A Warm, Cheesy Delight: Exploring The Fondue Meal

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. The word fondue comes from the French word fondre, which means to melt. Fondue originated in 18th-century Switzerland as a way for farm families to stretch their limited resources during the winter months. It became popular in North America in the 1960s and is often associated with social gatherings, comfort food, and winter sports. Fondue can be served as a main course or an appetiser and is usually accompanied by beverages such as white wine, tea, or spirits to aid digestion.

Fondue history

Fondue, from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a resourceful way for farm families to make use of hardened cheese and stale bread during the winter months. The dish typically consists of melted cheese and wine, served in a communal pot (called a "caquelon" or "fondue pot") over a portable stove, heated by a candle or spirit lamp. Diners then dip in cubes of bread, vegetables, or other snacks, using long-stemmed forks.

The earliest known recipe for the modern form of cheese fondue, "Käss mit Wein zu kochen" ("to cook cheese with wine"), comes from a 1699 book published in Zurich. However, the name "cheese fondue" originally 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 more akin to scrambled eggs with 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 presented as a Swiss national dish.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as the Swiss national dish as part of a campaign 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 organisers across Switzerland. Fondue became a symbol of Swiss unity and national identity.

Fondue was introduced to the United States in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. It became popular in the US in the 1960s and 1970s, along with other foods made in chafing dishes. The term "fondue" also began to be used more generally to refer to other dishes in which food is dipped into a communal pot of liquid, such as chocolate fondue and fondue bourguignonne (meat cooked in hot oil).

Today, fondue is enjoyed in homes and restaurants throughout Switzerland, particularly in traditional or rural areas in both French and German-speaking regions. There is no standard recipe, and various regions have their own unique blends of cheese and other ingredients. Fondue is typically considered a winter meal and is often accompanied by white wine, tea, or a glass of kirsch.

Fondue traditions and customs

Fondue is considered a winter meal in Switzerland, traditionally eaten communally and perfect for social gatherings. Fondue is generally served in an earthenware pot known as a caquelon, which is wide and shallow to allow for even heating and heat retention. Diners use long-stemmed forks to skewer bite-sized pieces of bread, vegetables, or meat and swirl them in the pot to coat them in cheese or chocolate. It is considered bad form to let the bread disintegrate in the cheese, and this may even result in a playful penalty, such as washing the dishes or running around in the snow naked!

The crust that forms at the bottom of the caquelon is called la religieuse and is considered a delicacy. It is lifted out and chipped away at the end of the meal. While there is no standard recipe for fondue, it typically consists of a blend of cheeses, wine, and seasoning. One popular variety is moitié-moitié, or half-and-half, which is a blend of Gruyère and Vacherin Fribourgeois.

In addition to the traditional cheese fondue, there are also chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue is typically served with a variety of dippers, including bread, cured meats, vegetables, and fruit. Accompanying beverages include white wine, black tea, and spirits such as kirsch, which are said to aid digestion.

Fondue has become a symbol of Swiss unity and is often associated with mountains and winter sports. It is considered a comforting and indulgent meal, perfect for cosy gatherings with friends and family.

How to host a fondue party

Hosting a fondue party is a fun and interactive way to bring people together over delicious food and good company. Here is a step-by-step guide on how to host a memorable fondue party:

Choose Your Fondue Type:

Decide on the type of fondue you want to serve. The most popular option is cheese fondue, but there are also other varieties such as chocolate fondue and fondue bourguignonne (meat cooked in hot oil or broth). You can even get creative and offer multiple types of fondue to cater to different tastes.

Plan Your Guest List:

Consider the number of guests you plan to invite. Fondue is best enjoyed in a small group setting, as it encourages interaction and sharing. A large group may require multiple fondue pots to ensure everyone has access to the delicious treats.

Prepare Your Ingredients:

Select a variety of high-quality ingredients to dip into the fondue. For cheese fondue, traditional options include bread, vegetables, and cured meats. If you're serving fondue bourguignonne, offer a selection of meats such as steak, chicken, and seafood. Don't forget to include some side dishes and sauces to complement the fondue.

Set Up Your Fondue Station:

Create a inviting and functional fondue station. Use large platters or boards to display the various dippers. If using a cordless fondue pot, place it in the centre of the table so that all guests can easily access the melted goodness. If your pot has a cord, consider setting up a buffet-style station to keep the cheese hot and easily accessible.

Instruct Your Guests:

As a host, guide your guests on the proper fondue etiquette. Remind them to use the long fondue forks for dipping and then place the food on their small plates before eating with regular forks. Emphasize the importance of avoiding double-dipping and eating directly from the fondue fork to ensure a hygienic dining experience.

Encourage Interaction:

Fondue is all about socialising and enjoying each other's company. Encourage your guests to interact and take part in the fondue experience. You can even include some fondue traditions, such as assigning fun penalties for guests who lose their bread in the cheese (like washing the dishes or singing a song).

Temperature Control:

Keep an eye on the temperature of your fondue. For cheese fondue, maintain a temperature that keeps the mixture smooth and liquid without burning it. For fondue bourguignonne, ensure the oil is hot enough to cook the ingredients without being too cool, which will result in longer cooking times.

