Cheese Fondue: A Classic Swiss Dish Explained

Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot over a portable stove. The name is derived from the French verb fondre, meaning to melt. 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, under the name Käss mit Wein zu kochen or to cook cheese with wine. Fondue was popularized in North America in the 1960s and remains popular today.

Characteristics of Cheese Fondue

Cheese fondue's history

Cheese fondue is a Swiss dish that consists of a blend of cheeses, wine, and seasoning, served in a communal pot. It is typically 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 word "fondue" comes from the French verb "fondre", meaning "to melt". 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. Fondue was popularized as a Swiss national dish in the 1930s by the Swiss Cheese Union as a way to increase cheese consumption. It was also promoted as a symbol of Swiss unity and national identity, especially after World War II.

In the 1950s, the term "fondue" began to be generalized to other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue was introduced to America in 1964 at the New York World's Fair and became popular in the United States in the 1960s and 1970s.

Today, fondue is considered a winter meal in Switzerland and is enjoyed as a comforting family-style dish. It is traditionally made and served in an earthenware pot known as a caquelon, which heats evenly and retains heat. The basic ingredients in Swiss fondue are cheese, wine, and garlic, but other add-ins such as mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis are also used. The bread served with fondue is typically sturdy white or brown bread, cut into bite-sized chunks for dipping. Accompaniments may include potatoes, cornichon, and pickled pearl onions, and typical beverages include white wine, tea, and kirsch.

How to make cheese fondue

Cheese fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. Here is a step-by-step guide on how to make cheese fondue:

Ingredients:

• Cheese: Gruyère, Swiss, Fontina, Gouda, Emmental, or a combination of these cheeses.
• Wine: Dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• Cornstarch or flour: This acts as an emulsifier to help the cheese melt smoothly and prevent clumping.
• Seasonings: Nutmeg, salt, garlic, mustard, and/or herbs.
• Dippers: Bread, vegetables (bell peppers, broccoli, carrots, etc.), apples, meat, or potatoes.

Instructions:

• Prepare the cheese by grating it. Grating the cheese ensures quicker melting and a smoother fondue.
• Combine the grated cheese with cornstarch or flour, tossing thoroughly to coat all pieces. This step helps to thicken the fondue and prevent clumping.
• Rub the inside of a fondue pot or medium enameled cast-iron casserole with a garlic clove. This adds flavour to the fondue.
• Bring the wine to a simmer in the fondue pot over medium-low heat. You can also add some minced garlic and lemon juice to the wine for extra flavour.
• Slowly add the cheese to the simmering wine, a little at a time, stirring well between each addition to ensure a smooth fondue. Adding the cheese gradually and stirring constantly helps to prevent lumps and ensures a creamy texture.
• Once the cheese is melted and smooth, add your desired seasonings such as nutmeg, mustard, salt, and/or pepper. You can also add a tablespoon of brandy or Kirsch for an extra kick of flavour.
• Arrange your desired dippers on a platter and serve the fondue while it is still warm and melty.

Tips:

• If the fondue becomes too thick, add a little more white wine to adjust the texture.
• To keep the fondue warm and melted, use a fondue pot with a heat source underneath, such as a candle or a portable stove.
• For an extra crispy treat, allow a thin crust of toasted cheese to form at the bottom of the pot. This is called "la religieuse" and is considered a delicacy.

What to dip in cheese fondue

Cheese fondue is a Swiss dish typically consisting of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, meat, or other snacks into the cheese using long-stemmed forks. Here are some ideas for what to dip into your cheese fondue:

Bread

Bread is a classic choice for dipping into cheese fondue, especially crusty bread or a baguette cut into 1-inch cubes. Sourdough, French, sourdough, sourdough, pumpernickel, and multigrain baguette are all great options.

Fruit

Fruit and cheese are a classic combination, and some fruits go particularly well with cheese fondue. Crisp and tart Granny Smith apples are a popular choice, as are Bosc pears, which have nutmeg and cinnamon undertones that complement the spices in many fondues.

Vegetables

Raw or lightly steamed vegetables are a great option for dipping into cheese fondue. Broccoli, cauliflower, asparagus, carrots, cherry tomatoes, and sliced red bell peppers are all tasty choices. If you're looking for something a little more indulgent, try crispy roasted potatoes.

Meat

Meat is also a popular choice for dipping into cheese fondue. Crispy bacon, cooked meatballs, sliced sausage, salami, prosciutto, chorizo, and poached chicken are all tasty options. For a real treat, try strips of juicy filet mignon skewered with a bit of bread.

Other Options

There are also several other options for dipping into cheese fondue. Pickles, especially cornichons or gherkins, are a surprisingly good choice. Pretzels, crackers, and chips are also tasty options, as are roasted Brussels sprouts, mushrooms, and large pasta shapes.

The best cheeses for fondue

Fondue is a Swiss dish that 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 best cheeses for fondue are those that are buttery and creamy and melt smoothly.

The classic Swiss fondue recipe calls for a mix of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, and gouda. Gruyere and Swiss cheese are popular choices as they are creamy, buttery, and melt smoothly. Fontina is also a good choice for fondue as it has a creamy texture and melts well. For a more traditional Swiss fondue, you can use Appenzeller and Emmentaler cheeses with a little white wine.

Other good options for fondue include:

• Comté
• Raclette
• Vacherin
• Cheddar
• Parmesan
• Young Gouda
• Abondance
• Beaufort
• Emmental
• Manchego
• Monterey jack

If you want to get creative, you can even use sodium citrate to make any type of cheese into fondue, allowing for fun combinations like cheddar and blue cheese or manchego and Monterey jack.

Cheese fondue etiquette

Cheese fondue is a Swiss dish 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. Here are some cheese fondue etiquette tips to keep in mind:

Stir Clockwise

Traditionalists say that you must stir the fondue clockwise or in a figure-eight pattern to keep the cheese homogenized until you reach the bottom of the pot. This helps to ensure that the cheese mixture remains smooth and consistent.

Twirl Your Food

Keep the table tidy by twirling any drips or strands of melted cheese around your cube of bread. Avoid tapping, scraping, or double-dipping, as these actions may be considered impolite in some cultures.

Drink Pairings

According to Swiss lore, it is advisable to pair your fondue with white wine, kirsch, or herbal tea. It is believed that drinking water, juice, or beer with fondue will cause the melted cheese to coagulate and form a ball in your stomach, leading to indigestion.

La Religieuse

Feel free to use a spoon or fork to scrape and dislodge the crust of browned cheese, known as "la religieuse," that forms at the bottom of the empty fondue pot. This crispy cheese delicacy is considered a treat.

Avoid Following Cheese Fondue with Chocolate Fondue

While it may be tempting to indulge in Switzerland's two most famous food exports back-to-back, it is recommended to avoid doing so. Consuming chocolate fondue after cheese fondue may be too rich and could lead to digestive issues. Instead, opt for fresh pineapple, which helps with digestion and provides a bright counterpoint to the creamy cheese.

Dipping Etiquette

When dipping your food into the fondue pot, use a skewering fork to transport the food from the pot to your plate. It is considered impolite to eat directly from the dipping fork. Losing a piece of food in the pot may result in penalties, such as buying a round of drinks or singing a song.

Frequently asked questions