The Melty Magic Of Fondue: Ingredients And Techniques

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word 'fondue' is the feminine passive past participle of the French verb 'fondre', meaning 'to melt'. The earliest known recipe for the modern form of cheese fondue is 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 best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, and emmentaler.

Wine and Kirsch

The Kirsch is a clear brandy made from cherries. It is traditionally added to the fondue, along with a small amount of cornflour or cornstarch, to create a slurry before the wine is added. Kirsch is a key ingredient in Swiss fondue, providing a subtle fruity note to the dish. While other brandies or cognacs can be substituted, cherry liqueur should be avoided as it would be too sweet.

The combination of wine and Kirsch helps to emulsify the cheese and prevents it from clumping. It also adds a distinctive flavour to the fondue, which is said to have originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. The earliest known recipe for modern fondue, from a 1699 book published in Zurich, calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The Swiss Cheese Union popularised fondue as a national dish in the 1930s as a way of increasing cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue became a symbol of Swiss unity and is often associated with mountains and winter sports.

Bread and Vegetables

Fondue is a Swiss dish that traditionally consists 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.

The best bread to use for dipping is a crusty, French bread or baguette, cut into 1-inch cubes. This is because the bread is sturdy enough to be skewered and dipped without breaking off into the pot.

When it comes to vegetables, there are a variety of options that can be used for dipping. Raw veggies such as broccoli or cauliflower florets, cherry tomatoes, carrots, and bell peppers are all popular choices. Other options include steamed asparagus, roasted baby potatoes, and mushrooms.

It is important to note that the cheese used for fondue should be of good quality and melt smoothly. Traditional Swiss cheeses used for fondue include Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette.

Swiss Cheese

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The best Swiss cheese for fondue is a buttery, creamy cheese that melts smoothly. The best all-around cheeses for a classic Swiss fondue are a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, Gouda, Emmentaler (a variety of Swiss cheese), Raclette, Vacherin, Appenzeller, and Comté.

For a classic Swiss cheese fondue, a blend of traditional, firm mountain-style cheeses is best. Gruyère is the most popular choice, and it is often combined with other Swiss cheeses such as Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on the region and personal preference. Gruyère is a rich, creamy cheese that melts smoothly, making it ideal for fondue. It has a slightly sweet and nutty flavour that pairs well with the other ingredients in fondue.

Emmentaler, or Emmental, is another variety of Swiss cheese that is commonly used in fondue. It has a mild, nutty flavour and a firm texture that melts well. Raclette is a semi-hard Swiss cheese that is also popular for fondue. It has a creamy texture and a mild, buttery flavour. Vacherin is a soft Swiss cheese with a creamy texture and a slightly tangy flavour. Appenzeller is a hard Swiss cheese with a strong, nutty flavour and a smooth, creamy texture when melted. Comté is a French cheese that can also be used in Swiss fondue. It has a nutty, sweet flavour and a firm texture.

When making Swiss cheese fondue, it is important to use good-quality cheese and grate it for quicker melting and a smooth fondue. The cheese is then combined with cornstarch, wine, and seasonings such as garlic, nutmeg, and pepper. The fondue is served warm and melty, and guests can dip bread, vegetables, or other snacks into the cheese using long-stemmed forks.

Cornstarch

The amount of cornstarch used in fondue is crucial – too much can make the fondue too thick, while too little may not provide enough thickening power. It is usually combined with the grated cheese and tossed thoroughly to coat all the pieces. The cornstarch-coated cheese is then added gradually to the simmering liquid (typically wine), with constant stirring, to ensure a smooth and creamy fondue.

Meat and Chocolate Variations

Fondue is a Swiss dish that typically consists of cheese and wine, but there are many variations, including meat and chocolate.

Meat Variations

The term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot. One such variation is fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth. The meat is skewered on a long fork and immersed in the hot oil, where it cooks. It is served with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce. Vegetables and seafood can also be served with hot oil fondue.

Chocolate Variations

Another popular variation is fondue au chocolat, or chocolate fondue, which consists of a pot of melted chocolate into which pieces of fruit, pastry, or other treats are dipped. Popular dippers for chocolate fondue include pretzels, marshmallows, vanilla wafers, Oreos, strawberries, bananas, apples, rice crispy treats, and even cubes of cake. The possibilities are endless.

Frequently asked questions