Cheesy Fondue: Who Serves This Melty Delight?

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for fondue, under the name Käss mit Wein zu kochen or to cook cheese with wine, was published in a 1699 Zurich cookbook. In the 1930s, the Swiss Cheese Union popularised fondue as Switzerland's national dish. Since then, it has become a celebratory dish and a special menu item at restaurants worldwide, especially during winter.

Where does fondue come from (Switzerland)?

Fondue, from the French word "fondre", meaning "to melt", is a Swiss dish that originated in the French and Swiss regions of the Alps in the 1800s. It was a way for families to inexpensively feed themselves during the winter months when fresh food was not readily available. The original version of the dish was stale bread dipped in melted Gruyère cheese.

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. Fondue was also mentioned in Vincent La Chapelle's 1735 book Cuisinier moderne, where it referred to a dish composed of eggs and cheese.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) campaigned to make fondue the national dish of Switzerland as a way to increase cheese consumption in the country. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of 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 is now considered a symbol of Swiss unity and is often associated with mountains and winter sports.

A Swiss cheese fondue typically includes one or more varieties of cheese, such as Emmentaler, Vacherin, and Gruyère, melted with wine and seasoned with garlic, nutmeg, and local spices. The bread used for dipping is usually cubed and crusty, but can also include soft pretzel bites, focaccia, or caraway croutons. In addition to bread, other foods commonly dipped in fondue include cooked vegetables, apples, pears, cornichons, pickled pearl onions, and salami.

What is fondue made of? (Cheese, wine, bread)

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 earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The best cheeses for fondue are those that melt smoothly and have a buttery, creamy texture. These include Gruyère, Emmenthaler, Comte, Appenzeller, Raclette, Gouda, Fontina, and Swiss cheeses. To cut through the richness of the cheese and add a boost of flavour, many fondue recipes also include a splash of kirsch, brandy, or cognac.

To make fondue, the cheese is grated and combined with cornstarch and lemon juice. This mixture is then added to a pot with heated wine and cooked until the cheese is melted. The fondue is served immediately and kept warm with a portable stove.

Fondue has become a popular dish worldwide, especially during the winter months. It is often served as a celebratory dinner party centerpiece, a date night activity, or a special menu item at restaurants.

How do you make fondue?

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is served with various dippers, such as bread, vegetables, or meat. Here is a step-by-step guide on how to make fondue:

Ingredients:

• Cheese: Gruyère, Emmenthaler, Comte, Appenzeller, Raclette, Fontina, or Gouda.
• Wine: Dry and high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• Cornstarch or flour: This helps to thicken the fondue and prevent clumping.
• Seasonings: Garlic, nutmeg, black pepper, lemon juice, mustard, or fresh herbs.
• Dippers: Bread cubes, steamed or roasted vegetables (broccoli, carrots, potatoes), sliced apples or pears, cured meats (salami, prosciutto), or crackers.

Instructions:

• Prepare your ingredients: grate the cheese, and cut the dippers into bite-sized pieces.
• Rub the inside of your fondue pot or medium enameled cast-iron casserole with a halved garlic clove, then discard the garlic.
• Combine the grated cheese with cornstarch and lemon juice, stirring to mix well.
• Add the wine to the pot and bring it to a simmer over medium-low heat.
• Slowly add the cheese mixture to the pot, stirring constantly to ensure a smooth fondue. Add a little at a time, allowing each addition to melt before adding more.
• Once the cheese is melted and smooth, add the seasonings: a generous pinch of pepper and nutmeg, and any other desired herbs or spices.
• Stir gently until the fondue is creamy and well combined. Be careful not to overcook the fondue, as it may become stringy.
• Serve immediately. Fondue is best enjoyed warm and melty, so use a fondue pot with a heat source to keep it at the right temperature.

