The History Of Fondue: A Swiss Melting Pot

Fondue is a Swiss dish that traditionally consists 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. The term fondue has since been generalized to other dishes with a similar structure, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months, and it became popular in North America in the 1960s.

Fondue history

Fondue is a Swiss dish that typically consists of a blend of melted cheeses and wine, served in a communal pot and eaten by dipping bread, vegetables, or other snacks. 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 calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The name "fondue" is derived from the French verb "fondre", meaning "to melt". It is the feminine passive past participle of the verb and first appeared in French in 1735, in Vincent La Chapelle's "Cuisinier moderne". In English, the term "fondue" was first used in 1878.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue became popular in Switzerland and was later introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. It gained popularity in the United States in the 1960s and 1970s, along with other foods made in chafing dishes.

The extension of the name "fondue" to other dishes served in a communal hot pot dates back to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (hot oil with meat and dipping sauces) at his Chalet Suisse restaurant in 1956. A few years later, he invented chocolate fondue as part of a promotion for Toblerone chocolate.

Today, fondue is enjoyed worldwide and has become a symbol of Swiss unity and culture. It is often associated with mountains, winter sports, and social gatherings.

Fondue equipment

Fondue is a Swiss dish traditionally 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 equipment you will need for a fondue dinner party includes:

Fondue Pots

Fondue pots are essential for keeping the cheese mixture melted and warm throughout the meal. There are four main types of fondue pots:

• Cheese fondue pots use an adjustable alcohol or gel fuel burner to maintain a constant temperature, preventing the melted cheese from solidifying. They are typically made of ceramic or earthenware and have a flat bottom and large opening for dipping.
• Hot oil/broth fondue pots must withstand very high temperatures without cracking, so they are made of stainless steel, copper, or cast iron. Ceramic pots are not suitable for hot oil fondue.
• Dessert/chocolate fondue pots are smaller than the other types of fondue pots and use a tealight to keep the chocolate at the right temperature. They are made of earthenware, ceramic, porcelain, or sometimes tempered glass.
• Electric fondue pots have become popular in recent years and are versatile enough to be used for all types of fondue. They typically have features such as temperature control, detachable cords, and dishwasher-safe components.

Fondue Fuel

The type of fuel you need depends on the fondue pot you are using. Options include alcohol or gel fuel burners, candles, or electric heat sources.

Fondue Burners

Your fondue set will typically come with a burner, but you can also purchase them separately if needed.

Fondue Forks

You can choose between disposable forks and reusable two-prong or three-prong forks, usually colour-coded, for dipping into the fondue.

Fondue Plates

Fondue plates are mainly used for meat fondue in broth or hot oil and have several compartments.

Dipping Trays and Lazy Susans

Lazy Susans are special fondue sets that have a variety of small bowls around the fondue pot for holding various dips and sauces.

Cheese fondue recipes

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.

Classic Swiss Cheese Fondue

This recipe uses two types of cheese and always turns out super smooth. It is best served with cubes of crusty bread for dipping, but baby potatoes, bell peppers, and sliced apples also work great!

Ingredients:

• 1 cup dry white wine
• 2 tablespoons all-purpose flour (or cornstarch)
• 1/4 teaspoon ground nutmeg
• 1/2 pound shredded Swiss cheese
• 1/2 pound shredded Gruyère cheese
• 1 (1 pound) loaf French bread, cut into 1-inch cubes

Instructions:

• Bring wine to a simmer in a fondue pot over medium-low heat.
• Stir in flour and nutmeg until well combined.
• Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until the cheese is melted.
• Season with salt and serve with cut-up French bread.

Zesty Cheddar Fondue

This fondue is filled with sharp cheddar for a rich cheese experience. The onions, garlic, and cilantro add a nice fresh element to the cheese. This cheddar fondue pairs wonderfully with bread and apples.

Macaroni & Cheese Fondue

This decadent Macaroni & Cheese Fondue is the perfect addition to your fondue party. It's a kid-friendly dish that adults will also enjoy! A mix of Fontina, Cheddar, and Swiss cheese are mixed with pasta for an extra hearty dip.

Spinach Artichoke Cheese Fondue

Take one of everyone's favorite dips and transform it into a melty cheese fondue that is great with bread and vegetables.

Classic Beer Cheese Fondue

This classic beer cheese fondue is fantastic with pretzels, chips, bread, or vegetable dippers!

Fondue dippers

Fondue is a Swiss dish that typically consists of a blend of cheeses, wine, and seasoning, served in a communal pot. It is eaten by dipping various foods into the cheese using long-stemmed forks. Here are some ideas for fondue dippers:

Bread

Bread is a classic fondue dipper and is excellent at soaking 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 can help prevent it from falling apart.

Vegetables

Raw or cooked vegetables are also great for dipping in fondue. Try 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, or squash. If using raw vegetables, you may want to cut them into bite-sized pieces before dipping.

Crackers and Chips

Wheat crackers, pita chips, potato chips, and tortilla chips can also be dipped in fondue. You can even make your own homemade crackers and shape them into long, narrow forms for easy dipping.

Meat

If you're looking for a heartier fondue dipper, you can try bite-sized pieces of cooked meat, such as marinated sirloin, filet mignon, herb-roasted chicken breast, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, or chunks of ham. Just be sure to cook the meat before dipping it in the cheese fondue.

Fruit

While not an obvious choice, some fruits can pair well with cheese fondue. Sliced apples, pears, and grapes can add a touch of sweetness to the savoury cheese.

Seafood

Cooked shrimp, salmon, lobster tail, crab legs, and ahi tuna can also be dipped in fondue. Just be sure to cook the seafood before dipping, as fondue does not cook the food you dip into it.

Other Ideas

In addition to the classic dippers, you can also try some more unique options, such as potstickers, pickles, pasta (especially ravioli), roasted jalapeño peppers, pretzels, or roasted potatoes.

Fondue etiquette

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. Here are some etiquette tips to keep in mind when enjoying fondue:

Number of People Per Pot

Plan to have between two and four people sharing a pot. Any more than that and the cheese will get over-stirred, and the pot will be crowded with too many forks.

Dipping Technique

Believe it or not, there is a right way to dip your bread. Scrape the bottom of the pot in a slow zigzag motion or in a figure of eight. This ensures that everyone stirs the cheese, releasing its full flavour. Allow any excess to fall from the bread, which also cools it a little before eating.

Double Dipping

Double dipping is a big no-no, not just for fondue but for any communal dish. A study published in The British Medical Journal found that double-dipped foods transfer between 50 and 100 bacteria with every contaminated bite.

Eating from the Fondue Fork

Avoid eating directly from the fondue fork. Instead, slide the food onto your plate and use a regular fork to eat it. This is more hygienic and also prevents burns, as the fondue and forks are very hot.

Drinking Accompaniments

In Switzerland, only two beverages are deemed acceptable to drink alongside fondue: white wine and tea. The traditional Swiss wine option is Chasselas, a type of Swiss white wine with low alcohol and acidity. Black tea is also recommended as it helps to alleviate symptoms of indigestion such as bloating.

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 treat and should be shared among the guests. Wait for the pot to cool, then remove the cheese crust with a knife and break it into pieces. Alternatively, an egg can be cracked into the pot and mixed with la religieuse.

Forfeit Tradition

A fondue tradition dictates that if a guest accidentally drops a piece of food into the pot, they must make up for it in some way. Popular punishments include making that person buy everyone a round of drinks or kissing the person to their left.

Frequently asked questions