Swiss Fondue: A Traditional Dish Of Switzerland

Swiss fondue is a 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 originated in 18th-century Switzerland as a way for farm families to stretch their limited resources during the winter months. The Swiss Cheese Union popularised fondue as a national dish in the 1930s as a way to increase cheese consumption, and it has since become a symbol of Swiss unity. Fondue is typically made with a blend of cheeses, such as Gruyère, Fribourg Vacherin, and Emmental, and is seasoned with splashes of kirsch, wine, and garlic. It is commonly enjoyed during the winter months in Switzerland and is considered a festive ritual with its own customs and rules of etiquette.

Swiss Fondue's History

Swiss fondue, a dish of melted cheese and wine served in a communal pot, has its origins in 18th-century Switzerland. The name "fondue" comes from the French word "fondre", meaning "to melt", and was first attested in French in 1735. However, the earliest known recipe for the modern form of cheese fondue dates back to 1699 and was published in Zurich under the name "Käss mit Wein zu kochen", meaning "to cook cheese with wine".

In the 18th century, Swiss farm families would use remaining cheese, stale bread, and wine to create a hearty meal during the winter months. The bread would be softened by dipping it into the melted cheese. Over time, fondue became a Swiss winter tradition, enjoyed by people of all social classes.

The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, featuring Gruyère, a Swiss cheese. In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) began promoting fondue as the Swiss national dish to increase cheese consumption in the country. This campaign continued after World War II, with fondue sets being sent to military regiments and event organisers across Switzerland. Fondue became a symbol of Swiss unity and national identity.

Fondue was introduced to North America at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant. It quickly gained popularity in the United States during the 1960s and 1970s.

Today, Swiss fondue is enjoyed throughout Switzerland during the winter months, and occasionally on cool summer evenings. It is a social and interactive meal, often shared with friends and family. While the basic ingredients of fondue are cheese, wine, and garlic, there are many variations and additional ingredients used, such as herbs, paprika, cayenne, nutmeg, mustard, and tomato coulis. The type of cheese used also varies, with popular choices including Gruyère, Vacherin Fribourgeois, Emmentaler, Appenzeller, and Raclette.

How to Eat Fondue

Swiss fondue is a fun, interactive meal, best shared with friends and family. It is a Swiss tradition with its own customs and rules of etiquette. Here is a guide on how to eat fondue:

Preparation

Fondue is usually served in a communal pot (caquelon) over a portable stove (réchaud) heated by a candle or spirit lamp. The caquelon is traditionally rubbed with a cut garlic clove, and then white wine and cornstarch are added and heated. Grated cheese is then added and gently stirred until melted. Fondue is typically made with a blend of Swiss cheeses, most commonly Gruyère, Fribourg Vacherin, and Emmental. Other cheeses used include Appenzeller, Sbrinz, and Raclette.

Dipping

Fondue is eaten by dipping accompaniments into the pot of melted cheese. Bread is the most common accompaniment, cut into thick slices or cubes. It is best to use day-old bread to enhance its sturdiness and reduce the risk of it disintegrating in the cheese. Other things to dip include cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami.

Technique

It is important to follow the correct technique when eating fondue. The traditional long fondue fork is used to dip the bread into the cheese, and it is considered good etiquette to then place the coated bread on a plate and eat it with a regular knife and fork. However, in practice, many people simply eat the bread straight from the fork. It is important to avoid double-dipping and to stir the fondue regularly to prevent it from separating and burning.

Etiquette

There are several rules of etiquette associated with eating fondue. It is considered bad form to lose your bread in the cheese, and there are various penalties that may be enforced, such as buying a round of drinks, singing a song, or running around in the snow naked! It is also important to clink glasses with each person at the table while making eye contact.

Drinks

The standard drink to accompany fondue is a dry, acidic white wine, and it is also traditional to drink a shot of kirsch (cherry brandy) during or after the meal to aid digestion. If you prefer a non-alcoholic beverage, hot tea is recommended. It is generally advised to avoid drinking cold beverages with fondue, as it is thought that this can cause digestive distress.

