The Art Of Fondue: A Guide To Its Many Uses

Fondue is a Swiss dish consisting 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 used to refer to other dishes with a similar style, such as chocolate fondue, where fruit or pastry is dipped into melted chocolate, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue originated in 18th-century Switzerland as a way for farm families to use up stale bread and hardened cheese during the winter months.

Fondue as a Swiss national dish

Fondue is a Swiss national dish that is widely recognised and beloved by people around the world. The Swiss Cheese Union popularised fondue as Switzerland's national dish in the 1930s as a way to increase cheese consumption in the country. Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The word "fondue" comes from the French verb "fondre," which means "to melt." It is first attested in French in 1735 and in English in 1878. 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," which translates to "to cook cheese with wine." Fondue 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, the bread softened and became more palatable.

There are several variations of fondue, but the traditional Swiss version typically uses Swiss cheeses such as Emmental and Gruyère. The cheese is melted with wine, and sometimes corn starch or flour is added to create a smoother texture. Other ingredients such as garlic, herbs, and spices may also be added to enhance the flavour.

In addition to the traditional cheese fondue, there are also other types of fondue that have gained popularity. These include fondue bourguignonne, where pieces of meat are cooked in hot oil or broth, and chocolate fondue, where fruit, pastries, or other treats are dipped into melted chocolate.

Fondue is typically served in a communal setting, with the pot placed in the centre of the table and guests using long-stemmed forks to dip their chosen ingredients into the melted cheese. It is considered a comforting and social dish, perfect for cold winter nights.

The history of fondue

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 use of hardened cheese and stale bread during the winter months. The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, which called for the use of Gruyère, a Swiss cheese. Thus, the Swiss are credited as the originators of this delicious dish.

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot, known as a "caquelon" or "fondue pot", kept warm over a portable stove. Diners dip 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", which translates to "to cook cheese with wine". It instructs readers to melt grated or cut-up cheese with wine and dip bread into it.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish to increase cheese consumption in the country. They also 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 became a symbol of Swiss unity and is often associated with mountains and winter sports.

The term "fondue" has since been generalised to other dishes where food is dipped into a communal pot of hot liquid. For example, "fondue bourguignonne" features hot oil instead of cheese, and chunks of meat are cooked and served with dipping sauces. Another popular variation is "fondue au chocolat" or chocolate fondue, where fruit, pastries, and other treats are dipped into a pot of melted chocolate.

Fondue traditions and customs vary, but it is typically considered a winter meal in Switzerland, enjoyed family-style. It is traditionally made and served in an earthenware pot called a "caquelon", which heats evenly and retains heat. Diners skewer cubes of bread into the bubbling cheese, swirling to coat the bread and allowing it to soak up the cheese. Losing a piece of bread in the pot is considered bad form and may result in playful penalties, such as buying a round of drinks or singing a song. The crusty slab of cheese that forms at the bottom of the pot, known as "le religieuse", is considered a delicacy and is reverentially scraped off and shared.

How to make fondue

Fondue is a Swiss dish 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.

Ingredients:

• Cheese: Gruyère and Swiss cheeses are popular choices as they melt smoothly and have a creamy, buttery texture. Other options include Gouda, Fontina, and Emmental.
• Wine: Dry white wine is typically used, but you can also use beer or other types of wine.
• Starch: Cornstarch or flour helps to emulsify the cheese and creates a smoother texture.
• Seasonings: Nutmeg, salt, garlic powder, paprika, cayenne, mustard, and black pepper are commonly used. You can also add herbs, chilis, and crushed tomatoes for additional flavour.
• Bread: French bread or any other type of bread such as white, wholegrain, or sourdough, cut into 1-inch cubes for dipping.

Optional Ingredients:

• Meat: Cooked sausages, ham, or roast beef can be served on the side for dipping.
• Vegetables: Raw or cooked vegetables such as broccoli, cauliflower, cherry tomatoes, carrots, or bell peppers can be dipped into the fondue.
• Fruit: Apples, bananas, or strawberries can be dipped into the fondue for a sweet and savoury combination.

Utensils:

• Fondue pot: A ceramic, stoneware, or cast-iron pot designed for fondue is ideal. Alternatively, you can use a heavy metal pot with high heat resistance, such as hard-anodized aluminum.
• Heat source: A portable stove, candle, or spirit lamp to keep the fondue warm and melted.

