Fondue Consumption Trends In The United States

Fondue, a Swiss dish consisting of melted cheese and wine served in a communal pot, has had varying levels of popularity in the US. Fondue was popularized in the US in the 1960s and 1970s, with its introduction at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. During this time, fondue sets became a staple in many American households. However, the popularity of fondue as a food fad eventually waned, along with other trends such as aspic, foam, and bacon-centric dishes. While it may not be as trendy as it once was, fondue continues to be enjoyed by Americans, especially during the winter months.

The history of fondue in the US

Fondue, from the French "fondre", meaning "to melt", originated in 18th-century Switzerland as a way for farm families to stretch their limited food resources during the winter months. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for the use of Gruyère, a Swiss cheese. Thus, the Swiss are credited as the originators of fondue.

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

Fondue was introduced to the United States in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. It quickly gained popularity in the US during the 1960s and 1970s, along with other foods made in chafing dishes. During this time, the term "fondue" was generalized to refer to other dishes served in a communal hot pot, such as chocolate fondue and fondue bourguignonne. The popularity of fondue in the US continued into the 1970s, with "Betty Crocker" promoting fondue parties as "great fun" in 1970.

How to make fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is typically made with melted cheese and wine, served in a communal pot over a portable stove. Here is a step-by-step guide on how to make fondue:

Ingredients:

• Good-quality cheese (Gruyère, Swiss, fontina, Gouda, Emmental, Comté, raclette, or vacherin)
• Dry and high-acid white wine (such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Cornstarch or flour
• Garlic
• Bread or vegetables for dipping
• Optional: nutmeg, lemon juice, mustard, meat, crackers, chips, or pretzels

Instructions:

• Grate the cheese. Grating the cheese will ensure quicker melting and a smoother fondue.
• Toss the cheese with cornstarch or flour. This will help thicken the fondue and prevent the cheese from clumping.
• Bring the wine to a simmer in a fondue pot or large saucepan. You can also rub a garlic clove on the inside of the pot for extra flavour.
• Add the cheese to the simmering wine a little at a time, stirring well to ensure a smooth fondue.
• Season with nutmeg, salt, mustard, or lemon juice, if desired.
• Serve with cubed bread, meat, potatoes, sliced fruit (such as apples), vegetables (such as broccoli, cauliflower, or bell peppers), crackers, chips, or pretzels.

Tips:

• If the fondue becomes too thick, add more white wine to thin it out.
• If making chocolate fondue, dip fruit, pastry, or other treats of your choice.
• If making meat fondue (fondue bourguignonne), cook pieces of meat in hot oil or broth.

What to eat fondue with

Fondue is a Swiss dish that gained popularity in the US in the 1960s and 1970s. It typically consists of melted cheese and wine, served in a communal pot and eaten by dipping various foods into the cheese. While bread is a classic side for fondue, there are many other foods that can be paired with it. Here are some ideas for what to eat with fondue:

Bread

Bread is a classic choice for fondue as it soaks up the warm, creamy cheese. French baguettes, sourdough, breadsticks, bagels, croutons, and pretzels are all great options. Just be sure to toast the bread slightly first so it doesn't fall apart in the fondue.

Potatoes

Pairing your fondue with crispy potatoes creates a similar taste experience to cheese fries. You can get creative with this and make homemade french fries, roasted or baked potatoes, or potato chips. If you opt for potato chips, you can also try tortilla chips for homemade cheesy nachos.

Fruits

Fruits, especially apples, pair surprisingly well with cheese fondue. The crunchy, crisp tartness of an apple is a perfect match when paired with melted cheese, and it makes for a delicious snack or appetizer.

Vegetables

If you're looking for some veggie options, broccoli is an excellent choice. It adds a bit of freshness and a kick of healthy nutrition to this indulgent meal. You could serve it raw or steam it first to give it a smoother taste. Other good vegetable options include peppers, roasted mushrooms, cauliflower, baby carrots, asparagus, and tomatoes.

Meat

Meat can also be a great addition to your fondue. Meatballs, sausage, ham, and steak strips are all perfect for dipping into the cheesy goodness. If you're looking for a more authentic Swiss experience, try some sweet Italian sausage, which pairs amazingly well with savory cheese.

So, there you have it! These are just a few ideas for what to eat with fondue. Get creative, and don't be afraid to experiment with different combinations of foods and cheeses to find your perfect fondue pairing!

Fondue parties

Fondue is a fun and unique way to entertain guests at a dinner party. It's a social way of dining that encourages guests to interact and is a great way to elevate a simple meal into a fun, indulgent experience.

Planning Your Fondue Party

First, you'll need to choose a style: cheese, broth/oil, or chocolate. If it's your first time hosting a fondue party, it's best to stick to just one style, but if you're feeling adventurous, you could attempt two or three.