Tips:

• Always use freshly grated cheese for the best results. Pre-shredded cheese contains anti-caking agents that can affect melting.
• Keep the heat low and add the cheese gradually while stirring constantly to prevent scorching.
• If the fondue becomes too thick, you can add more wine to thin it out.
• Be creative with your dippers! While bread is classic, feel free to experiment with different vegetables, fruits, or meats.
• Fondue is a fun and communal dish, perfect for a celebration or a dinner party. Enjoy it with family and friends!

What to serve with fondue?

Cheese fondue is a versatile dish that can be served as an appetizer, main course, or dessert. It is a great dish for cheese lovers, combining melted cheese with wine and a touch of herbs and spices. Here are some ideas on what to serve with fondue:

Breads and Crackers

Bread is the most popular dipper for cheese fondue as it soaks up the warm, creamy cheese. Popular options include French bread, baguettes, breadsticks, sourdough, rye, pumpernickel, bagels, and croutons. Toasting the bread slightly before dipping is recommended to prevent it from falling apart in the cheese. Pretzels and crackers, such as wheat crackers or tortilla chips, are also great options for dipping.

Fruits

Fruits pair surprisingly well with cheese fondue, especially apples and pears. Sliced Granny Smith apples or Bosc pears can complement the creaminess of the fondue, while also bringing out the spices in the cheese. Other fruit options include pineapple, grapes, apricots, nectarines, peaches, and oranges.

Vegetables

Vegetables provide a fresh and healthy option to dip in cheese fondue. Broccoli, bell peppers, and cauliflower are commonly recommended, but almost any vegetable can be used. Roasting or steaming vegetables before dipping is a great way to enhance their flavour. Some specific vegetable suggestions include asparagus, Brussels sprouts, carrots, zucchini, green beans, pearl onions, radishes, and potatoes.

Meats

Adding meat to your fondue platter creates a satisfying and complete meal. Grilled steak, poached chicken, and cooked ham are excellent choices and taste even better with melted cheese. Cured meats such as salami, sausage, pepperoni, prosciutto, and chorizo are also fun and flavourful options. For a more elegant touch, try lightly steamed seafood such as shrimp, crab, or lobster. Meatballs are also a versatile option that can be dipped in the fondue or topped with melted cheese.

Other Suggestions

In addition to the classic dippers, you can also get creative and experiment with different combinations. Crispy potatoes, either in the form of homemade fries, roasted potatoes, or potato chips, can be a tasty alternative. For a unique twist, you can also try tortilla chips to create homemade cheesy nachos. A bright salad with arugula, tomatoes, and cucumbers can also help balance out the heaviness of the fondue.

What to dip in fondue?

When it comes to fondue, there are endless possibilities for what to dip into that warm, gooey goodness. Here are some ideas to get you started:

Breads and Crackers

Bread is the most popular dipper for fondue, and for good reason. Go for a classic French bread or baguette, cut into cubes for easy skewering. Other options include breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, and even bagels. If you want to get creative, try a rustic cranberry walnut loaf. Just make sure to lightly toast your bread of choice before dipping. Crackers and pretzels are also a great choice, especially if you're looking for something with a crunch.

Fruits and Vegetables

Fruits and vegetables can add a fresh, healthy twist to your fondue. Try dipping apples, pears, pineapple, or grapes. If you're feeling adventurous, dried apricots or figs can also be a tasty treat. As for veggies, almost anything goes! Broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchini, asparagus, and green beans are all excellent options. You can serve them raw or roast them first for a deeper flavour.

Meats and Seafood

For a heartier fondue experience, add some protein to the mix. Grilled steak, poached chicken, cooked ham, beef jerky, kielbasa, pepperoni, salami, and sausage are all fun and flavorful options. If you're feeling fancy, go for lightly steamed seafood like shrimp, crab, or lobster. And don't forget the classic pairing of fondue with cured meats like prosciutto!

Other Creative Ideas

If you're looking to think outside the box, there are plenty of other options to dip in your fondue. Potatoes are a great choice—try baby potatoes like Yukon Gold, fingerling, red, or purple, either boiled or roasted. Pickles and gherkins are also surprisingly delicious. And if you're feeling really indulgent, why not dip some crispy bacon into that cheesy goodness?

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