Separate Plates for Raw and Cooked Foods:

Always use separate plates and utensils for raw and cooked foods to prevent cross-contamination. This is especially important if you're serving raw meats. Provide different utensils for cooking and eating to ensure a safe dining experience.

Experiment with Sauces:

Offer a variety of sauces to complement the fondue. Be creative and experiment with different combinations to enhance the flavours of the dipped items. Spicy Thai ginger sauce, creamy horseradish sauce, and honey butter are just a few examples of sauces that can elevate your fondue party.

Safety First:

Always prioritise safety when working with hot oil or heated pots. Ensure your fondue pot is stable and kept out of the reach of children to prevent accidents.

By following these steps, you'll be well on your way to hosting a fondue party that your guests will fondly remember!

Fondue dippers

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, meat, or other snacks into the cheese using long-stemmed forks. Here are some ideas for fondue dippers:

Bread

Bread is one of the most popular things to dip in fondue, as it soaks up the cheesy goodness. You can use any type of bread you like, such as sourdough, French bread, rye bread, pumpernickel bread, brioche, whole wheat bread, olive bread, focaccia bread, ciabatta bread, naan, or challah. Toasting your bread before dipping will help it hold up after it becomes moist. Sweet bread with nuts and dried fruits can also pair well with cheese fondue. For a special treat, you could even make your own homemade pretzels!

Vegetables

When it comes to vegetables, the options are endless. You can dip raw, roasted, pickled, or steamed veggies. Some popular choices include asparagus, zucchini, artichoke hearts, mini sweet peppers, carrots, Brussels sprouts, cauliflower, tomatoes, broccoli, mushrooms, green beans, baby potatoes, fingerling potatoes, French fries, tater tots, pearl onions, red onion, sweet onions, and squash. If you're looking for something a little different, jicama sticks with sweetener and Splenda can be a unique and tasty option.

Meat

If you want to add some protein to your fondue, there are plenty of meat options to choose from. Fully cook your meat before dipping it into the cheese. Some ideas include marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, ham, salami, chorizo, pepperoni, or soppressata. You can also coat your meats in different flavours, such as teriyaki, garlic-pepper, or herb-crusted, to test out the best combinations with your cheese fondue. Just make sure to let your beef rest before using it in the fondue pot to avoid bleeding into the melted cheese.

Seafood

Seafood can also be a delicious addition to your fondue. Cooked shrimp, salmon, lobster tail, crab legs, and ahi tuna are all great choices. Just make sure to cook your seafood before dipping it into the cheese.

Fruit

While it may seem unusual, fruit can actually pair quite nicely with cheese fondue. Crisp and tart Granny Smith apples and Bosc pears, with their nutmeg and cinnamon undertones, are especially good choices.

Other Options

In addition to the classic options, there are plenty of other creative dippers you can try. Crackers or chips, such as wheat crackers, pita chips, potato chips, or tortilla chips, can be tasty choices. Large pasta shapes with nooks and crevices, like shells or fusilli, can also be fun to dip into the fondue. Potstickers, pickles, pasta (especially ravioli), and roasted jalapeño peppers are also unique options that can add some variety to your fondue spread.

Fondue etiquette

Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot, and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. It is a communal meal, and as such, there are certain rules of consumption that must be observed to avoid alienating those eating with you. Here are some fondue etiquette tips to ensure you enjoy this delicious meal in good form:

No Double-Dipping

This is a big no-no for any communal dish, but especially for fondue. Double-dipping is not only considered bad manners but also a hygiene issue. A study by The British Medical Journal found that double-dipped foods transfer between 50 and 100 bacteria with each contaminated bite.

Use the Right Utensils

Each guest should have their own fondue fork and a regular appetizer fork. The fondue fork is used only for dipping and transporting the food to your plate. You should then use your regular fork to eat the food from your plate.

No Eating Straight from the Fondue Fork

This is considered poor form and can also be dangerous. The fondue pot and cheese are extremely hot, and eating straight from the fondue fork can lead to serious burns. It is also unhygienic, as oral bacteria can be transferred from one mouth to another via the fondue fork.

Stirring Etiquette

Stirring the fondue is important to prevent the cheese from burning at the bottom or developing an unpleasant crust. Guests can take turns stirring the fondue with their fondue forks, but it is considered rude to dip into the pot when another person's fork is already submerged. The recommended stirring technique is to use a zigzag motion or a figure-eight pattern.

Drinking Accompaniments

In Switzerland, it is customary to drink only white wine or tea with fondue. It is believed that these beverages aid in digestion and prevent discomfort after consuming large amounts of melted cheese. However, a study by The British Medical Journal contradicts this, suggesting that alcohol may slow digestion rather than improve it.

The "La Religieuse" Tradition

At the end of the meal, a thin crust of toasted cheese, known as "la religieuse," will be left at the bottom of the pot. This is considered a delicacy and is usually shared among the guests. It can be chipped away and served on a plate or mixed with an egg and served as a final course.

The Forfeit Tradition

If a guest accidentally drops a piece of food into the fondue pot, they may be subject to a friendly punishment, such as buying a round of drinks or performing a silly task. This tradition is known as the forfeit and adds a fun element to the meal.

Frequently asked questions