A Swiss Delicacy: Fondue, Explained

Fondue is a Swiss dish consisting 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 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'). Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. Since the 1950s, the term fondue has been generalized to other dishes in which food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a resourceful way for farm families to make the most of their limited food supplies during the winter months. By melting leftover hardened cheese and combining it with stale bread and wine, they could create a hearty and tasty meal. Fondue was prepared in a communal pot over a fire, with the bread being dipped into the cheese mixture.

The first written recipes for fondue appeared in 18th-century cookbooks from France and Belgium, specifying the use of Gruyère cheese, a Swiss variety. This established Switzerland's rightful claim to the origin of the dish. Fondue was not solely a peasant dish; it was also enjoyed by people of means.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as part of a campaign to boost cheese consumption in Switzerland. Post-World War II, the Swiss Cheese Union continued its marketing efforts, promoting fondue as the Swiss national dish and a symbol of Swiss unity and identity. Fondue was even included in Swiss military cookbooks and sent to military regiments across the country.

Fondue was introduced to the United States, the world's largest cheese market, in 1964 at the Swiss Pavilion's Alpine restaurant during the New York World's Fair. It quickly gained popularity in the 1960s and 1970s, becoming a fun and social dining experience. The term "fondue" also expanded to include other dishes served in communal hot pots, such as fondue bourguignonne (meat cooked in hot oil) and chocolate fondue.

Today, fondue remains a beloved Swiss tradition, typically enjoyed during the winter months. It is a comforting and social meal, bringing people together around the table. Fondue consists of a blend of cheeses, wine, and seasonings, with numerous variations depending on the region. It is often served with sturdy white or brown bread, cut into bite-sized pieces for dipping. Accompanying drinks include white wine, tea, or a glass of kirsch.

How to make fondue

Fondue is a Swiss dish consisting 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.

• Use the right pot: Fondue is traditionally made in a caquelon, a deep pot made with stoneware, ceramic, or cast iron. However, most heavy metal pots with high heat resistance are also acceptable.
• Prepare the ingredients: For best results, use one to three high-quality, high-fat, creamy cheeses such as Gruyère, Gouda, or Fontina. Alcohol is often added to enhance the flavour and prevent curdling, so choose a dry, crisp white wine or a lager or amber ale if you prefer beer. Bring the cheese to room temperature and grate it yourself, tossing it in cornstarch to help with melting.
• Rub the pot: Rub the inside of the pot with a garlic clove. This adds flavour to the fondue.
• Create the base: Add white wine to the pot, along with cornstarch or flour. This creates the base for the cheese.
• Add the cheese: Once the cornstarch starts to disintegrate in the wine, add the grated cheese in small handfuls, constantly stirring the pot.
• Season: Once the cheese is melted, add additional seasonings such as salt, pepper, nutmeg, mustard, or paprika to taste. You can also add some kirsch (cherry brandy) for extra flavour.
• Serve: Fondue is best served warm and melty. Provide a variety of dippers such as bread, steamed vegetables, or small meatballs. Remember to use fondue forks or long bamboo skewers for dipping!

Enjoy your delicious, homemade fondue!

What to serve with fondue

Fondue is a Swiss dish that 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.

Bread

Bread is a classic choice for dipping into fondue. Popular options include French baguettes, sourdough, breadsticks, bagels, croutons, or pretzels. Toasting the bread slightly beforehand will help it hold up to the warm cheese without falling apart.

Vegetables

Vegetables are another great option for dipping into fondue. Try broccoli, cauliflower, bell peppers, asparagus, carrots, or zucchini. Roasting or steaming the vegetables first can help soften them and improve their flavour.

Meat

Meat can also be served with fondue, either as a dipper or as a separate dish. Cooked sausages, meatballs, steak, chicken, or ham are all good options. If serving meat as a dipper, be sure to cut it into small, bite-sized pieces that can easily be skewered and dipped.

