Cheese And Chocolate: The Swiss Fondue Experience

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 ('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 in the 1930s and gained popularity in North America in the 1960s. Since then, the term fondue has been generalized to other dishes involving a communal pot of liquid, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue is a Swiss dish

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 name "fondue" comes from the French verb "fondre", meaning "to melt". The word is the feminine passive past participle of the verb and so means "melted".

Traditionally, fondue is made with a blend of Swiss cheeses, mainly Emmental and Gruyère, although other varieties such as Vacherin, Appenzeller, and Sbrinz are also used. The cheese is grated and melted with wine, and sometimes seasoned with garlic, kirsch, and spices. It is served in a communal pot called a "caquelon" or "fondue pot" and eaten by dipping bread, vegetables, or other snacks using long-stemmed forks.

Over time, the term "fondue" has been generalised to other dishes with a similar style of communal eating. These include chocolate fondue, where fruit or pastry is dipped into melted chocolate, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. However, the traditional Swiss cheese fondue remains the most iconic and beloved version of the dish.

Fondue is a symbol of Swiss unity and is often associated with mountains and winter sports. It is a fun and social dish, perfect for sharing with friends and family. It has become a popular dish worldwide, especially in North America and Europe, but its origins remain firmly rooted in Switzerland.

It is made with melted cheese and wine

Fondue is a Swiss dish that consists of melted cheese and wine. It is served in a communal pot (called a "caquelon" or "fondue pot") over a portable stove heated by a candle or spirit lamp. People dip bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The earliest known recipe for modern cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, with bread dipped in it. The name "fondue" comes from the French verb "fondre," meaning "to melt."

When making fondue, it is important to use good-quality, creamy, and buttery cheese that melts smoothly, such as Gruyère, Swiss cheese, Gouda, Fontina, or Emmental. The cheese should be grated rather than chopped to ensure quicker melting and a smooth fondue. Cornstarch or flour is added to thicken the mixture and prevent clumping.

For the liquid component, dry white wine is typically used, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine adds acidity to the fondue, helping to keep the cheese mixture smooth and giving it an even texture. A small amount of brandy or cognac can also be added for extra flavour.

To prepare the fondue, the wine is brought to a simmer in the fondue pot, and then the cornstarch and cheese are added gradually, with constant stirring, until the mixture is smooth and creamy. It is important not to add all the cheese at once, as this can make the fondue lumpy. The fondue should be served warm, not hot, to prevent burning.

A unique feature of fondue is the formation of a thin crust of toasted cheese at the bottom of the pot, called "la religieuse" in French. This crust is scraped off and shared among the diners at the end of the meal.

It is served in a communal pot

Fondue is a Swiss dish that is typically served in a communal pot, or "caquelon", over a portable stove called a "réchaud". The stove is heated by a candle or spirit lamp, keeping the fondue warm and melted. The tradition of eating from a communal pot makes fondue a social and interactive dining experience.

The word "fondue" is derived from the French verb "fondre", meaning "to melt". It is an apt name for a dish that consists of melted cheese and wine, with bread, vegetables, or other snacks dipped into the cheese using long-stemmed forks. The earliest known recipe for modern cheese fondue dates back to a 1699 book published in Zurich, Switzerland, under the name "Käss mit Wein zu kochen", which translates to "to cook cheese with wine".

In the traditional Swiss version, the caquelon is rubbed with a cut garlic clove, and white wine is added and heated with cornstarch. Grated cheese is then added and gently stirred until melted. Sometimes, kirsch, a cherry brandy, is also included in the mixture. The cornstarch or other starches are important as they stabilise and thicken the fondue, ensuring a smooth and creamy texture.

The communal pot is an essential part of the fondue experience, encouraging interaction and sharing among diners. It is customary for everyone to dip their bread, vegetables, or other accompaniments into the same pot of melted cheese, creating a sense of camaraderie and conviviality. This social aspect of fondue dining has contributed to its popularity, making it a favourite for gatherings and celebrations.

In addition to the traditional cheese fondue, there are now many variations of fondue that have emerged over the years. These include chocolate fondue, or "fondue au chocolat", where pieces of fruit, pastry, or other treats are dipped into a melted chocolate mixture. There is also "fondue bourguignonne", where pieces of meat are cooked in hot oil or broth. The extension of the "fondue" name to these other dishes served in a communal hot pot dates back to 1950s New York, further emphasising the social and communal nature of this style of dining.

It is eaten by dipping bread, vegetables, or meat

Fondue is a Swiss dish typically consisting of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or meat into the cheese using long-stemmed forks. It is believed to have originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. The traditional cheeses used in fondue are Swiss cheeses, mainly Emmental and Gruyère, although other varieties such as Vacherin, Appenzeller, and Sbrinz are also used.

When eating fondue, it is important to follow proper etiquette. Firstly, it is considered rude to double-dip, so make sure your bread, vegetables, or meat is securely on your fork before dipping. Secondly, fondue should be stirred in a clockwise direction or in a figure-eight pattern to keep the cheese homogenized until you reach the bottom of the pot. Thirdly, it is considered good manners to twirl the cheese around your food before bringing it to your mouth, as this helps to keep your plate and table clean.

In addition to cheese fondue, there are also other types of fondue, such as fondue bourguignonne, where pieces of meat are cooked in hot oil or broth, and chocolate fondue, where fruit, pastry, or other treats are dipped in melted chocolate. When eating fondue bourguignonne, the meat is skewered on a long fork and immersed in the hot oil, where it cooks. It is then served with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce. For chocolate fondue, popular dippers include pretzels, marshmallows, strawberries, bananas, and apples, among others.

Whether you're enjoying a traditional cheese fondue or experimenting with different types of fondue, it's important to remember that fondue is meant to be a social and enjoyable experience. So, gather your friends, family, or loved ones, and don't be afraid to dip, swirl, and indulge in this delicious and interactive meal!

It has many variations, including chocolate fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. However, the term "fondue" has expanded to include other dishes where food is dipped into a communal pot of liquid. This includes chocolate fondue, where pieces of fruit, cake, or pastry are dipped into a melted chocolate mixture.

Chocolate fondue is a popular dessert that can be made in a variety of ways, with different types of chocolate and dippers. The type of chocolate used can vary depending on personal preference, with options including milk chocolate, semi-sweet or dark chocolate, and white chocolate. The chocolate is melted in a saucepan or fondue pot, and additional ingredients such as cream, milk, or butter may be added to adjust the consistency and flavour. Vanilla extract is also commonly added to enhance the flavour.

The possibilities for dippers in chocolate fondue are endless. Popular options include pretzels, marshmallows, vanilla wafers, Oreos, strawberries, bananas, apples, rice crispy treats, and cubes of cake. Some unique choices are potato chips, dried fruit, candy, and even cinnamon bears.

Chocolate fondue is a versatile and indulgent treat that can be customised to one's taste preferences and is perfect for entertaining guests or enjoying as a special dessert. It is a fun and interactive way to enjoy chocolate and experiment with different flavour combinations.

Frequently asked questions