Fondue's Market Share In The Usa: Who's Dipping?

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, but it was popularised in North America in the 1960s. The introduction of fondue to the US occurred in 1964 at the New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. Since then, fondue has become a popular dish in the US, with many independently owned fondue restaurants thriving across the country. While the market share for fondue in the USA is not readily available, the popularity of fondue restaurants and the existence of various chains dedicated to the dish indicate that it holds a notable share in the US food market.

History of fondue in the USA

Fondue, derived from the French word "fondre", meaning "to melt", was introduced to the USA at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant. Fondue originated in 18th-century Switzerland as a way for farm families to make the most of limited food resources during the winter months. Stale bread could be softened by dipping it in melted cheese, and the addition of wine made for a hearty meal. The first written recipes for fondue were published in 18th-century cookbooks from France and Belgium, but they specified the use of Gruyère, a Swiss cheese. This suggests that the Swiss were the true originators of fondue.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue 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, positioning fondue as the Swiss national dish and a symbol of Swiss unity and national identity.

Fondue became popular in the USA in the 1970s, with fondue sets in trendy colours like avocado and burnt orange becoming common household items. Fondue restaurants also sprang up across the country, including Fondue Fred's in Berkeley, California, and The Melting Pot in Chicago. Fondue enjoyed a brief resurgence in the late 2000s, riding the wave of '70s nostalgia. Today, fondue is still enjoyed in the USA, although its popularity may have waned since its heyday.

Popularity of fondue in the USA

Fondue is a Swiss dish that was popularized in the USA in the 1960s and 1970s. The dish consists of melted cheese and wine served in a communal pot (called a caquelon or fondue pot) over a portable stove (réchaud) heated by a candle or spirit lamp. Diners then dip bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The first introduction of fondue to the USA occurred in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. During this time, fondue was also popularized by other chafing dish foods. In the mid-1960s, Swiss restaurateur Konrad Egli introduced chocolate fondue as part of a promotion for Toblerone chocolate.

While fondue's popularity may have waned in the following decades, it is still enjoyed in the USA, with independently owned fondue restaurants thriving across the country. Fondue is especially popular during the winter months when melted cheese is a desirable comfort food.

In addition to traditional cheese fondue, there are now several variations of the dish, including chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. These dishes are all considered part of the broader category of "fondue," which refers to any food that is dipped into a communal pot of liquid kept hot in a fondue pot.

Fondue restaurants in the USA

Fondue, from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland. It was introduced to America in 1964 at the New York World's Fair. By the 1970s, fondue parties were all the rage and fondue restaurants were popular. While fondue is no longer a trendy dish, independently owned fondue restaurants are thriving across the USA. Here are some of the top fondue restaurants in the country:

Geja’s Cafe, Chicago

Geja’s Cafe is a romantic fondue restaurant with dim lighting, live flamenco and classical guitar music, low ceilings, and cozy booths. The fondue is made from Swiss Gruyère and Kirsch cherry brandy, served with bread, vegetables, and fruit for dipping. The restaurant offers four surf and turf dinners, a vegetarian option, and a plant-based option, all of which include fondue. The restaurant also has an extensive wine list.

Kashkaval Garden, New York City

Kashkaval Garden has been a staple in Hell's Kitchen since 1997. The restaurant offers four fondue specialties served in a cast-iron pot with a baguette for dipping: cheddar and cider with caramelized onions, kashkaval (Bulgarian sheep's milk cheese), truffle (Gruyère and truffle oil), and classic (Gruyère and Raclette). On Thursdays, Fridays, and Saturdays, they offer a three-course "Wine Prix Fixe for Two" with fondue as the main course.

The Little Dipper, Wilmington, North Carolina

The Little Dipper is a fondue restaurant located in historic downtown Wilmington. The restaurant offers seven cheese options for fondue, including Baja Cheddar and Smoky Gouda Bacon, served with bread, vegetables, and fruit for dipping. They also have a wine menu that includes a Chasselas from Switzerland. You can enjoy your fondue indoors or outdoors on their deck.

La Fondue, Saratoga, California

La Fondue offers 11 cheese choices for fondue, including cheddar and beer, Swiss and white-wine blends, and four-cheese and white-wine blends. You can order your fondue à la carte, which includes two salads, or you can choose one of their four meat selections, such as Louisiana alligator and ostrich.