Next, you'll need to get your hands on a fondue pot. These come in various sizes and materials, including ceramic, cast iron, XL, and even copper. If you don't have a fondue pot, you can use a double boiler or heavy-bottomed pot set over tea lights, but make sure you have enough skewers for your guests, as well as plenty of plates, napkins, and forks.

Setting the Scene

When it's almost time for your guests to arrive, set the mood by throwing a fireplace scene on the TV and playing some music. Wait until your guests arrive to start melting the fondue, and make sure the ingredients are fully warm before transferring them to the fondue pot.

Cheese Fondue

Cheese fondue is the classic choice and typically involves rubbing a garlic clove around the pot, melting Alpine cheeses like Gruyère, Comté, or fontina in a bath of white wine, and finishing with fresh-grated nutmeg and Kirsch. You can also experiment with different cheeses and liquids, such as hard cider, cheddar, and pilsner, or jalapeño. Just be sure to avoid cheeses that don't melt well, like grana or haloumi.

Dippers for Cheese Fondue

The key to a great fondue party is offering a variety of dippers. You can start with the classics, like bite-size bread, apples, and cured meats, and then get creative with other options. Here are some ideas:

• Crispy bread (sourdough is a popular choice)
• Cured meats such as prosciutto
• Fresh vegetables like cucumber and carrot
• Cooked vegetables like Brussels sprouts or cauliflower
• Small boiled potatoes or French fries
• Thinly sliced sausage
• Cornichons or small pickles
• Steak tips, thinly sliced
• Roasted baby potatoes
• Roasted cauliflower florets
• Shrimp

Broth/Oil Fondue

If you want to offer a more substantial meal, you can add a pot of hot oil or broth to cook meat and vegetables. This style is similar to Japanese shabu shabu or Chinese hot pot. It's a fun way to showcase a from-scratch stock and get creative with dipping sauces.

Dippers for Broth/Oil Fondue

• Shrimp
• Chicken
• Steak
• Sausages
• Ravioli
• Tortellini
• Meatballs
• Vegan meats
• Any of the vegetables mentioned for cheese fondue

Chocolate Fondue

Chocolate fondue is a versatile and indulgent way to end your fondue party. You can use white, milk, or dark chocolate as your base and add flavors like coconut or nut butter. Or, for a unique twist, try using a fudgy Norwegian whey cheese called Gjetost.

Dippers for Chocolate Fondue

• Cubed pound cake
• Marshmallows
• Graham crackers
• Strawberries
• Banana slices
• Brownie chunks
• Shortbread
• Pretzels
• Potato chips
• Cheesecake cut into pieces
• Dried fruit
• Bacon

The decline in fondue's popularity

Fondue, a Swiss dish consisting of melted cheese and wine served in a communal pot, was popularized in North America in the 1960s. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained further popularity in the US when it was introduced at the Swiss Pavilion's Alpine restaurant at the 1964 World Fair in New York. However, fondue's peak popularity in the US was in the 1970s when advertisers jumped on the bandwagon with aggressive ad campaigns. Since then, the food fad has died down, along with other trends of the time such as aspic, foam, and everything bacon. So, what led to the decline in fondue's popularity?

One reason for the decline in fondue's popularity could be the natural ebb and flow of food trends. Like any other food fad, fondue was not meant to last as a permanent trend. It enjoyed its moment in the spotlight and then gave way to new culinary trends and tastes.

Another factor contributing to the decline could be the perception of fondue as an unhealthy dish. Fondue is typically made with large amounts of cheese and other high-calorie ingredients, which may be off-putting to health-conscious consumers. In addition, the communal nature of fondue, with multiple people dipping into the same pot, may raise concerns about hygiene and double-dipping.

The resurgence of fondue in the 1970s was largely driven by aggressive advertising campaigns that positioned it as a fun and social dish. However, over time, the novelty of fondue may have worn off, and consumers may have sought out newer and more exciting dining experiences. Additionally, the preparation and consumption of fondue can be time-consuming and messy, which may be unappealing to those seeking convenience and ease in their dining choices.

Furthermore, the decline in fondue's popularity may be attributed to changes in culinary preferences and tastes. The rich and indulgent nature of fondue may not align with the growing trends toward lighter, healthier, and more plant-based cuisine. Consumers today are increasingly seeking out fresh, locally sourced, and sustainable food options, which may not align with the perception of fondue as a heavy and indulgent dish.

While fondue may have experienced a decline in popularity, it remains a beloved dish in Swiss culture and continues to be enjoyed by many around the world. It evokes a sense of communal dining and can be a fun and interactive experience for those who indulge in it.

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