Fondue's Ethnic Origins: A Swiss Dish's History

Fondue is a Swiss dish, typically consisting of melted cheese and wine served in a communal pot. The word fondue comes from the French verb fondre, meaning to melt. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and was popularized in North America in the 1960s. Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months, so the traditional cheeses for making it are Swiss cheeses, mainly Emmental and Gruyère.

The origins of fondue

Fondue, from the French verb "fondre", meaning "to melt", originated in Switzerland in the 18th century. It was a way for farm families to stretch their limited resources during the winter months. By melting leftover cheese and dipping stale bread into it, they could soften the bread and make it more palatable.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for the use of Gruyère, a Swiss cheese. However, 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 instructs readers to grate or cut up cheese, melt it with wine, and dip bread into it.

In the late 19th century, the name "cheese fondue" referred to a dish composed of eggs and cheese, as in Vincent La Chapelle's 1735 recipe "Fonduë de Fromage, aux Truffes Fraiches", which was similar to scrambled eggs with 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 and was presented as a Swiss national dish.

Fondue was popularized as a Swiss national dish in the 1930s by the Swiss Cheese Union (Schweizerische Käseunion) as a way to increase cheese consumption. After World War II, the Swiss Cheese Union continued its campaign, promoting fondue as a symbol of Swiss unity and national identity. Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant.

Today, fondue is considered a winter meal in Switzerland, enjoyed by locals as a comforting one-pot meal. It is traditionally made and served in an earthenware pot called a "caquelon", which heats evenly and retains heat so the meal can be enjoyed for longer. Diners skewer cubes of bread, swirl them in the bubbling cheese, and soak up the cheese without letting the bread disintegrate.

While there is no standard recipe, fondue typically consists of Swiss cheeses like Gruyère and Vacherin Fribougeois, blended with wine and seasonings. It is served communally and enjoyed by dipping chunks of bread into the melted cheese using long forks. The crusty slab of cheese that forms at the bottom of the pot during the meal is called "le religieuse" and is considered a delicacy.

How to make fondue

Fondue is a Swiss dish, typically consisting of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, meat or other snacks into the cheese using long-stemmed forks.

To make a classic cheese fondue, you will need the following ingredients:

• Dry white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Cornstarch or flour
• Gruyère cheese
• Swiss cheese, or another variety such as Gouda, Fontina or Emmental
• Nutmeg
• Salt
• Garlic
• Lemon juice (optional)

You will also need a fondue pot or a large heavy saucepan, and long-stemmed forks for serving.

• Rub the inside of the fondue pot or saucepan with a cut clove of garlic.
• Add the wine to the pot and bring to a simmer.
• In a separate bowl, mix the cornstarch or flour with a small amount of wine to create a slurry.
• Add the cornstarch slurry to the simmering wine and stir until well combined.
• Add the grated cheese to the pot a little at a time, stirring well after each addition to ensure a smooth fondue.
• Once all the cheese has melted, add a splash of lemon juice (if using) and season with nutmeg and salt to taste.
• Transfer the fondue to a fondue pot, if necessary, and serve with an assortment of dippers such as bread, meat, potatoes, sliced fruit (e.g. apples), vegetables (e.g. cauliflower, broccoli, sliced bell peppers), crackers, chips or pretzels

Note that it is important to add the cheese slowly and stir constantly to ensure that the fondue is smooth and creamy. The cornstarch or flour helps to thicken the fondue and prevent the cheese from clumping. If the fondue becomes too thick, you can add a little more wine to thin it out.

Fondue is a fun and communal dish, perfect for a party or special occasion. It is also very versatile, and you can experiment with different types of cheese and dippers to find your favourite combinations.

