The Melty History Of Fondue

Fondue 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 comes from a 1699 book published in Zurich, under the name Käss mit Wein zu kochen or to cook cheese with wine. The Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. Fondue was introduced to America at the 1964 New York World's Fair and became popular in the US in the 1960s and 1970s.

The first recipe for fondue was published in 1699

Fondue, which comes from the French "fondre", meaning "to melt", had its origins in 18th-century Switzerland. It was a way for farm families to make the most of their limited resources during the winter months. With leftover cheese and stale bread, the family could gather around the hearth and soften the bread by dipping it into the melted cheese.

Over time, fondue migrated from the mountains to the towns and became a popular dish among those living in the lowlands of western, French-speaking Switzerland. While its roots may have been rural, its place at the Swiss table was not limited to the farmhouse and the peasant class; it was frequently enjoyed by people of means.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as part of a campaign to increase cheese consumption in Switzerland. They promoted it as the Swiss national dish and as a symbol of Swiss unity and national identity. Fondue sets were sent to military regiments and event organisers across Switzerland, and it soon became an integral part of Swiss culture.

Today, fondue remains a beloved Swiss tradition and is enjoyed by locals and tourists alike during the winter months. It is typically served in an earthenware pot known as a caquelon, which is placed over a portable stove to ensure the mixture stays warm and bubbly. While there is no standard recipe, fondue typically includes cheese, wine, and garlic, with various add-ins such as herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis. The bread used for dipping is sturdy and can be either white or brown, cut into bite-sized chunks. Accompaniments often include potatoes, cornichon, and pickled pearl onions, and typical beverages served alongside include white wine, tea, and kirsch.

Fondue was a way to use up stale bread and aged cheese

Fondue, from the French word "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. However, the first recipe for cheese fondue dates back to 1699, when it was referred to as "Käss mit Wein zu kochen", or "to cook cheese with wine" in Zurich, Switzerland.

The origin of fondue can be traced back to 18th-century Switzerland, where it was a way for farm families to make use of stale bread and aged cheese during the winter months when fresh food was scarce. In Alpine farm villages, bread was only baked occasionally, so it was usually stale. By dipping the stale bread into melted cheese, it would soften and become more palatable. This method of cooking and eating together over one pot by a warm fire became a Swiss winter tradition known as fondue.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, but they call for Gruyère cheese, which is distinctly Swiss. So, while fondue may have had rural beginnings, it was also enjoyed by those in towns and was not limited to the peasant class. In fact, it was more frequently consumed by people of means.

The widespread popularization of fondue occurred in the 1930s when the Swiss Cheese Union promoted it as Switzerland's national dish to increase cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was also promoted outside of Switzerland, making its way to America in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair.

Today, fondue is considered a winter meal in Switzerland, a comforting one-pot dish enjoyed by families. It is traditionally made and served in an earthenware pot called a "caquelon", which heats evenly and retains heat so the meal stays warm. Diners skewer cubes of bread, about one inch in size, into the bubbling cheese and swirl them for a few seconds to coat and allow the bread to soak up the cheese. It is important to be careful not to soak the bread for too long, or it will disintegrate.

The Swiss Cheese Union popularised fondue in the 1930s

Fondue, from the French "fondre", meaning "to melt", began in Switzerland in the 18th century. It was a way for farm families to make the most of their limited resources during the winter months. With leftover cheese and stale bread, families could gather around the hearth and soften the bread by dipping it into the melted cheese. This way of cooking and eating together became a Swiss winter tradition.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium. However, they call for Gruyère, a Swiss cheese, so the Swiss are rightfully credited as the originators of the dish. While fondue may have had rural roots, it was more frequently enjoyed by people of means. Fondue was not limited to the farmhouse and the peasant class.

The Swiss Cheese Union's marketing campaign was overt and aggressive. They used slogans such as "La fondue crée la bonne humeur" ("fondue creates a good mood") and sent fondue sets to military regiments and event organisers across Switzerland. After World War II, when rationing ended, the Swiss Cheese Union continued its campaign, and fondue became a symbol of Swiss unity and national identity. Fondue even made its way into the cookbooks of the Swiss military.

Fondue was introduced to America at the 1964 New York World's Fair

Fondue, from the French "fondre", meaning "to melt", began in Switzerland in the 18th century. It was a way for families to make use of leftover cheese and stale bread during the winter months when fresh food was scarce. The Swiss Cheese Union popularised fondue as Switzerland's national dish in the 1930s, and after World War II, they continued their marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland.

In 1964, fondue was introduced to America at the New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. This marked the beginning of fondue's popularity in the United States during the 1960s and 1970s. The Swiss Cheese Union's aggressive marketing campaign in Switzerland, with slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood"), had already made fondue a Swiss staple. Fondue's introduction to the American market at the 1964 World's Fair brought this Swiss tradition to a new audience, contributing to its popularity beyond Switzerland.

The Swiss Pavilion's Alpine restaurant showcased fondue's appeal as a warm and comforting meal, perfect for sharing with family and friends. The interactive and social nature of fondue, with its communal pot and long forks for dipping, likely added to its allure. Fondue's debut at the World's Fair presented it as more than just a dish; it embodied a cultural experience, bringing a taste of Swiss tradition to America.

The New York World's Fair provided an ideal platform for introducing fondue to the American market, as it attracted a diverse audience from across the country and the world. With its focus on innovation and culture, the fair offered a unique opportunity to showcase fondue as a novel and exciting culinary trend. The Swiss Pavilion, with its emphasis on Alpine culture and cuisine, created an immersive experience that enticed visitors to try fondue, savouring a taste of Switzerland in the heart of New York.

The popularity of fondue in the United States during the 1960s and 1970s can be attributed to this initial introduction at the 1964 World's Fair. It sparked a fondue craze, with Americans embracing this social and interactive dining experience. The success of fondue in America also inspired variations, such as chocolate fondue, which became another beloved dessert tradition.

The word 'fondue' means 'to melt' in French

Fondue is a Swiss dish typically 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. The word "fondue" comes from the French verb "fondre", which means "to melt". In French, "fondue" is the feminine passive past participle of "fondre" and is used as a noun, meaning "melted".

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", which translates to "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. This recipe is evidence of the Swiss origin of fondue, which began as a way for farm families to stretch their limited resources during the winter months when fresh food was scarce. By dipping stale bread into melted cheese, the bread would soften and become more palatable.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, but they call for Gruyère cheese, a Swiss favourite. The widespread popularization of fondue as a Swiss national dish was part of a marketing campaign by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s to increase cheese consumption in Switzerland. The Swiss Cheese Union promoted fondue as a symbol of Swiss unity and national identity, and it has since become an iconic dish of Switzerland, associated with mountains and winter sports.

The term "fondue" has been generalized since the 1950s to refer to other dishes where food is dipped into a communal pot of hot liquid. This includes chocolate fondue, where pieces of fruit or pastry are dipped into melted chocolate, and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

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