The Ancient Swiss Art Of Cheesy Fondue

Fondue, from the French to melt, is a Swiss dish consisting of melted cheese and wine served in a communal pot. 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. However, the name cheese fondue referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was presented as a Swiss national dish. The Swiss Cheese Union popularised fondue as Switzerland's national dish in the 1930s as a way of increasing cheese consumption.

The original fondue was made with eggs and cheese

Fondue, from the French "fondre", meaning "to melt", is a Swiss dish that was first mentioned in Homer's Iliad from around 800 to 725 BC. It was described as a mixture of goat's cheese, wine and flour. In the 18th century, the first written recipes for fondue appeared in cookbooks published in France and Belgium, calling for Gruyère cheese, a Swiss variety. 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 name "cheese fondue", until the late 19th century, referred to this egg-based dish. It was only in 1875 that the first known recipe for the modern cheese fondue, without eggs, was published. Despite its modern associations with rustic mountain life, it was originally a dish for wealthy town-dwellers in the lowlands of western, French-speaking Switzerland.

Fondue was popularised as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It became a symbol of Swiss unity and national identity, especially after World War II when rationing ended. Fondue was introduced to America at the 1964 New York World's Fair, featured at the Swiss Pavilion's Alpine restaurant.

Today, fondue is considered a winter meal in Switzerland, enjoyed communally with cubes of bread dipped into a pot of melted cheese. The traditional Swiss cheeses used are mainly Emmental and Gruyère, though other varieties include Vacherin, Appenzeller, and Sbrinz. The basic ingredients are cheese, wine, and garlic, but other common add-ins include mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis.

The Swiss Cheese Union popularised it as a national dish

The Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as Switzerland's national dish in the 1930s as part of a campaign to increase cheese consumption in the country. This was a successful endeavour, as fondue is now considered the most recognisable Swiss food worldwide.

The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, when rationing ended, the Union resumed its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland.

Fondue was originally a winter tradition in Switzerland, where farm families would combine leftover cheese, stale bread, and wine to be enjoyed around the hearth. The Swiss Cheese Union's campaign was so successful that fondue became a symbol of Swiss unity and national identity.

In the 1950s, the term "fondue" began to be generalised to other dishes where food is dipped into a communal pot of hot liquid. This expansion is mainly attributed to New York-based Swiss restaurateur Konrad Egli, who introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Egli also invented chocolate fondue in the mid-1960s as part of an ad campaign for Toblerone chocolate.

It's a Swiss winter tradition

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated by a candle or spirit lamp. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. Fondue is a Swiss winter tradition, with its origins in the 18th century, where farm families would use remaining cheese, stale bread, and wine to gather around the hearth during the cold winter months.

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". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. The name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was presented as a Swiss national dish.

Fondue is traditionally made and served in an earthenware pot known as a caquelon. This wide, shallow pot is favoured because it heats evenly and retains heat, allowing the meal to be enjoyed for a longer period. Diners skewer cubed chunks of bread, dip them into the bubbling cheese, and swirl for a few seconds to coat the bread and allow it to soak up the cheese. It is important not to soak the bread for too long, or it will disintegrate. Losing your bread in the pot is considered bad form, and the Swiss will jokingly assign a penalty, such as washing the dishes.

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 used for dipping is usually sturdy, and can be either white or brown, cut into bite-sized chunks. Accompaniments often include potatoes, cornichon, and pickled pearl onions. The traditional beverages served with fondue are white wine, tea, and occasionally a glass of kirsch.

Fondue is considered a winter meal by the Swiss and is enjoyed as a comforting family-style meal. It is found in homes and restaurants throughout Switzerland, particularly in traditional or rural areas in both French and German-speaking regions. Fondue is rarely served in elegant restaurants, as the aroma can overpower the more subtle flavours of other diners' food.

There are several regional varieties of Swiss-style fondue, with different combinations of cheeses and seasonings. Some popular varieties include Fondue Vaudoise, made with Gruyère cheese; Fondue Neuchâteloise, made with Gruyère and Emmental; and Fondue Innerschweiz, made with Gruyère, Emmental, and Sbrinz.

Fondue was introduced to America in 1964

Fondue, the Swiss dish of melted cheese and wine, consumed by dipping in cubes of bread, was introduced to America in 1964 at the New York World's Fair. It was featured at the Swiss Pavilion's Alpine restaurant.

The Swiss Cheese Union (Schweizerische Käseunion) had been promoting fondue as a national dish since the 1930s as a way of increasing cheese consumption in 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 was also associated with mountains and winter sports, and it became a symbol of Swiss unity and national identity.

In the 1950s, the term "fondue" began to be used more generally for any dish in which food is dipped into a communal pot of liquid. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (pieces of meat cooked in hot oil or broth) at his New York restaurant in 1956. He also invented chocolate fondue in the mid-1960s as part of a promotion for Toblerone chocolate.

Fondue became popular in the United States in the 1960s and 1970s, along with other foods made in chafing dishes. It was promoted with slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood") and, in 1981, "Fondue isch guet und git e gueti Luune" ("fondue is good and creates a good mood"), abbreviated as "figugegl".

There are many regional varieties

Fondue Vaudoise

This variety is made exclusively with Gruyere cheese.

Fondue Neuchâteloise

Fondue Neuchâteloise is made with a blend of Gruyère and Emmental.

Fondue Innerschweiz

Fondue Innerschweiz is a mix of Gruyere cheese, Emmental, and Sbrinz.

Fondue Fribourgeoise

Fondue Fribourgeoise is the only variety that does not use Gruyere cheese or wine. Instead, it is made by melting Fribourg vacherin in a few tablespoons of water over low heat.

Fondue Jurassienne

Fondue Jurassienne is made with only one type of cheese, Comté, which can be either hard and mature or mild.

Fondue Auvergnate

Fondue Auvergnate uses three types of cheese, all locally popular varieties: hard cheese Cantal, soft Saint-Nectaire, and blue Fourme d’Ambert.

Fondue Savoyarde

Fondue Savoyarde is the most common and flexible variety. It typically uses Comté as the primary basis, similar to Swiss-style fondues using Gruyere cheese. However, like Fondue Innerschweiz, it can be made by mixing three or four different cheese varieties. Beaufort cheese is almost always present, and other local cheese varieties can be added as desired. Reblochon and Abondance cheese are also popular options.

Italian-Style Fondue

Italian-style fondue, or Fonduta alla Valdostana, has more in common with the original dish called "cheese fondue", as it is made with eggs. It uses Fontina cheese as the main ingredient, combining it with milk, a bit of flour for emulsification, and egg yolks. It has a sweeter and milder flavour and a richer, creamier texture compared to Swiss and French fondue. It is often served as a sauce for polenta, pasta, and risotto, rather than just a dip.

Fondue Appenzellerland

Fondue Appenzellerland is the only other variety besides Fondue Fribourgeoise that does not use Gruyere cheese, opting for Appenzeller cheese instead.

Fondue à la genevoise

This variety, from Geneva, is moitié-moitié, or half-and-half, made with Gruyère and Fribourg-style vacherin (cow's milk) cheeses.

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