The Melty History Of Fondue And Its Origin Country

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. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name Käss mit Wein zu kochen or to cook cheese with wine. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It was then popularized in North America in the 1960s.

The Swiss Cheese Union declared fondue the national dish in 1930

Fondue, a Swiss dish typically consisting of melted cheese and wine served in a communal pot, was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s. The Swiss Cheese Union was a marketing and trading organisation in Switzerland that served as a cartel to control cheese production from 1914 to 1999. It was particularly successful in campaigning for cheese fondue, which became a very popular dish in Switzerland and abroad.

The popularity of fondue was no accident. After the First World War, Europe was devastated, but Switzerland remained neutral and continued to produce cheese. However, Swiss cheese exports suffered due to the devastation in surrounding countries. To combat this slump in exports, cheese producers formed the Swiss Cheese Union to control production and prices.

By the 1930s, the Swiss Cheese Union had a new problem: overproduction of cheese in a saturated, stagnant market. They needed to increase domestic consumption of cheese, and fondue was the perfect solution. The Swiss Cheese Union promoted fondue through aggressive ad campaigns, portraying it as an Alpine specialty steeped in tradition. They capitalised on Swiss iconography, such as Heidi, to emphasise the wholesomeness and authenticity of the dish. These marketing efforts were incredibly successful, and fondue became a national dish, contributing to the resurgence of the Swiss cheese industry.

The Swiss Cheese Union's influence extended beyond Switzerland's borders. In the 1960s, fondue gained popularity in North America, particularly in the United States, where it was introduced at the Swiss Pavilion's Alpine restaurant at the 1964 World's Fair in New York. Fondue parties became a trend, and advertisers jumped on the bandwagon, further popularising the dish.

Fondue was popularised in North America in the 1960s

Fondue, from the French word "fondre", meaning "to melt", was popularised in North America in the 1960s. But its history goes back much further. The dish was first 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.

The Swiss Cheese Union declared fondue Switzerland's national dish in 1930, and it has been a symbol of Swiss unity ever since. Fondue was popularised in the US in the 1960s and 1970s, along with other foods made in chafing dishes. The dish was introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

The term "fondue" was first used to refer to a dish of melted cheese and wine in a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). The recipe calls for grated or cut-up cheese to be melted with wine, with bread dipped in it. The first known recipe for 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 a Swiss dish consisting of melted cheese and wine, served in a communal pot (called a "caquelon" or "fondue pot") over a portable stove heated by a candle or spirit lamp. Diners then dip bread, vegetables or other snacks into the cheese using long-stemmed forks. It is considered a winter meal in Switzerland and is traditionally enjoyed by families, with everyone dipping bread, vegetables or meat into the communal pot.

There is no standard recipe for fondue, and the type of cheese used varies by region. One popular version is an equal blend of Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half". But in eastern Switzerland, it's more likely to be Gruyère mixed with an aromatic Appenzeller. In Valais, you'll often find a blend of Gruyère and Raclette, while in canton Bern, Emmentaler is the cheese of choice.

Fondue was first mentioned in Homer's Iliad, dating back to 800-725 BC

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 Swiss Cheese Union promoted it as a Swiss national dish in the 1930s, and it gained popularity in North America in the 1960s.

Interestingly, the earliest mention of fondue might be in Homer's Iliad, dating back to 800-725 BC. In the epic poem, a mixture of goat's cheese, wine, and flour is described, known to the Greeks as "kykeon". This drink was common among peasants and used to break a sacred fast. While not exactly the same as the modern fondue recipe, this ancient Greek version may be considered a precursor to the beloved dish we know today.

The first known recipe for the modern form of cheese fondue, "Käss mit Wein zu kochen" or "to cook cheese with wine," was published in Zurich in 1699. This recipe called for grated or cut-up cheese to be melted with wine, with bread dipped into the mixture. The term "fondue," derived from the French word "fondre" meaning "to melt," came into use in the late 19th century, initially referring to an egg and cheese dish. The first modern recipe for fondue, published in 1875, presented it as Switzerland's national dish.

The Swiss Cheese Union played a significant role in popularising fondue as a Swiss national dish in the 1930s, creating regional-inspired recipes as part of the "spiritual defence of Switzerland." They also sent fondue sets to military regiments and event organisers, further spreading the dish's popularity. Fondue is now deeply ingrained in Swiss culture and is often associated with mountains and winter sports.

Fondue is a Swiss dish, typically consisting of melted cheese and wine

Fondue's popularity grew in the 1930s when the Swiss Cheese Union promoted it as Switzerland's national dish to boost cheese consumption. Fondue's big break came at the 1939/1940 New York World's Fair, where it was showcased as Switzerland's national dish, introducing it to the world. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland, cementing its status as a symbol of Swiss unity and national identity.

The traditional Swiss fondue consists of a blend of cheeses, wine, and seasoning, with variations including the use of beer instead of wine. The cheese is typically grated or cut into small pieces and melted with wine in an earthenware pot called a "caquelon". Bread, vegetables, or other snacks are then dipped into the melted cheese using long-stemmed forks.

Fondue is considered a winter meal in Switzerland, often enjoyed after a day of skiing or other winter activities. It is a comforting one-pot meal shared family-style, bringing people together. Fondue is not just a dish but a social experience, with various traditions and customs associated with it. Losing a piece of bread in the cheese is said to be penalised by buying a round of drinks, singing a song, or even running around naked in the snow!

While the basic ingredients of Swiss fondue are cheese, wine, and garlic, other add-ins may include mountain herbs, paprika, cayenne, nutmeg, mustard, and tomato coulis. The bread used is always sturdy, either white or brown, cut into bite-sized chunks for dipping. Accompaniments can include potatoes, cornichon, and pickled pearl onions. The preferred beverages to pair with fondue are white wine, tea, or a glass of kirsch.

Fondue has become an iconic dish of Switzerland, as ubiquitous as chocolate or watches. It is a delicious and social meal, perfect for cold winter days and fondue nights are a popular tradition in Swiss culture.

The first written recipes for fondue were in 18th-century cookbooks published in France and Belgium

The origins of fondue are steeped in mystery, with various countries laying claim to its creation. While the earliest known recipe for the modern form of cheese fondue is found in a 1699 book published in Zurich, Switzerland, the first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium. These early recipes call for Gruyère cheese, a Swiss speciality, thus giving credence to Switzerland's claim as the birthplace of fondue.

Fondue, derived from the French word "fondre", meaning "to melt", is believed to have originated in 18th-century Switzerland as a means for farm families to make the most of their limited resources during the cold winter months. By melting leftover cheese with stale bread and wine, they created a hearty and nourishing meal. This economical and tasty dish quickly spread beyond the farmsteads of the Friborg Alps to the rest of the country.

The recipe for fondue was formalised by Brillat-Savarin, a French gastronome, in 1794. His recipe included egg and butter in addition to Gruyère cheese. It wasn't until 1911 that wine was introduced to the recipe. Fondue's journey towards becoming a Swiss emblem occurred in 1940 when Switzerland showcased its new fondue model at the Universal Exhibition in New York, offering visitors a taste of this soon-to-be-iconic dish.

While the Swiss proudly claim fondue as their national dish, its roots may be traced back to the French Rhône-Alpes region near the Geneva border. The Swiss Cheese Union played a pivotal role in popularising fondue in the 1930s as a strategy to boost cheese consumption in Switzerland. After World War II, the Swiss Cheese Union resumed its campaign, promoting fondue as a symbol of Swiss unity and national identity.

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