Kamil Perry
Fondue is a Swiss dish of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other foods 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 Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. While there is no standard recipe, a classic Swiss cheese fondue is made with a blend of Swiss cheeses like Gruyere, Emmentaler, and Appenzeller, plus white wine, lemon juice, corn starch or flour, black pepper, and garlic.
| Characteristics | Values |
|---|---|
| Main ingredients | Cheese, wine, garlic |
| Cheese type | Swiss cheese, Gruyère, Emmentaler, Appenzeller, Raclette, Vacherin, Gouda, Cheddar, Parmesan |
| Other ingredients | Corn starch, lemon juice, nutmeg, mustard, kirsch, cognac, brandy |
| Accompaniments | Bread, baby potatoes, bell peppers, sliced apples, carrots, cherry tomatoes, broccoli florets, meat, vegetables, chocolate |
| Equipment | Fondue pot, long-stemmed forks |
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What You'll Learn
Swiss cheese fondue
Fondue is a Swiss dish of melted cheese and wine served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks. The Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. The original version was stale bread dipped in melted Gruyère, a valuable export item that peasants could not afford to eat.
To make Swiss cheese fondue, the fondue pot is typically rubbed with a cut garlic clove, then white wine is added and heated with cornstarch. Grated cheese is then added and gently stirred until melted. Additional wine may be added if the fondue becomes too thick, and a splash of lemon juice can be included to prevent separation. The cornstarch or other starches stabilise and thicken the mixture. A fondue can curdle if there is not enough liquid, so lemon juice or more wine can be added to adjust the viscosity and acidity of the mixture.
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Fondue ingredients
Fondue is a Swiss dish of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks. The word "fondue" comes from the French verb "fondre", meaning "to melt".
A classic Swiss cheese fondue is made with a blend of Swiss cheeses like Gruyere, Emmentaler, and Appenzeller, plus white wine, lemon juice, corn starch or flour, black pepper, and garlic. The Swiss Cheese Union popularized fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption.
There is no standard recipe for Swiss cheese fondue, and different regions in Switzerland use a variety of cheeses. For example, in eastern Switzerland, it's common to find Gruyère mixed with an aromatic Appenzeller, while in Valais, you'll often find a blend of Gruyère and Raclette. Other popular cheeses for fondue include Vacherin, Comté, and Sbrinz.
In addition to the basic ingredients of cheese, wine, and garlic, Swiss fondue can also include other add-ins such as mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis. The bread served with fondue is typically sturdy, either white or brown, and cut into bite-sized chunks for dipping.
While Swiss cheese and wine are traditional, other variations of fondue exist, such as using beer instead of wine, or swapping Swiss cheese for other varieties like cheddar, Colby, or Monterey Jack.
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Fondue accompaniments
Fondue is a Swiss dish of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks.
When it comes to accompaniments for your fondue, there are several options to consider. Here are some suggestions:
- Bread: Fondue is traditionally served with cubes of crusty bread for dipping. It is preferable to use stale or day-old bread, as it will hold up better when dipped into the melted cheese. The type of bread can vary, from French bread to baguettes or even sourdough, depending on personal preference.
- Vegetables: Fresh or cooked vegetables can also be served alongside fondue. Some popular options include baby carrots, cherry tomatoes, broccoli florets, bell peppers, zucchini, and sliced apples.
- Meat: While less common, some people also enjoy dipping meats such as cooked bacon or beef into their fondue.
- Fruits: In addition to vegetables, fruits like apples can also be a tasty accompaniment to fondue, providing a sweet contrast to the savoury cheese.
- Potatoes: Small baby potatoes can be a great option to dip into the fondue, offering a slightly different texture and flavour.
- Dipping Sauces: While not necessary, offering a variety of dipping sauces on the side can enhance the flavour of the fondue. Some options include aioli, Béarnaise, or horseradish sauce.
It's important to note that there is no one-size-fits-all approach to fondue accompaniments, and you can get creative based on your preferences and what's available. Experimenting with different combinations of these accompaniments can make your fondue experience even more enjoyable and memorable.
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Fondue history
Fondue is a Swiss dish 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 foods into the cheese using long-stemmed forks. The word fondue is the feminine passive past participle, used as a noun, of the French verb fondre, meaning 'to melt'.
The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, although they call for Gruyère, a Swiss cheese. 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" ('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 "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. Fondue-like dishes exist in cultures around the world, such as Chinese hot pots and Japanese shabu-shabu, in which diners cook chunks of meat, seafood, or vegetables in a communal pot of bubbling oil or steaming broth.
In the 1930s, fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) as a way of increasing cheese consumption. After World War II and the end of rationing, the Swiss Cheese Union resumed its successful campaign, now promoting fondue as a symbol of Swiss unity and national identity. Fondue even made its way into the cookbooks of the Swiss military.
Fondue was popularized in North America in the 1960s. In 1964, it was featured at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. It was also in the 1950s that the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of hot liquid, such as chocolate fondue and fondue bourguignonne (in which pieces of meat are cooked in hot oil).
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Fondue variations
Fondue is a Swiss dish of melted cheese and wine, served in a communal pot. The word 'fondue' is derived from the French verb 'fondre', meaning 'to melt'. While the classic Swiss fondue consists of a blend of Swiss cheeses, wine, and seasoning, there are several variations of the dish. Here are some popular fondue variations:
Cheese Fondue
The classic Swiss cheese fondue is made with a blend of traditional Swiss cheeses, such as Gruyère, Swiss cheese, and Emmentaler. It is served with cubed bread, baby potatoes, or vegetables for dipping. This variation is perfect for those who want to experience the traditional flavours of Switzerland.
Cheddar Fondue
For a more American twist, cheddar fondue is a popular variation. It involves using cheddar cheese, which is not typically Swiss, and mixing it with a more traditional cheese like Gruyère. This variation can be served with the same dipping options as the classic Swiss fondue.
Chocolate Fondue
For those with a sweet tooth, chocolate fondue is a delicious variation. Instead of cheese, a pot of melted chocolate is used, and pieces of fruit or pastry are dipped into it. This variation is perfect for dessert or for those who prefer a sweeter fondue experience.
Fondue Bourguignonne
Fondue Bourguignonne is a unique variation that features hot oil instead of cheese. Chunks of meat are cooked in the hot oil and served with dipping sauces such as Béarnaise, aioli, and horseradish sauce. This variation is perfect for those who want a heartier fondue experience.
Meat and Broth Fondue
Fondue is not limited to cheese or chocolate; there are also meat and broth variations. In these versions, pieces of meat are cooked in hot broth or oil, similar to Chinese hot pots or Japanese shabu-shabu. This variation offers a savoury and interactive dining experience.
These fondue variations showcase the versatility of the dish, allowing people to experiment with different ingredients and flavours while enjoying the social and interactive nature of gathering around a communal pot.
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Frequently asked questions
Fondue is a Swiss dish of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks.
There is no single type of cheese that is universally favoured for Swiss cheese fondue. However, popular options include Gruyère, Swiss cheese, Vacherin Fribougeois, Appenzeller, Raclette, Emmentaler, and Gouda.
The best wine for cheese fondue is a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid helps to cut through the richness of the cheese and keeps the fondue smooth.
