler is the most common variety.

The Swiss Cheese Union

However, the Swiss Cheese Union's power and influence also led to concerns and controversies. They were accused of limiting innovation and restricting the types of cheeses that could be produced in Switzerland. A cheesemaker named Sepp Barmettler, dubbed the "cheese rebel," fought against these restrictions and sought to add the Parmesan-like Sbrinz cheese to the list of allowed varieties. Despite his efforts, his request was denied, and he was forced to sell his cheeses quietly to small vendors to avoid the attention of the cartel.

In the 1960s and 1970s, concerns grew about the vast sums of taxpayer money being pumped into the dairy industry and allegations of corruption within the Swiss Cheese Union. By the late 1990s, the union was disbanded, and competition was reintroduced among cheese makers. Despite the controversies, the Swiss Cheese Union's legacy includes the popularisation of fondue as a Swiss national dish and its enduring association with Swiss culture and hospitality.

Fondue bourguignonne

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 Swiss Cheese Union declared it Switzerland's national dish in 1930.

Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid. One such variation is Fondue Bourguignonne, which features hot oil instead of cheese, and chunks of meat in place of the bread. The name Fondue Bourguignonne comes from the imported French beef from Burgundy that was the most widely used.

To make Fondue Bourguignonne, heat 4 cups of vegetable oil, or a mix of vegetable and olive oils, in a fondue pot or saucepan to 375 degrees Fahrenheit. Cut 8 ounces each of beef tenderloin and chicken breast into small cubes or strips and toss with olive oil, salt, and pepper. Combine 3/4 cup ground pork with 1/2 teaspoon minced garlic, 1 teaspoon minced shallots, 1 egg yolk, and 1 teaspoon mustard to form tiny meatballs. Decoratively arrange the meats, meatballs, and 4 small cooked red-skinned potatoes on a platter or individual plates. Place the fondue pot of oil in the center of the table over a small candle or burner, adjusting the flame so that the oil bubbles but does not sputter when meat is added. Spear a piece of meat, meatball, or potato with a long fork, place it in the pot, and cook for 20-30 seconds until crispy. Remove the food from the fork before eating, as the fork will be very hot. Serve with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce.

Fondue au chocolat

Fondue is a Swiss dish, typically consisting of melted cheese and wine, served in a communal pot. The term "fondue" has been generalised to other dishes, such as chocolate fondue, or "fondue au chocolat", where pieces of fruit or pastry are dipped into a melted chocolate mixture.

Ingredients:

• 300g of dark chocolate
• 7 tablespoons of crème fraiche
• 1 teaspoon of orange peel
• 3 tablespoons of rum
• The juice of one lemon
• 800g of fruit (pineapple, bananas, oranges, pears, apples, etc.)

Method:

• Pour the lemon juice onto the fruit, which has been cut into cubes.
• Break the chocolate into pieces, then cook with the butter and the crème fraiche in the fondue pot over a low flame, stirring with a wooden spoon until it becomes homogeneous.
• Add the cinnamon, orange peel and rum.
• Place the heating plate in the centre of the table and select the Chocolate Fondue function.
• Set the pot on the heating plate and serve with garnishes of your choice.

If the fondue is too thick, add some more cream.

Another recipe for Fondue au chocolat uses 1 1/4 cups (310 ml) of 35% cream and 1 lb (450 g) of milk or dark chocolate, coarsely chopped (or a mixture of both). This recipe is made by bringing the cream to a boil in the fondue pot on the stovetop, then removing from the heat and adding the chocolate. Let the mixture sit for 2 minutes without stirring, then gently mix with a whisk until smooth.

Fondue etiquette

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. As a communal dish, it comes with certain rules of consumption that must be observed to avoid alienating your fellow diners. Here are some tips for fondue etiquette:

Number of Diners

Plan to have between two and four people sharing a pot. Any more than that and the cheese will get over-stirred, and the pot will be crowded with too many forks.

Dipping Technique

It is considered good etiquette to scrape the very bottom of the pot, either in a slow zigzag motion or in a figure of eight. This ensures that everyone stirs the cheese, releasing its full flavour. Allow any excess to fall from the bread, which also cools it a little before eating. Twirl your fork three times while holding it above the fondue pot to avoid dripping.

Double Dipping

Double dipping is a big no-no, both for hygiene reasons and to avoid cross-contamination. A study published in The British Medical Journal found that double-dipped foods transfer between 50 and 100 bacteria with every contaminated bite.

Eating from the Fondue Fork

You should not eat directly from the fondue fork. Instead, slide the food onto your plate and use a regular fork to eat it. The only exception to this rule is if you are eating chocolate fondue with your lover and you don't mind swapping spit!

Drinks

In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. The traditional option for wine is Chasselas, a type of Swiss white wine with low alcohol and acidity that complements the rich dish well. However, a study in The British Medical Journal showed that consuming alcoholic beverages with melted cheese may slow digestion, so if you want to avoid indigestion, it's best to stick to black tea.

Forfeit

If you drop a piece of food into the fondue pot, you may have to pay a forfeit, such as buying everyone a round of drinks or kissing the person to your left!

Frequently asked questions