The History Of La Fondue And Its Delicious Meaning

Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables or other foods. The word 'fondue' comes from the French 'fondre', meaning 'to melt'. It was popularised in North America in the 1960s, but its origins lie in 18th-century Switzerland, where it was a way for farm families to make the most of limited resources during the winter months.

Fondue's Swiss origins

Fondue is a Swiss dish, typically consisting of melted cheese and wine served in a communal pot (called a caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping long-stemmed forks with bread and sometimes vegetables or other snacks into the cheese.

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". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

In the 1950s, fondue became popular as an American party food, both for its novelty and its communal nature. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (pieces of meat cooked in hot oil or broth) at his Chalet Suisse restaurant in 1956. In the mid-1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Fondue was popularized in North America in the 1960s when it was introduced to the US at the 1964 World's Fair in New York.

How to make fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is usually served with bread, vegetables, or other snacks that are dipped into the cheese.

Ingredients:

• Good-quality cheese (such as Gruyère, Swiss cheese, Fontina, Gouda, Emmentaler, Comté, Raclette, or Vacherin)
• Dry white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Cornstarch or flour
• Garlic
• Lemon juice (optional)
• Mustard (optional)
• A variety of dippers (such as bread, apples, vegetables, meat, or crackers)

Instructions:

Step 1: Prepare the Cheese

It is important to use good-quality cheese for the best flavour and texture. Grate the cheese to ensure quicker melting and a smoother fondue. Toss the grated cheese with cornstarch or flour to thicken the fondue and prevent clumping.

Step 2: Heat the Wine

Pour the wine into a stove-safe fondue pot or large saucepan and bring it to a simmer over medium-low heat. Rubbing the pot with a cut garlic clove is optional but will add flavour to the fondue.

Step 3: Add the Cheese

Add the cheese to the simmering wine a little at a time, stirring well between each addition. Continue until all the cheese has melted and the mixture is smooth.

Step 4: Season and Serve

Season the fondue with a pinch of mustard and/or lemon juice, if desired. Transfer the fondue to a fondue pot if needed, and serve with an assortment of dippers.

Tips:

• If the fondue becomes too thick, add a little more wine to thin it out.
• If the fondue breaks or becomes grainy, create a cornstarch slurry by mixing cornstarch with water and stir it into the fondue.
• For a non-alcoholic version, replace the wine with chicken broth and lemon juice or vinegar.
• Get creative with your dippers! While bread is traditional, you can also try vegetables, meat, crackers, or even fruit.

Enjoy your homemade fondue!

Fondue variations

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. The term "fondue" has been generalized to other dishes in which food is dipped into a communal pot of hot liquid kept warm in a fondue pot. Here are some variations of fondue:

Cheese Fondue

Mixing a variety of cheeses is best when serving a cheese fondue. Before you start, rub a garlic clove inside the pot for added flavour. Shred all the cheeses that will be used and then melt them. You can add wine to taste and to liquefy the mixture. You can dip bread, vegetables, meats, or other snacks into the cheese fondue.

Oil or Broth Fondue

Also called Bourguignon fondue, oil fondue can use any type of oil (peanut, vegetable, canola, or olive). The oil needs to be heated to 375°F (just below boiling) to cook meats and vegetables. Broth fondue, also known as Chinese fondue, uses beef broth or any other type of broth, and food is cooked directly in the broth, infusing it with flavour. Meats, vegetables, or seafood can be used in both types of fondue, but they need to be cut into small, bite-sized pieces.

Chocolate Fondue

Chocolate fondue is made of melted chocolate, sometimes with cooking cream added to liquefy the mixture. You can dip anything you like into the chocolate fondue, such as strawberries, melon, pineapple, bananas, kiwi, or cake. To prevent the chocolate from hardening, keep it at a very low temperature or use a candle to keep it warm.

Other Variations

There are numerous other variations of fondue, including:

• Fondue Bourguignonne: Pieces of meat are cooked in hot oil or broth.
• Fondue au Chocolat: Pieces of fruit or pastry are dipped into a melted chocolate mixture.
• Fribourgeoise: Vacherin Fribourgeois cheese is melted in a few tablespoons of water over low heat, and potatoes are often dipped into it instead of bread.
• Moitié-moitié or Half and Half: Also called Fondue Suisse, it is made with Gruyère and Vacherin Fribourgeois cheeses.
• Neuchâteloise: A combination of Gruyère and Emmental cheeses (sometimes referred to as the original or traditional fondue).

Fondue traditions and customs

Fondue is a Swiss dish that originated in the 18th century as a means for farm families to make the most of their limited resources during the winter months. It is traditionally considered a winter meal and a one-pot meal of comfort food to be enjoyed family-style. Fondue is generally consumed by tourists during the summer months.

Fondue is traditionally made and served in an earthenware pot known as a caquelon. This wide, shallow pot is preferred because it heats evenly and retains heat so the meal can be enjoyed for a longer period. Diners skewer cubed chunks of bread, swirl them in the bubbling cheese, and soak up some of the cheese before eating. Losing your bread in the pot is considered bad form, and the Swiss will jokingly assign a penalty, such as washing the dishes.

At the end of the meal, a dark crust called the religieuse forms at the bottom of the pot. This crust is considered a delicacy and is chipped away from the pan and served. Fondue is enjoyed in homes and restaurants throughout Switzerland, though it is most common in traditional or rural areas in both French and German-speaking regions. It is rarely served in elegant restaurants, as the aroma can be overpowering.

There is no standard recipe for fondue, nor is there a single type of cheese that is universally favoured. Popular blends include Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half", and Gruyère mixed with an aromatic Appenzeller in eastern Switzerland. In Valais, a blend of Gruyère and Raclette is often enjoyed, while in canton Bern, Emmentaler is the cheese of choice.

Although cheese fondue is the most traditional, other types of fondue include fondue bourguignonne, which features hot oil instead of cheese and chunks of meat in place of bread, and chocolate fondue, which consists of a pot of melted chocolate with pieces of fruit, pastry, or other foods dipped into it.

The meaning of 'la fondue'

La 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 by a candle or spirit lamp. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The word "fondue" is derived from the French verb "fondre", meaning "to melt", and was first recorded in the 18th century. Fondue 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 different regions in Switzerland, as well as France and alpine Italy, use a variety of other cheeses.

The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, which called for the use of Gruyère cheese. In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as the Swiss national dish to increase cheese consumption in Switzerland. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now considered a symbol of Swiss unity and is often associated with mountains and winter sports.

In addition to the traditional cheese fondue, there are several variations of the dish, including chocolate fondue and fondue bourguignonne. Chocolate fondue consists of a pot of melted chocolate into which pieces of fruit, pastry, or other treats are dipped. Fondue bourguignonne features hot oil instead of cheese, and chunks of meat are skewered and immersed in the oil, then served with an assortment of dipping sauces.

The trick to making fondue is to ensure that the cheese melts smoothly without separating, which is achieved by incorporating a starch such as cornstarch as an emulsifier. Traditionally, fondue is made in a ceramic pot on the stovetop and then moved to the table, where it is kept warm by a small candle or similar heat source underneath.

Frequently asked questions