A Melting History: The Ancient Origins Of Fondue

Fondue, from the French word fondre, meaning to melt, is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. The earliest known recipe for the modern form of cheese fondue dates back to 1699, when it was referred to as Käss mit Wein zu kochen, or to cook cheese with wine. However, the origin of fondue is said to have begun in the 18th century 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 would soften and become more palatable. From these humble beginnings, fondue became a Swiss winter tradition and was later promoted as Switzerland's national dish in the 1930s.

The first cheese fondue recipe

The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium. However, 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". The recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The first known recipe for the modern cheese fondue under the name "fondue", with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland.

Ingredients:

• Grated or cut-up cheese
• Wine
• Bread

Instructions:

• Melt the cheese with wine.
• Dip bread in the mixture.

The Swiss Cheese Union's role

The Swiss Cheese Union (Schweizerische Käseunion) played a pivotal role in the popularisation of fondue as Switzerland's national dish. In the 1930s, the Union embarked on a campaign to increase cheese consumption in Switzerland by promoting fondue as a national dish and a symbol of Swiss unity and identity. This campaign was a remarkable success, with fondue becoming deeply ingrained in Swiss culture and tradition.

The Swiss Cheese Union's efforts extended beyond marketing. They actively created pseudo-regional recipes as part of the "spiritual defence of Switzerland", fostering a sense of regional pride and ownership of the dish. They also distributed fondue sets to military regiments and event organisers across the country, ensuring that fondue was not only enjoyed in homes and restaurants but also at various events and gatherings. This widespread availability of fondue sets made it convenient and accessible for people to prepare and savour this delicious dish.

The Union's campaign was so effective that fondue became synonymous with Switzerland and its people. It was, and still is, regarded as a quintessential Swiss dish, enjoyed by locals and tourists alike. The Union's aggressive marketing slogans, such as "La fondue crée la bonne humeur" ("fondue creates a good mood"), resonated with the Swiss people and contributed to the enduring popularity of fondue.

The Swiss Cheese Union's campaign also extended beyond Switzerland's borders. In 1964, at the Swiss Pavilion's Alpine restaurant during the New York World's Fair, they introduced fondue to Americans, marking the beginning of its popularisation in North America. This international outreach further solidified fondue's status as a globally recognised Swiss dish.

Fondue as a Swiss winter tradition

Fondue, from the French word "fondre", meaning "to melt", has become a Swiss winter tradition. The earliest known recipe for the modern form of cheese fondue dates back to 1699, when it was referred to as "Käss mit Wein zu kochen", or "to cook cheese with wine". However, its origins as a Swiss dish can be traced back to the 18th century when farm families would use leftover cheese, stale bread, and wine to create a hearty meal during the cold winter months when fresh produce was scarce. By dipping the stale bread into the melted cheese, it would soften and become more palatable.

This tradition of cooking and eating together over a warm fire became a staple for Swiss families during the winter. The Swiss Cheese Union (Schweizerische Käseunion) played a significant role in popularising fondue as Switzerland's national dish in the 1930s as a way to increase cheese consumption. They even created pseudo-regional recipes to strengthen the dish's association with Swiss culture and promote national unity.

Fondue's connection to French-speaking Switzerland, particularly the Rhône-Alpes region near the Geneva border, is undeniable. In Geneva, the fondue is typically "moitié-moitié" or half-and-half, made with Gruyère and Fribourg-style Vacherin cheeses. The earthenware pot, known as a "caquelon", sits above a portable stove, ensuring the mixture stays bubbling while long forks are used to dip and swirl country-style bread.

Today, fondue remains a beloved Swiss tradition, especially during the winter months. It is enjoyed in homes and restaurants throughout Switzerland, though it is most prevalent in traditional or rural areas. For many Swiss people, the best fondue is the one enjoyed at home with family and friends. Fondue is often paired with hot tea or cold white wine, specifically Chasselas or "fendant", as locals believe anything else may cause indigestion.

The origin of the word 'fondue'

The word "fondue" is the feminine passive past participle of the French verb "fondre", which means "to melt". The word "fondre" itself comes from the Latin "fundo", which also means "I melt". The word "fondue" was first used in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and first appeared in English in 1878. The German form of the word is borrowed from the French as a loanword.

The first recipe for fondue dates back to 1699, when it was referred to as "Käss mit Wein zu kochen", or "to cook cheese with wine". The dish was promoted as Switzerland's national dish by the Swiss Cheese Union in the 1930s, and was popularised in North America in the 1960s.

The origins of the dish itself are a little hazy. It is said to have been mentioned in Homer's "Iliad" from around 800 to 725 BC, where it was described as a mixture of goat's cheese, wine and flour. In the late 17th century, a Swiss cookbook, "Kochbuch der Anna Margaretha Gessner", mentions cooking cheese with wine. Some say that peasants in the Swiss mountains created the dish to use up leftover bread and cheese during the colder months when fresh produce was scarce. Modern fondue, consisting of melted cheese and wine set in a pot over an open flame, dates to the late 1800s, with roots in the French Rhône-Alpes region near the Swiss border.

Different types of fondue

Fondue is a Swiss dish that originated in the 18th century as a way for farm families to make use of leftover bread and cheese during the winter months. The term "fondue" comes from the French word "fondre", which means "to melt". While fondue typically consists of melted cheese and wine served in a communal pot, there are several variations of this dish that have been created over the years. Here are some of the different types of fondue:

Cheese Fondue

Cheese fondue is the traditional Swiss fondue made with a blend of cheeses, wine, and seasonings. The most common cheeses used are Gruyère and Vacherin Fribourgeois, known as "moitié-moitié" or "half-and-half". Other popular combinations include Gruyère with Appenzeller or Raclette. The type of cheese used can vary depending on the region in Switzerland, and some recipes may also include additional ingredients such as garlic, herbs, or spices.

Chocolate Fondue

Chocolate fondue is a sweet variation of the classic fondue, where pieces of fruit, pastry, or other treats are dipped into a melted chocolate mixture. This type of fondue is perfect for those with a sweet tooth and can be served with a variety of dippers such as strawberries, bananas, apples, or wafers.

Fondue Bourguignonne

Fondue Bourguignonne is a type of fondue where pieces of meat are cooked in hot oil or broth. This fondue is a great option for those who want a heartier meal and can be served with a variety of meats and vegetables.

Beer Cheese Fondue

Beer cheese fondue is a fun twist on the classic cheese fondue, where beer is used instead of wine. This fondue is perfect for game day or any other casual gathering, and can be served with a variety of dippers such as bread, vegetables, or even bite-sized pieces of meat.

Spinach and Artichoke Fondue

Spinach and artichoke fondue combines the classic flavours of spinach and artichoke dip with a blend of cheeses and broth. This fondue is perfect for those who want a savoury and hearty dish, and can be served with mushrooms, shrimp, beef, or other dippers.

Crab Fondue

Crab fondue is a delicious and creamy option for those who enjoy seafood. This fondue is perfect for cold days and gatherings, and can be made even smokier with the addition of diced bacon and white wine or sherry.

These are just a few examples of the many different types of fondue that have been created over the years. Whether you're a cheese lover, a sweet tooth, or simply looking for a fun and interactive dining experience, there's a fondue variation to suit every taste and occasion.

Frequently asked questions