Method:

• Prepare your ingredients: Grate or shred the cheese, and cut the bread into cubes.
• Rub the inside of the fondue pot with a garlic clove.
• Add the wine to the pot and bring it to a gentle simmer.
• Mix in the cornstarch or flour to create a base for the cheese.
• Slowly add the grated cheese to the pot, a handful at a time, stirring constantly until the cheese is fully melted and combined.
• Season the fondue with nutmeg and salt.
• If the fondue becomes too thick, add a small amount of wine to adjust the texture.
• Keep the fondue warm over a low flame, ensuring it does not burn.
• Serve the fondue with the cubed bread and any other desired dipping items.

Tips:

• The key to successful fondue is ensuring the cheese melts smoothly without separating. This can be achieved by incorporating starch and stirring constantly.
• For an extra flavour boost, add a splash of brandy or cognac to the fondue. Traditional Swiss fondue uses Kirschwasser (Kirsch), a cherry brandy.
• If you want to elevate your fondue presentation, rub the inside of the pot with a cut garlic clove before adding the other ingredients. This will infuse a subtle garlic flavour into the dish.
• Fondue is meant to be a social and interactive dining experience, so encourage your guests to gather around the fondue pot and dip their chosen ingredients into the melted cheese.

Enjoy your homemade fondue and don't forget to scrape off and savour the delicious crust of toasted cheese that forms at the bottom of the pot, known as "le religieuse" or "la religieuse"!

What to serve with fondue

Fondue is a Swiss dish that consists of a blend of cheeses, wine, and seasoning, 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.

Bread

Bread is a classic choice for fondue as it soaks up the warm cheese and creamy flavours. Popular options include French baguettes, sourdough, breadsticks, bagels, croutons, or pretzels. Toasting the bread slightly beforehand will help it hold together in the cheese.

Potatoes

Pairing fondue with crispy potatoes creates a similar effect to cheese fries. Homemade french fries, roasted or baked potatoes, or potato chips are all great options. If you opt for potato chips, you can also try tortilla chips for homemade cheesy nachos.

Meat

Meatballs, sausage, steak, and poached chicken all go well with fondue. For sausage, authentic sweet Italian sausage is a great choice. You can also add a variety of cured meats such as beef jerky, kielbasa, pepperoni, salami, or chorizo.

Seafood

Seafood, such as shrimp, crab, or lobster, can add an elegant touch to your fondue spread. Grilled, roasted, or sautéed shrimp go particularly well with a bold cheese fondue made with brandy or white wine.

Vegetables

Almost any vegetable can be a good choice for fondue, depending on how you prepare it. Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious when roasted first. You can also steam some green beans, pearl onions, radishes, or baby potatoes. If you're looking for something raw, try celery, fennel spears, carrots, or cherry tomatoes.

Fruit

While it may seem like an unusual pairing, fruit can go surprisingly well with fondue. Apples, pears, pineapple, and grapes are all worth trying.

Different types of fondue

Fondue is a Swiss dish that traditionally consists of melted cheese and wine, served in a communal pot. However, over the years, the term has been used for several other dishes with similar styles but different ingredients. Here is a list of some of the different types of fondue:

Cheese Fondue

The traditional Swiss fondue consists of a blend of cheeses, wine, and seasonings. The cheese is often a combination of Gruyère, Swiss cheese, Gouda, Fontina, or Emmental. The wine is typically white wine, and the fondue is seasoned with nutmeg, salt, and sometimes garlic. This type of fondue is served with cubed bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels for dipping.

Chocolate Fondue

Chocolate fondue, or fondue au chocolat, is a sweet variation of the traditional fondue. It consists of melted chocolate, often mixed with heavy cream and kirschwasser (a type of cherry brandy). Popular dipping items for chocolate fondue include fruit, pastries, pretzels, marshmallows, wafers, and even cubes of cake.

Broth Fondue

Broth fondue, also known as Fondue Chinoise or Chinese fondue, is a type of fondue where hot broth is served in a large communal pot, and diners dip various ingredients such as meat and vegetable slices into the broth to cook them. This type of fondue is often served with various sauces and pickles.

Oil Fondue

Oil fondue, or Fondue Bourguignonne, is a type of fondue where hot oil is used instead of cheese or broth. Diners dip chunks of meat, vegetables, or seafood into the hot oil to cook them, and then serve them with dipping sauces such as Béarnaise, aioli, or horseradish sauce.

Wine Fondue

Wine fondue, or Fondue Vigneronne, is a variation of broth fondue that uses wine instead of broth to create the dipping sauce. It is heavily spiced with salt, pepper, chilli, garlic, onion, coriander, cinnamon, and various other herbs. Meat and vegetables cooked in wine fondue are often served with mustard or bearnaise sauce.

These are just a few examples of the different types of fondue that have evolved from the traditional Swiss dish. Each type of fondue has its unique ingredients and dipping items, but they all share the communal pot and the act of dipping, which is the main characteristic that defines a fondue.

Frequently asked questions