The Melty History Of Fondue: Etymology And Evolution

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word fondue comes from the French verb fondre, which means to melt. It is the feminine passive past participle of the verb and is first attested in French in 1735. The dish originated in Switzerland in the 18th century as a way for farm families to make the most of limited resources during the winter months.

The word fondue comes from the French verb 'fondre', meaning 'to melt'

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word fondue comes from the French verb "fondre", meaning "to melt". 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". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The name "fondue", then, is the feminine passive past participle of the French verb "fondre", meaning "to melt". It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878. The German form borrows the French as a loanword, Fondue.

Fondue is usually prepared by melting grated cheese with wine and a bit of cornstarch or flour, which acts as an emulsifier to create a smooth and clump-free texture. The mixture is then served in a communal pot, often a ceramic or stoneware pot called a "caquelon", and kept warm over a small flame. Diners then dip cubes of crusty bread into the melted cheese using long-handled forks.

The Swiss take their fondue very seriously, and there are several regional varieties of Swiss-style fondue, each with its own unique blend of cheeses and ingredients. For example, Fondue Vaudoise is made with exclusively Gruyere cheese, while Fondue Neuchâteloise is made with a blend of Gruyère and Emmental.

In addition to cheese fondue, there are also other types of fondue, such as broth fondue (also called Fondue Chinoise or Chinese fondue), oil fondue (Fondue Bourguignonne), and chocolate fondue (Fondue au Chocolat). These dishes all share the common characteristic of being served communally and involving various ingredients dipped into a central pot of liquid.

Fondue was a way for Swiss farm families to stretch limited resources during winter

Fondue is a Swiss dish that 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, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine".

The name "fondue" comes from the French verb "fondre", which means "to melt". It is said that fondue originated in Switzerland as a way for farm families to make the most of limited resources during the winter months. By melting leftover cheese with stale bread and a dash of wine, they could create a hearty and delectable meal. In Alpine farm villages, bread was only baked occasionally, so fondue allowed families to soften the stale bread and make it more palatable.

The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, but they called for Gruyère cheese, a Swiss favourite. So, while fondue may have had rural beginnings, it was more commonly enjoyed by people of means. It was often served in wealthier towns, as rich cheese like Gruyère was a valuable export item that peasants could not typically afford.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as the national dish of Switzerland to increase cheese consumption. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue became a symbol of Swiss unity and is now enjoyed worldwide as a comforting winter meal.

Fondue is traditionally made and served in an earthenware pot known as a caquelon. This wide, shallow pot is favoured because it heats evenly and retains heat, allowing the meal to stay warm for a longer period of time. The basic ingredients in Swiss fondue are cheese, wine, and garlic, but other add-ins such as mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis are also used.

The Swiss Cheese Union popularised fondue as the national dish in the 1930s to increase cheese consumption

Fondue, derived from the French verb "fondre", meaning "to melt", originated in Switzerland in the 18th century. It was a dish created by farm families to make the most of their limited resources during the winter months. By melting cheese and dipping stale bread into it, they were able to soften the bread and create a delicious meal. While fondue may have had rural roots, it was more commonly enjoyed by people of means. The earliest known recipe for the modern form of cheese fondue dates back to a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, with bread dipped in it.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as Switzerland's national dish to increase cheese consumption in the country. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue became a symbol of Swiss unity and national identity, even making its way into Swiss military cookbooks. The Swiss Cheese Union's marketing campaign was so successful that fondue remains the most recognisable Swiss food even a century later.

After World War II, when rationing ended, the Swiss Cheese Union continued its campaign, sending fondue sets to military regiments and event organisers across Switzerland. They also promoted fondue with catchy slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood") and the Swiss German "Fondue isch guet und git e gueti Luune" ("fondue is good and creates a good mood"), abbreviated as "figuegel".

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It quickly gained popularity in the United States, along with other foods served in chafing dishes during the 1960s and 1970s.

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

The name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese, similar to scrambled eggs with cheese or a cheese soufflé. The first known recipe for the 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.

Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland. Rich cheese like Gruyère was a valuable export item that peasants could not afford to eat. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption.

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 resumed its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

Fondue is traditionally made and served in an earthenware pot known as a caquelon

The word caquelon comes from the Swiss Standard German word 'käse', meaning cheese. It is also said to be derived from the Latin word 'cacabus', meaning cooking pot. The caquelon is an essential part of the fondue tradition, as it allows for the communal dining experience that is central to the dish. The wide, shallow shape of the caquelon also facilitates easy dipping and ensures that the fondue stays warm throughout the meal.

The caquelon is typically heated from below with a candle or spirit lamp, placed on a portable stove called a réchaud. This gentle heat source keeps the fondue at a warm temperature, perfect for melting cheese. The réchaud is also designed to be placed in the centre of the table, allowing all diners to easily access the fondue.

In addition to its functionality, the caquelon also holds cultural significance. In some Swiss regions, it is traditional to rub the caquelon with a cut garlic clove before adding the other ingredients. This adds flavour to the fondue and is said to bring good luck. The caquelon is also often decorated with traditional Swiss patterns or motifs, making it a beautiful addition to the dining table.

While the caquelon is the traditional pot for making fondue, other pots can also be used. For example, a slow cooker or heavy metal pot with high heat resistance can be used to make fondue. However, the caquelon remains the most popular and traditional choice, especially in Switzerland, where fondue is a national dish.

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