Cheese Fondue: Switzerland's Traditional Delicacy Explained

Cheese fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot and eaten by dipping in bread, vegetables or other snacks. It is said to have originated in the 18th century as a way for farm families to stretch their limited resources during the winter months. The original version was stale bread dipped in melted Gruyère. Swiss fondue became so popular that it was named the national dish of Switzerland in the 1930s. It is now enjoyed all over the world as a fun, social meal.

Cheese fondue ingredients

Cheese fondue is a Swiss dish that consists of melted cheese and wine served in a communal pot. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly. These include:

• Gruyère
• Emmentaler
• Raclette
• Vacherin Fribourgeois
• Appenzeller
• Fontina
• Gouda
• Comté

The most common Swiss cheese fondue recipe calls for a simple 'half & half' ratio of shredded Gruyère and Emmentaler cheese melted with dry white wine. To make the fondue, the inside of the fondue pot is rubbed with a cut garlic clove, spreading the natural garlic oil onto the surface. The wine is then heated in the pot, and the shredded cheese is added and gently stirred until melted. A splash of lemon juice can also be added to keep the mixture smooth. To finish, a splash of kirsch liqueur is added.

Fondue is typically served with cubed bread, meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, bell peppers, and carrots), crackers, chips, or pretzels.

Fondue history

Fondue, from the French "fondre", meaning "to melt", originated in 18th-century Switzerland. The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine and for bread to be dipped in it, comes from a 1699 book published in Zurich. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, although they call for Gruyère, a Swiss cheese.

In the 18th and 19th centuries, the name "cheese fondue" referred to a dish composed of eggs and cheese, something between scrambled eggs with cheese and a cheese soufflé. 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.

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. It was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. After World War II and the end of rationing, the Swiss Cheese Union resumed its successful campaign, promoting fondue as a symbol of Swiss unity and national identity.

How to make cheese fondue

Cheese fondue is a Swiss dish that consists of melted cheese and wine served in a communal pot. It is typically served with bread, vegetables, or other snacks that are dipped into the cheese using long-stemmed forks. Here is a step-by-step guide on how to make a classic Swiss cheese fondue:

Ingredients:

• 1 garlic clove, halved
• 1 pound of Gruyère cheese, grated
• 1/2 pound of Emmentaler cheese or other Swiss cheese, grated
• 1 cup of dry white wine
• 1 tablespoon plus 1 teaspoon of cornstarch
• 1 teaspoon of fresh lemon juice
• 1 1/2 tablespoons of kirsch
• Freshly ground black pepper
• Freshly grated nutmeg
• Bread, cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami for dipping

Instructions:

• Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
• Combine the grated cheese, cornstarch, and lemon juice, stirring to combine.
• Add the cheese mixture to the pot and cook over moderate heat for 30 seconds or until the mixture is hot, stirring constantly.
• Add the Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
• Reduce the heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes. Be careful not to overcook the fondue or it will become stringy.
• Serve immediately and enjoy!

Tips:

• It is important to keep the fondue warm enough to maintain a smooth and liquid consistency, but not so hot that it burns.
• If the fondue is too thick, you can add additional wine to thin it out.
• For a more authentic Swiss experience, rub the inside of the fondue pot with a cut garlic clove before adding the cheese. This adds a subtle garlic flavour to the dish.
• If you want to experiment with different types of cheese, other options include Comté, Raclette, Vacherin Fribourgeois, Appenzeller, and Camembert.

What to dip in cheese fondue

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

Bread

Little chunks of bread are traditionally dipped into a Swiss cheese fondue. For an authentic Swiss experience, try dipping cubes of toasted Tuscan or sourdough bread.

Meat

Meats such as meatballs, prosciutto, salami, soppressata, chorizo, and sausages are great for dipping into a cheese fondue. For something fancier, skewer a bit of bread and filet mignon, then dip it into the fondue to create a bite-sized burger.

Vegetables

Vegetables such as broccoli, cauliflower, bell peppers, and roasted potatoes are great for adding a bit of freshness to your cheese fondue. You can also try dipping steamed red-skinned potato chunks, asparagus spears, mushrooms, or pickles.

Fruit

Fruit and cheese go well together, so why not try dipping fruit into your cheese fondue? Apples, especially Granny Smith apples, and pears are popular choices. You could also try grapes, bananas, or strawberries for a sweeter contrast to the savoury cheese.

Other snacks

Other snacks that can be dipped into cheese fondue include pretzels, tortilla chips, crackers, large pasta shapes, or even tater tots and pizza rolls!

Where to eat cheese fondue

Cheese fondue is a Swiss dish typically 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.

La Buvette des Bains, Geneva

This café-restaurant is part of Geneva’s Bains des Paquis, a public swimming baths on Lake Geneva’s right bank that dates back to the 1930s. It offers hearty fondue in a heated cabin during the winter and is open all year round.

Le Gruyérien

Although a little out of the centre, Le Gruyérien is worth the journey. It serves rich and velvety fondue in a traditional Swiss chalet-style setting, complete with cow motifs. It's a great spot for a casual night out in a friendly atmosphere.

Old Town (Vieille Ville)

This hotel restaurant is known for its boozy, rich, and moreish moitié-moitié (half vacherin, half gruyère cheese) fondue.

Café du Soleil

The majestic house that shelters Café du Soleil welcomes clients from all over the world and is known for its delicious homemade fondue.

Café-Bonvin

At Café-Bonvin, you can try unique fondue flavours, including tomato, goat cheese, and champagne.

Café de l’Évêché, Lausanne

If you like fondue but are not a strict traditionalist, Café de l’Évêché is the place to go. It offers 11 different fondues, from the classic moitié-moitié to a house fondue with beer. It is one of Lausanne's most popular cafes, so booking ahead is recommended.

El Paradiso, St. Moritz

El Paradiso's signature fondue service is served outdoors and offers a memorable dining experience for all the senses.

Les 3 Sifflets, Vevey

At Les 3 Sifflets, fondue is served with a side of national pride, as staff march in wearing Swiss Army uniforms to the beat of the national anthem. After the meal, diners can dress up in Swiss national costumes and props.

Fondue in the Sky, Various venues

Book a table at Fondue in the Sky for a three-course dinner in the télécabine of a gondola ski lift as the sun goes down. This award-winning pop-up dining experience has events in Crans-Montana, Verbier, and Villars-sur-Ollon.

Baracca Zermatt, Basel

This city centre pop-up restaurant offers a surprisingly authentic mountain chalet atmosphere with chic finishing touches. Its menu features cheese fondue, as well as the popular Chinoise variation.

Restaurant Rosengarten, Bern

Between November and February, this popular hangout offers a 'Joy of Cheese' menu with a variety of fondues. It is well-suited for large groups, with diners gathering at large tables on the veranda, complete with crackling log fires.

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