Fruit

While it may seem unusual, fruit can actually pair quite well with fondue. Apples, pears, and grapes are all worth trying, as their crispness and tartness can complement the creamy cheese.

Potatoes

Fondue can be served with potatoes in various forms, such as roasted or baked potatoes, French fries, or potato chips. Just be aware that potato chips may fall apart in the warm cheese.

Seafood

For a fancy touch, try serving seafood with your fondue. Shrimp, crab, or lobster are all good options, especially when lightly steamed or grilled.

Drinks

When it comes to drinks, white wine, tea, or a glass of kirsch (a type of brandy) are often served alongside fondue.

Remember, the key to a successful fondue party is to provide a variety of dippers that will appeal to your guests' tastes and create a well-rounded meal.

Fondue traditions and customs

Fondue is the national dish of Switzerland, and it is traditionally consumed in the winter months. It is considered a comfort food and is enjoyed family-style. 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, allowing the meal to be enjoyed for a longer period.

The basic ingredients in Swiss fondue are cheese, wine, and garlic. The cheese is typically a blend of two or more varieties, such as Gruyère, Vacherin Fribougeois, Appenzeller, Raclette, or Emmentaler. The wine is usually a dry, slightly sour white wine like Sauvignon Blanc, and a splash of kirsch, a cherry brandy, is often added. Other common ingredients include mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis.

The bread used for dipping is always sturdy and can be either white or brown, cut into bite-sized chunks. It is important to skewer the bread onto a long fork and swirl it in the bubbling cheese for a few seconds, being careful not to soak it for too long, as it may disintegrate. Losing your bread in the pot is considered bad form, and the Swiss will jokingly assign a penalty, such as washing the dishes or buying a round of drinks.

As the fondue is consumed, the cheese at the bottom of the pot thickens and forms a dark crust called la religieuse or the religieuse. This crust is considered a delicacy and is chipped away and served at the end of the meal. It is believed to be the best bite of the fondue.

Fondue is commonly served with accompaniments such as potatoes, cornichon, and pickled pearl onions. The preferred beverages to pair with fondue are white wine, tea, or a glass of kirsch.

Fondue has become a symbol of Swiss unity and national identity, and it is enjoyed in homes and restaurants throughout Switzerland, particularly in traditional or rural areas in both French and German-speaking regions. It is rarely served in elegant restaurants due to its strong aroma, which can overpower other dishes.

Different types of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The term "fondue" has since been generalised to other dishes where food is dipped into a communal pot of liquid kept hot. Here are some of the different types of fondue:

Cheese Fondue

Also known as Swiss Fondue, this is the traditional form of fondue, consisting of a blend of cheeses, wine, and seasoning. The cheeses are typically Swiss, such as Gruyère and Emmental, and the wine is often white. A popular rendition is an equal blend of Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half". Other variations include using beer instead of wine, or adding ingredients like garlic, mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis.

Fondue Bourguignonne

This variation features hot oil instead of cheese, and chunks of meat in place of bread. The meat is skewered on a long fork and immersed in the hot oil, then served with dipping sauces such as Béarnaise, aioli, and horseradish sauce. Vegetables and seafood can also be served with this type of fondue.

Chocolate Fondue

Also known as "fondue au chocolat", this type of fondue consists of a pot of melted chocolate, into which pieces of fruit, pastry, or other treats are dipped. Popular dippers include pretzels, marshmallows, wafers, strawberries, bananas, apples, rice crispy treats, and even cubes of cake.

Meat and Seafood Fondues

While Fondue Bourguignonne is the most well-known meat fondue, there are other variations that feature meat or seafood. For example, Blackened Shrimp & Scallop Fondue, and Crab Fondue, which includes diced bacon and a splash of white wine or sherry.

Sweet Fondues

In addition to chocolate fondue, there are many other sweet variations, such as butterscotch, candy bar, matcha white chocolate, Nutella chocolate, and s'mores fondue. These are often served with sweet dippers like marshmallows, wafers, pretzels, cake, or fruit.

Frequently asked questions