Cheese Fondue's First Recipe: When Did It Appear?

The first recipe for cheese fondue, or 'to cook cheese with wine' as it was then known, was written in 1699. The Swiss dish, which consists of melted cheese and wine served in a communal pot, was popularised in North America in the 1960s. The Swiss Cheese Union promoted fondue as a national dish in the 1930s as a way of increasing cheese consumption.

The first recipe for cheese fondue was published in 1699

Fondue, derived from the French word "fondre", meaning "to melt", 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. While the exact origins of modern cheese fondue are somewhat unclear, the first recipe for cheese fondue was published in 1699 in Zurich, Switzerland.

The recipe, titled "Käss mit Wein zu kochen", which translates to "to cook cheese with wine", instructs readers to melt grated or cut-up cheese with wine and dip bread into it. This early version of the dish was likely a way for Alpine farmers in Switzerland to use up leftovers during the winter months when fresh food was scarce. Farming families would cook wine, garlic, and herbs with hardened cheese in a pot, known as a caquelon, over a fire.

Over time, the practice of making cheese fondue migrated from the mountains to the towns, and it became popular among all social classes. By the 18th century, recipes for fondue began to appear in cookbooks published in France and Belgium, further spreading the dish's popularity. However, these recipes called for Gruyère cheese, a Swiss favourite, solidifying Switzerland's association with the dish.

In the 1930s, the Swiss Cheese Union popularized fondue as a Swiss national dish to increase cheese consumption and promote unity among the Swiss people. They marketed the dish aggressively with slogans such as "La fondue crée la bonne humeur" ("fondue creates a good mood"). Fondue sets were sent to military regiments and event organizers across Switzerland, helping to solidify its place in Swiss culture.

Today, fondue is enjoyed worldwide and has become a symbol of Swiss unity and national identity. It is often associated with mountains and winter sports, and remains a popular dish for social gatherings and special occasions.

It was called 'Käss mit Wein zu kochen' ('to cook cheese with wine')

The first recipe for cheese fondue dates to 1699, when it was referred to as ‘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. It was published in a book from Zürich, and is the earliest known recipe for the modern form of cheese fondue.

The origins of fondue lie in Switzerland, where it was a way for farm families to make use of leftovers during the winter months when fresh food was unavailable. In Alpine farm villages, bread was only baked occasionally, so stale bread was softened by dipping it into melted cheese. The dish was also a way to use up hardened cheese, with a little wine added to the mix.

Fondue is traditionally made and served in an earthenware pot known as a caquelon. Diners skewer chunks of bread, vegetables, or other foods onto long-stemmed forks and dip them into the hot cheese. The crusty slab of cheese that forms at the bottom of the pot during the meal is called le religieuse and is considered a delicacy.

While the exact roots of modern cheese fondue are a little unclear, it is known that the association with Switzerland was strengthened by the Swiss Cheese Union in the 1930s. The Union promoted cheese fondue and raclette as a national dish, with the slogan ‘La fondue crée la bonne humeur’ or ‘fondue creates a good mood’. Fondue sets were sent to the military and to popular events, helping to cement the dish as part of the Swiss way of life.

The Swiss popularised cheese fondue in the 1930s

Cheese 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 with a candle or spirit lamp. Diners dip bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The Swiss Cheese Union (Schweizerische Käseunion) popularised cheese fondue in the 1930s as a way of increasing cheese consumption. They promoted it as a Swiss national dish, alongside raclette, another cheesy dish. The Union's marketing campaign included slogans such as "La fondue crée la bonne humeur" ("fondue creates a good mood"), and they sent fondue sets to military regiments and event organisers across Switzerland.

The origins of fondue are believed to date back to the 18th century, when Swiss farm families would use leftover hardened cheese, stale bread, and wine to create a hearty meal during the winter months. The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, but they featured Gruyère, a Swiss cheese. The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine and dipped with bread, comes from a 1699 book published in Zürich. This recipe was referred to as "Käss mit Wein zu kochen", which translates to "to cook cheese with wine".

Over time, fondue migrated from the mountains to the towns, and it became associated with the wealthy classes, particularly in the lowlands of western, French-speaking Switzerland. The modern recipe that we know today, which typically includes cheese, wine, and herbs, was first written down in the French Rhône-Alpes region near the Swiss border around 1875.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. Today, it is considered a symbol of Swiss unity and is often associated with mountains and winter sports.

Fondue was introduced to America in 1964

Fondue, from the French word "fondre", meaning "to melt", was introduced to America in 1964 at the New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant. The Swiss Cheese Union had been promoting fondue as Switzerland's national dish since the 1930s, but it was unknown in America, the world's largest cheese market, prior to 1964.

The Swiss Cheese Union's campaign to increase cheese consumption in Switzerland was highly successful, with fondue becoming a symbol of Swiss unity and national identity. Fondue sets were sent to military regiments and event organisers, and it was even added to Swiss military cookbooks. The Swiss continued to promote fondue aggressively in the 1960s, with slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood").

The introduction of fondue to America in 1964 was part of this promotional campaign, and it proved to be a success, with fondue becoming popular in the United States in the 1960s and 1970s. The Swiss also introduced fondue bourguignonne and chocolate fondue to America in the 1950s and 1960s, respectively.

There is no standard recipe for fondue

The type of bread served alongside fondue varies as well. It is typically sturdy and can be either white or brown, cut into bite-sized chunks for dipping. That said, some recipes recommend French bread, while others suggest a rustic, crusty bread.

Accompaniments to fondue differ as well. Potatoes, cornichon, and pickled pearl onions are often served on the side. As for drinks, white wine, tea, and occasionally a glass of kirsch are recommended.

There are also several variations when it comes to the method of preparation. For example, some recipes suggest rubbing the caquelon with a cut garlic clove, while others recommend mincing or pressing the garlic and adding it to the pot. Some recipes call for flour, while others suggest cornstarch. Many recipes include nutmeg, but this ingredient is not always used.

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