The Mona Lisa Fondue Restaurant, Manitou Springs, Colorado

The Mona Lisa Fondue Restaurant offers a four-course fondue dinner, including a salad, cheese fondue, entrée, and chocolate fondue. They have eight cheese-fondue options, including a dairy-free option and a unique blend of brie, basil, and peaches drizzled with honey.

Simply Fondue, Dallas

Simply Fondue is a fondue-focused eatery located in the Lower Greenville neighborhood. The restaurant offers five cheese fondues, including Loaded Whiskey Cheddar and smoked gouda, served with bread, fruits, and vegetables for dipping. They also have a selection of signature martinis, such as the Key Lime Pie and Caramel Appletini.

Urban Fondue, Portland, Oregon

Urban Fondue offers a variety of cheese fondues, including a ruby-port fondue with balsamic glaze and blueberries, and local specialties such as smoked local farmhouse cheddar and Willamette Valley black truffles. They also have a cozy atmosphere with red booths, making it a perfect spot for a fondue evening.

Types of fondue

Fondue is a Swiss dish that typically 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 term "fondue" has since been generalised to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

There are four commonly prepared types of fondue:

• Cheese fondue: The classic Swiss fondue consists of a blend of cheeses, wine, and seasoning, although there are many variations, such as using beer instead of wine. The traditional pot (caquelon) is rubbed with a cut garlic clove, and white wine and cornstarch are added and heated before grated cheese is added and gently stirred until melted.
• Chocolate fondue: This variation was invented in the mid-1960s as part of a promotion for Toblerone chocolate. It is often served with cubed pound cake, pretzels, strawberries, and other dippers.
• Oil fondue (or meat fondue): This type of fondue consists of meats cooked in bubbling hot oil and then dipped in an array of flavourful sauces. Common meats include filet mignon, chicken breast, pork tenderloin, veal cutlets, and shrimp.
• Broth fondue: Similar to oil fondue, but the meat and vegetables are cooked in hot broth. This is similar to the Chinese Hot Pot.

In addition to these four main types, there are several other fondue variations, including:

• Peanut butter fondue: A smooth and dippable combination of white chocolate and peanut butter, perfect for both sweet and savoury dippers.
• Greek fondue: A melty dip made with feta, mozzarella, and cream cheese, served with pita chips or toasted pita bread.
• Smoked mozzarella fondue: A recreation of the iconic Olive Garden app, perfect for when you don't want to leave your house.
• Salted caramel fondue: Melted sweet-salty caramel candies, served with pretzels, green apples, and graham crackers.
• Double chocolate fondue: A slow-cooker variation that combines two types of chocolate for an extra rich experience.
• Fireball fondue: A unique twist on the classic chocolate fondue, with the addition of Fireball liquor.
• S'mores fondue: A combination of heavy cream, marshmallow cream, and chocolate, for an ultra-dippable sweet treat.

How to make fondue

Fondue, derived from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland as a means for farm families to stretch their limited resources during the winter months. It was introduced to America in 1964 at the New York World's Fair and has been a popular dish ever since.

Ingredients:

• 1 cup dry white wine
• 2 tablespoons all-purpose flour (or cornstarch)
• 1/4 teaspoon ground nutmeg
• 1/2 pound shredded Swiss cheese
• 1/2 pound shredded Gruyère cheese
• 1 (1 pound) loaf French bread, cut into 1-inch cubes
• Salt to taste

Optional ingredients:

• Meat, potatoes, sliced fruit (such as apples), vegetables (cauliflower, broccoli, sliced bell peppers), crackers, chips, or pretzels for dipping
• Garlic clove
• Lemon juice
• Mustard

Instructions:

• Bring the wine to a simmer in a fondue pot over medium-low heat.
• (Optional) Rub a garlic clove all around the inside of the pot and add it to the pot with the wine.
• Stir in the flour and nutmeg until well combined.
• Add the Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until the cheese is melted.
• Season with salt.
• Serve with cubed French bread and your choice of optional dipping ingredients.

Tips:

• For a classic Swiss fondue, use a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and Gouda.
• If you want to make a larger batch, you can double the recipe and use 8 ounces of each cheese.
• To make the fondue extra smooth, grate the cheese instead of chopping it.
• If the fondue becomes too thick, add a little more white wine to thin it out.
• For a fondue with a kick, add some cayenne pepper or paprika.
• If you don't have a fondue pot, you can use a regular pot, but you'll need to keep returning it to the stove to rewarm the fondue.

Frequently asked questions