Swiss Fondue: Decoding Traditional Cheese And Wine Melts

Fondue is a Swiss dish that 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 earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. The Swiss Cheese Union popularized fondue as Switzerland's national dish in the 1930s as a way of increasing cheese consumption. The traditional Swiss cheeses used in fondue are mainly Emmental and Gruyère, but other cheeses such as Vacherin, Appenzeller, and Raclette are also commonly used, depending on the region. Fondue is typically seasoned with garlic, and other ingredients such as herbs, mustard, nutmeg, and paprika may be added to taste.

Fondue is made with a blend of cheeses

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 earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

Fondue cheese is typically made with a blend of cheeses, depending on the region of Switzerland and personal preferences. The most common Swiss cheese fondues are made using Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. Regional recipes include varying amounts of these cheeses, and different variations are created by adding ingredients such as mushrooms, tomatoes, herbs, and even chilies.

One popular rendition is an equal blend of Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half." In eastern Switzerland, it's more likely to be Gruyère mixed with an aromatic Appenzeller. In Valais, you'll often find a blend of Gruyère and Raclette, while in canton Bern, Emmentaler is the most common cheese used.

To make a classic Swiss cheese fondue, you'll need the following ingredients:

• Grated Gruyère cheese
• Grated Emmentaler cheese or other Swiss cheese
• Dry white wine
• Cornstarch
• Lemon juice
• Kirsch
• Freshly ground black pepper
• Freshly grated nutmeg

First, rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with a halved garlic clove, then discard the garlic. Combine the grated cheese, cornstarch, and lemon juice, stirring to combine. Add this mixture to the pot and cook over moderate heat for about 30 seconds, stirring constantly.

Next, add the Gruyère and Emmentaler, stirring occasionally, until the cheeses begin to melt, which should take about 5 minutes. Reduce the heat to low and add the kirsch, pepper, and nutmeg. Cook gently until the fondue is creamy and smooth, being careful not to overcook it, as it may become stringy. Serve immediately.

Wine and seasoning are added

Swiss fondue is made with a combination of cheeses, wine, and seasoning. The cheeses used are typically a blend of Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on the region and personal preference. The wine used is typically a dry white wine, such as Kim Crawford's Sauvignon Blanc.

The process of making fondue typically involves rubbing the inside of the fondue pot, known as a "caquelon", with a cut clove of garlic to infuse the dish with a subtle garlic aroma. The wine is then heated in the pot, and the grated or shredded cheese is added and gently stirred until melted. A splash of kirsch, a cherry brandy, is often added to the mixture, along with a bit of lemon juice to add acidity and prevent the fondue from curdling.

To add flavour and enhance the consistency of the fondue, seasonings such as nutmeg, black pepper, mustard, and chopped herbs are commonly added. Some recipes also suggest adding a swirl of mustard or a spoonful of toasted spices for an extra kick of flavour. These additional ingredients not only enhance the taste of the fondue but also contribute to its smooth and creamy texture.

The fondue is served in the caquelon, placed on a small burner to keep it at a constant temperature. Diners use long-handled forks to skewer chunks of bread, potatoes, or other accompaniments and swirl them in the molten cheese. It is important to stir the fondue constantly while dipping to prevent it from overheating and spilling.

It is served in a communal pot

Fondue is a Swiss dish that is typically served in a communal pot known as a "caquelon" or "fondue pot". It is placed on a small burner on the table and kept at a constant heat to prevent overheating. Fondue is eaten by dipping chunks of bread, vegetables, or other snacks into the communal pot using long-stemmed forks. This communal style of eating adds to the fun and interactivity of the dining experience.

The tradition of serving fondue in a communal pot dates back to the 18th century when it originated in Switzerland as a way for farm families to stretch their limited resources during the winter months. By dipping stale bread into melted cheese, they could soften the bread and create a delicious and hearty meal. Over time, fondue became a popular winter tradition in Switzerland and was eventually promoted as the national dish by the Swiss Cheese Union in the 1930s.

The caquelon or fondue pot is typically made of earthenware or ceramic and is wide and shallow to ensure even heating and heat retention. This design allows the fondue to stay warm and melted throughout the meal. The pot is placed on a small burner, such as a réchaud, heated by a candle or spirit lamp. This setup ensures that the fondue remains at the ideal temperature for dipping.

When preparing fondue, it is important to use the appropriate equipment, including a proper fondue set with a burner, pot, forks, and fuel holder. The burner fuel can vary, with some sets using gel or liquid fuel, while others use methyl hydrate (wood alcohol). It is crucial to use the correct type of fuel for the specific fondue set to ensure safety and avoid accidents.

The communal pot is an essential part of the fondue experience, bringing people together around the table to share a delicious and interactive meal. It encourages conversation and a sense of community as everyone gathers around the warm, inviting pot of melted cheese. The social aspect of fondue makes it a popular choice for gatherings and celebrations, adding to the festive atmosphere.

In addition to the traditional cheese fondue, there are also variations such as chocolate fondue and fondue bourguignonne, which feature different ingredients and dipping options. However, the communal pot remains a constant, creating a unique and enjoyable dining experience for all.

Eaten with long-stemmed forks

Fondue is eaten with special long-handled forks, which are used to skewer chunks of bread, vegetables, or other snacks, and then swirl them in the pot of molten cheese. The cheese is hot, so diners should be careful not to burn themselves. Some sources recommend using a separate fork to transport the food from the pot to a plate, rather than eating directly from the fork.

The person who loses their bread in the pot is said to have to pay a penalty, such as buying a round of drinks, singing a song, or running around naked in the snow.

Long-stemmed forks are also used for other types of fondue, such as fondue bourguignonne, where pieces of meat are cooked in hot oil or broth, and chocolate fondue, where fruit or pastry is dipped in melted chocolate.

It is a Swiss national dish

Fondue is a Swiss national dish. It is a simple meal, best enjoyed with friends and family, and can be enjoyed year-round, but is especially popular over the holiday season and New Year's. It is a one-pot meal of comfort food, traditionally served in a communal pot called a "caquelon" and eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks. It is said to have originated on Alpine farms as a way to feed a family inexpensively. The original version was simply stale bread dipped in melted Gruyère.

Fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It was also popularised in North America in the 1960s. The Swiss Cheese Union created pseudo-regional recipes as part of the "spiritual defence of 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 is now a symbol of Swiss unity and is often associated with mountains and winter sports.

There is no standard recipe for fondue, and the type of cheese used varies depending on the region of Switzerland. Regional recipes include varying amounts of Appenzeller, Gruyère, and Emmentaler cheeses. Different variations are created by adding ingredients such as mushrooms, tomatoes, herbs, and even chillies. One popular rendition is an equal blend of Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half." But if you’re in eastern Switzerland it’s just as likely to be Gruyère mixed with an aromatic Appenzeller. In Valais, you’ll enjoy a blend of Gruyère and Raclette, while in canton Bern, Emmentaler seems to be the most common.

To prepare a fondue, you need a special pot called a "caquelon". The caquelon is set up on the table on a small burner. The fondue should be kept at a constant heat, but make sure it does not overheat. It is traditionally made and served in an earthenware pot, which heats evenly and retains heat so the meal can be enjoyed for longer. Diners skewer cubed chunks of bread, each about one inch square, into the bubbling cheese and swirl for a few seconds to coat the bread and allow it to soak up some of the cheese.

The crusty slab of cheese that forms at the bottom of the pot during the course of the meal is called "le religieuse" and is reverentially scraped off and shared around the table. It is considered a delicacy and a reward for the table eaten at the end of the meal.

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