La Religieuse

At the end of the meal, if the fondue has been kept at a low temperature, a crust of toasted cheese will have formed at the bottom of the pot. This is called la religieuse (the nun) and is considered a delicacy, usually shared among the diners.

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 dish and, as such, has certain rules of consumption that must be observed.

The Fondue Fork

Each person has their own fondue fork, which should be used only to transport the food from the pot to their plate. The food should then be removed from the fondue fork using a regular fork or knife before eating. Double-dipping is a big no-no!

Drinks

In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. The traditional Swiss option is Chasselas, a type of Swiss white wine. However, black tea is a better option if you want to aid digestion.

Dipping

It is considered bad form to lose your bread in the pot. To avoid this, ensure that every piece of bread still has some crust attached, and don't submerge your bread for too long. You should also twirl your fork three times while holding it above the pot to allow excess cheese to fall off without making a mess.

La Religieuse

At the end of the meal, a thin crust of golden cheese called "la religieuse" will be left at the bottom of the pot. This is considered a delicacy and should be shared between guests.

Forfeits

If a guest accidentally drops a piece of food into the fondue pot, they may have to pay a forfeit, such as buying everyone a round of drinks.

Fondue Ingredients

Swiss fondue is a dish consisting of melted cheese and wine, served in a communal pot (called a "caquelon") over a portable stove heated by a candle or spirit lamp. It is eaten by dipping long-stemmed forks with bread, vegetables, or other snacks into the cheese. While the basic ingredients of Swiss fondue are cheese, wine, and garlic, there are several other ingredients and accompaniments that can be added to enhance the flavour and make the dish more enjoyable.

The type of cheese used in Swiss fondue can vary, but the most popular choices are Gruyère, Fribourg Vacherin, and Emmental. Other options include Appenzeller, Raclette, and Sbrinz. A popular blend is the "moitié-moitié" or "half-half", which combines Gruyère and Fribourg Vacherin. This blend is known for its smooth texture and mild flavour.

In addition to the cheese, wine is a key ingredient in Swiss fondue. Traditionally, dry, acidic white wine is used, such as a blanc de la Côte from Vaud or a Fendant from Valais. The wine is heated with cornstarch, and then the grated cheese is added and gently stirred until melted. A small amount of kirsch (cherry brandy) is often added to enhance the flavour and aid digestion.

To add extra flavour to the fondue, garlic is a common ingredient. The caquelon is typically rubbed with a cut garlic clove before adding the other ingredients. Some people also add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices. Freshly ground black pepper and grated nutmeg can also be added to taste.

While the primary dipping item for Swiss fondue is bread, there are several other accompaniments that can be enjoyed. Cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami are all popular choices. For those with a sweet tooth, fruit such as pineapple and pears can also be dipped into the fondue.

Fondue Accompaniments

The Swiss take fondue very seriously, and so they should—it's the national dish, after all. And while the idea of dunking bread into a pot of melted cheese may sound simple, there are rules and rituals to follow.

The Swiss are sticklers for tradition, and fondue is a festive ritual with its own customs and rules of etiquette. For example, it's customary to clink glasses with everyone at the table while making eye contact. And if you lose your bread in the cheese, you may have to pay a penalty, like buying a round of drinks or cleaning up after the meal.

But what else can you dip into that delicious pot of fondue? Here are some classic Swiss fondue accompaniments:

• Bread: The bread should be sturdy and day-old to enhance its sturdiness. It's often served as thick slices rather than cubes, but either way, it should be torn or cut into bite-sized chunks.
• Potatoes: Boiled or steamed red-skinned potato chunks are a popular choice.
• Vegetables: Sliced apples, pears, and other fruits can be dipped into the fondue.
• Meat: While not traditional, fondue Chinoise and Fondue Bourguignonne allow you to cook bites of meat (like steak, pork, veal, or chicken) in beef broth or hot oil.
• Pickles: Gherkins and cornichons (small pickles) are common sides, as are pearl onions, which are thought to aid digestion.
• Salami: A salty, savoury addition to the sweet and creamy cheese.

So, whether you're in a rustic mountain chalet or a big-city restaurant, gather your friends and get dipping! Just remember to follow those fondue rules and enjoy the festive ritual.

Frequently asked questions