The different types of fondue

Fondue is a Swiss dish that typically consists of a blend of melted cheeses combined with wine, cognac or brandy, served in a communal pot and eaten by dipping bread, vegetables or other foods. However, there are several other types of fondue that do not contain cheese. Here is a list of some of the different types of fondue:

Cheese Fondue

The traditional Swiss fondue consists of a blend of cheeses, wine, and seasoning. The most common types of cheese used are Swiss cheeses, mainly Emmental and Gruyère, but other varieties include Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort and Reblochon in France; and Fontina in Italy. The traditional seasoning is a type of cherry brandy called Kirsch, though other types of brandy or cognac can be used.

Fondue Bourguignonne

This variation features hot oil instead of cheese, and chunks of meat in place of the bread. The meat is skewered on a long fork and immersed in the hot oil, where it cooks. It is typically served with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce.

Chocolate Fondue

Chocolate fondue, or fondue au chocolat, is another popular variation. It consists of a pot of melted chocolate, into which pieces of fruit, pastry, or other foods are dipped. Popular dippers include pretzels, marshmallows, vanilla wafers, strawberries, bananas, apples, rice crispy treats, and even cubes of cake.

Butterscotch Fondue

Butterscotch fondue is made with brown sugar and is similar to caramel fondue. It is typically served with fruits, marshmallows, pretzels, and other sweet treats.

Crab Fondue

A hot and creamy crab fondue is great for cold days and gatherings. A little smokiness can be added with diced bacon, and the dip can be loosened with a splash of white wine or sherry.

Pesto Fondue

Pesto fondue combines the cheesy-herby goodness of pesto with melted cheese. It can be made healthier by using low-fat cheese.

French Onion Fondue

French onion fondue is a richer, thicker, and creamier version of French onion soup. It can be dipped with a variety of foods.

The best cheeses for fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture.

The classic Swiss fondue recipe calls for a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and Appenzeller. Gruyère is one of Switzerland's most famous cheeses, known for its nutty flavour. Other good choices for fondue include Gouda, Fontina, Emmental, Vacherin, and young Gouda. For a more unique flavour profile, you could also experiment with combinations like cheddar and blue cheese, or manchego and Monterey jack.

When preparing the cheese for fondue, it is important to grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. Additionally, coating the shredded cheese with cornstarch or flour will help to thicken the fondue and prevent the cheese from clumping.

For those who want to create a classic Swiss cheese fondue, a mix of Gruyère, Swiss cheese, and Appenzeller is the way to go. However, feel free to experiment with different combinations of cheeses to find your favourite fondue flavour!

Fondue traditions and customs

Fondue is considered a Swiss national dish, and it is a popular tradition to consume it during the winter months. It is a communal meal, with diners dipping chunks of bread into a communal pot of melted cheese using long-stemmed forks. The pot, known as a caquelon, is placed over a portable stove called a réchaud, heated by a candle or spirit lamp.

Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. It is believed to have first been created by peasants in the Swiss canton of Valais, a French-speaking region known for its wine, cheese, and mountains. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for the use of Gruyère cheese, a Swiss favourite.

The Swiss Cheese Union (Schweizerische Käseunion) played a significant role in popularising fondue as Switzerland's national dish in the 1930s as part of a campaign to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue continued to gain popularity in Switzerland after World War II, and it became a symbol of Swiss unity and national identity.

In addition to the traditional cheese fondue, there are several variations of the dish, including:

• Fondue bourguignonne: This variation features hot oil instead of cheese, and chunks of meat are cooked and served with dipping sauces.
• Fondue Chinoise: This variation was inspired by a similar dish from China, featuring raw strips of veal, beef, and pork cooked in a broth and served with dipping sauces.
• Chocolate fondue: This sweet variation features a pot of melted chocolate, into which fruits, pastries, or other treats are dipped.

There are several traditions and customs associated with fondue in Switzerland. It is considered a winter meal, typically enjoyed by families or groups of friends. Losing a piece of bread in the cheese is considered bad form and is often met with playful penalties, such as buying a round of drinks or kissing everyone at the table. The crust that forms at the bottom of the pot, called la religieuse or the religieuse, is considered a delicacy and is scraped off and shared at the end of the meal. Fondue is typically paired with white wine or tea to prevent indigestion.

Frequently asked questions