The Fondue Conundrum: Where Does It Belong?

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot over a portable stove. The earliest known recipe for the modern form of fondue comes from a 1699 book published in Zurich, though the name cheese fondue originally referred to a dish made with eggs and cheese. In the 1930s, the Swiss Cheese Union popularised fondue as a Swiss national dish to increase cheese consumption. Since the 1950s, the term fondue has been generalised to other dishes in which food is dipped into a communal pot of hot liquid, such as chocolate fondue and fondue bourguignonne.

Fondue's Swiss origins

Fondue, from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a resourceful way for farm families to make the most of their limited food supplies during the winter months. By melting hardened cheese and dipping stale bread into it, the bread was softened and became more appetising.

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", meaning "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 into it.

However, 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 the name "fondue", with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish.

Fondue was popularised as a Swiss national dish in the 1930s by the Swiss Cheese Union (Schweizerische Käseunion) as a way of increasing cheese consumption. It continued to be promoted aggressively in Switzerland with slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood").

In the 1950s, the term "fondue" began to be generalised to other dishes in which food is dipped into a communal pot of liquid kept hot. This includes chocolate fondue, where pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, where pieces of meat is cooked in hot oil or broth.

Fondue was introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair, and it became popular in the United States in the 1960s and 1970s.

How to make fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It gained popularity in the US in the 1960s and remains popular today.

To make fondue, you'll need the following ingredients:

• Wine (dry and high-acidic, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Cornstarch or flour
• Cheese (traditional Swiss cheeses like Gruyère, Emmental, and Appenzeller, or other good melting cheeses like Gouda, fontina, or cheddar)
• Seasonings (such as nutmeg, salt, pepper, and mustard)
• Dippers (bread, meat, potatoes, sliced fruit, vegetables, crackers, chips, or pretzels)
• Bring the wine to a simmer in a fondue pot.
• Mix in the cornstarch or flour.
• Add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue.
• Season with nutmeg, salt, and pepper to taste.
• If the fondue gets too thick, add a little more wine until you achieve the desired consistency.
• Serve with your choice of dippers.

Some additional tips for making fondue:

• Grate the cheese instead of chopping it for quicker melting and a smoother fondue.
• Toss the cheese with cornstarch to thicken the fondue and prevent clumping.
• Use good-quality wine as it directly impacts the taste of the fondue.
• Add the cheese slowly and stir constantly to ensure a smooth and creamy fondue.
• If your fondue breaks and has a grainy texture, create a cornstarch slurry by whisking together equal parts cornstarch and water, then stir it into the fondue.
• If your fondue tastes a little one-note, add some Dijon mustard or lemon juice to brighten up the flavor.

Different types of fondue

Fondue is a Swiss dish that typically consists of a blend of cheeses, wine, and seasoning, served in a communal pot. However, the term "fondue" has been generalised to refer to other dishes with a similar format, including chocolate fondue and fondue bourguignonne, where meat is cooked in hot oil.

Cheese Fondue

Cheese fondue is the original and most traditional form of fondue, with the earliest known recipe for the modern form of cheese fondue coming from a 1699 book published in Zurich. It typically consists of a blend of cheeses, wine, and seasoning, although there are many variations, such as using beer rather than wine. The traditional cheeses used are Swiss cheeses, mainly Emmental and Gruyère, but other good choices include Gouda, Fontina, and Appenzeller. The best bite, according to fondue aficionados, is the crusty slab of cheese that forms at the bottom of the pot during the course of the meal, called le religieuse.

Chocolate Fondue

Chocolate fondue, or fondue au chocolat, is a popular variation on the traditional cheese fondue. It consists of a pot of melted chocolate, into which pieces of fruit, pastry, or other sweet treats are dipped. Popular dippers include pretzels, marshmallows, wafers, strawberries, bananas, and apples, and even cubes of cake.

Fondue Bourguignonne

Fondue bourguignonne is another variation on the traditional cheese fondue, featuring hot oil instead of cheese, and chunks of meat in place of the bread. The meat is skewered on a long fork and immersed in the hot oil, where it cooks. It is served with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce. Vegetables and seafood can also be served with hot oil fondue.

The history of fondue

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 word "fondue" is derived from the French verb "fondre", meaning "to melt", and was first attested in French in 1735, in Vincent La Chapelle's Cuisinier moderne. 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.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish as a way to increase cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue sets were sent to military regiments and event organizers across Switzerland, and it became a symbol of Swiss unity. Aggressive marketing campaigns featured slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood") and, in Swiss German, "Fondue isch guet und git e gueti Luune" ("fondue is good and creates a good mood"), abbreviated as "figugegl".

Fondue was popularized in North America in the 1960s, particularly in the United States. It was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. In the 1950s, the term "fondue" began to be generalized to other dishes, such as chocolate fondue and fondue bourguignonne, in which pieces of food are dipped into a communal pot of hot liquid.

Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. The traditional cheeses used in fondue are Swiss cheeses, mainly Emmental and Gruyère. However, different regions in Switzerland, as well as France and alpine Italy, use a variety of other cheeses, including Vacherin, Appenzeller, and Sbrinz. Fondue is typically prepared in a ceramic pot on the stovetop and then moved to the table, where it is kept warm by a small candle or similar heat source.

Fondue pots

Fondue is a Swiss dish that typically consists 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. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks. Fondue pots are available in a variety of materials, including ceramic, cast iron, and stainless steel. They can be heated in various ways, including electric, candle, or spirit lamps.

When choosing a fondue pot, consider the type of fuel source you prefer, the size of the pot you need, and the material it is made of. For example, if you want a fondue pot for a romantic evening for two, a small, electric fondue pot with temperature control might be a good choice. On the other hand, if you plan on hosting fondue parties for a large group, you might opt for a larger cast-iron or stainless-steel pot that can accommodate more people.

In addition to the traditional cheese fondue, there are also chocolate fondue and fondue bourguignonne, a variation featuring hot oil instead of cheese, and chunks of meat in place of bread. Fondue pots are a great way to enjoy this delicious and interactive dining experience with friends and family.

Frequently asked questions