Frederic Melton
Fondue and raclette are two Swiss dishes that involve melting cheese and dipping bread into it. Fondue, which means melted in French, originated in the Swiss canton of Neuchâtel as a winter dish to use up bread and cheese. It is traditionally served in a heavy pot called a caquelon that is heated over a small burner. To eat fondue, diners spear bread on long, thin forks and dip it into the melted cheese. Raclette, on the other hand, involves melting a round of raclette cheese, either in front of a fire or with a special machine, and then scraping the melted cheese onto diners' plates. Raclette is typically served with boiled potatoes, but it can also be served with bread.
| Characteristics | Values |
|---|---|
| Name | Fondue or Raclette |
| Origin | Switzerland |
| Traditional Pot | Caquelon |
| Burner | Rechaud |
| Cheese | Gruyere, Emmenthaler, Raclette, Vacherin, Appenzeller, Fontina |
| Wine | Sauvignon Blanc, Pinot Grigio, Dry Riesling, Chenin Blanc, Fendant |
| Other Ingredients | Cubed cooked chicken, ham, cooked potatoes, blanched cauliflower, apple slices, cornichons, pickled onions |
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What You'll Learn
Fondue, a Swiss dish
The preparation of fondue involves melting grated cheese in wine, with the option of adding kirschwasser for extra flavour. It is important to maintain a gentle heat to prevent the cheese from separating and becoming oily. The consistency of the fondue can be adjusted by adding more wine or cheese as needed. Fondue is best enjoyed with a variety of cheeses, such as Gruyere, Emmenthaler, raclette, vacherin, Appenzeller, and fontina.
To serve fondue, cubes of bread are provided, which diners spear on long, thin forks and dip into the decadent cheese sauce. It is important to note that fondue etiquette dictates that the same fork should not be used for dipping and eating, and double-dipping is discouraged. The crusty cheese remnants at the bottom of the pot, known as "la religieuse", are considered a delicacy.
Fondue has become a versatile dish, with variations such as Fondue Bourguignonne, which features cubes of beef cooked in hot oil and dipped in sauces, and dessert fondue, where melted dark or white chocolate replaces the cheese, accompanied by fruit for dipping. For a unique twist on the classic fondue, one can substitute beer for wine and add crushed tomatoes, sautéed mushrooms, or thinly sliced truffles.
Fondue's history is rooted in practicality, as it was devised as a hearty winter dish to utilise leftover bread and cheese. Today, it has become a beloved dish, enjoyed by many for its indulgent flavour and interactive dining experience.
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Raclette, a Swiss dish
Raclette is a Swiss dish that involves melting cheese and scraping the melted parts onto diners' plates. It is native to the canton of Valais in Switzerland, where it has been consumed since the 16th century. Traditionally, cow herders would carry cheese with them when moving cows to or from pastures in the mountains. In the evening, they would place the cheese next to a campfire to soften, then scrape it onto bread.
The name Raclette comes from the French word for "scrape", and the dish is typically served with boiled potatoes, cornichons (pickled cucumbers), pickled onions, and black tea or other warm beverages. It can also be served with bread instead of potatoes, and is often consumed as street food.
Raclette is prepared by heating a round of Raclette cheese, either in front of a fire or using a special machine, and then scraping the melted cheese onto plates. A modern way of serving Raclette is by using an electric tabletop grill with small pans, known as coupelles, in which slices of Raclette cheese are melted.
Raclette cheese is a Swiss-type cheese that is marketed specifically for use in this dish. It is a semi-hard cheese with a mild, nutty flavour and a slightly sticky texture when melted. While Raclette cheese is the traditional choice for this dish, other cheeses can also be used, such as Gruyere, Emmenthaler, Vacherin, Appenzeller, or Fontina.
In addition to potatoes or bread, Raclette is often served with other side dishes and dipping ingredients such as cooked ham, potatoes, blanched cauliflower, or apple slices. It is also commonly accompanied by a glass of white wine, such as Fendant, Savoy, Riesling, or Pinot Gris.
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Fondue pot and burner
Fondue is a Swiss dish of melted cheese served in a heavy pot called a caquelon, which is heated over a small burner or rechaud. It was originally devised as a winter dish to use up bread and cheese. The word "fondue" means "melted", and the dish is traditionally prepared with at least two types of cheese, such as Gruyere, Emmenthaler, raclette, and fontina, and wine, although beer can be used as a substitute. The cheese is melted in the fondue pot, and diners spear pieces of bread on long, thin forks to dip into the cheese.
Fondue pots can be purchased online and in stores, and typically include a stand, burner, pot, and forks. They are available in a range of materials, including cast iron, stainless steel, and ceramic, and can also be used for chocolate fondue and meat fondue. Some fondue pots are electric, while others use gel fuel or paste fuel.
When choosing a fondue pot, it is important to consider the size, as they range from small, intimate pots to larger ones that can serve up to four people. The material of the pot is also a key consideration, as it will affect the heat retention and distribution. Cast iron, for example, is a good option for even heat distribution, while stainless steel is lightweight and easy to clean.
It is also worth noting that some fondue pots come with additional features, such as temperature control, detachable serving trays, and safety covers. The type of fuel required is another factor to consider, as some burners use gel fuel, while others use paste fuel or electricity.
Fondue is an interactive and social dining experience, perfect for sharing with friends and family. It is a unique way to enjoy melted cheese and other dipping ingredients, such as meat, vegetables, and bread. With a fondue pot and burner, you can easily recreate this traditional Swiss dish in the comfort of your own home.
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Fondue bread-dipping etiquette
Fondue is a Swiss dish that originated in the canton of Neuchâtel as a winter dish to use up bread and cheese. It is traditionally served in a heavy pot called a caquelon that is heated over a small burner. Fondue means "melted", and it is made with a combination of cheese and wine. The best bread for dipping in fondue is crusty bread, such as a baguette or French stick, which is cut into large cubes. Some people prefer to lightly toast the bread before dipping, especially if the bread is soft and likely to fall apart in the cheese. Here are some essential etiquette tips for dipping bread in fondue:
- Use a fondue fork to dip the bread and transport it to your plate. Don't use the same fork for eating—this is both unsanitary and may result in burns.
- Avoid double-dipping.
- Avoid dipping your fingers into the hot fondue—this is both unsanitary and dangerous.
- If you are hosting a fondue party, provide a variety of dippers beyond bread, such as meats, vegetables, and fruits, to accommodate different dietary preferences and turn your fondue into a complete meal.
- Keep the fondue barely simmering over low heat in the middle of the table. Don't overheat the fondue, or the cheese will separate and become oily.
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Other ingredients for dipping
The Swiss dish of melted cheese for dipping bread is called fondue, and it has a variety of possible additional ingredients for dipping beyond bread. Fondue is traditionally served in a heavy pot called a caquelon that is heated over a small burner.
For a classic fondue, it is recommended to use at least two types of cheese, with popular varieties including Gruyere, Emmenthaler, raclette, vacherin, Appenzeller, and fontina. The cheese is melted with wine—a nice sauvignon blanc, pinot grigio, dry riesling, or chenin blanc are all good options. If the fondue becomes too thick, a little more wine can be stirred in. For a non-alcoholic option, beer can be used instead of wine, and tomatoes, sauteed mushrooms, or thinly sliced truffles can be added.
Fondue Bourguignonne is a variation that involves dipping cubes of beef cooked in hot oil into a selection of sauces. For a vegetarian option, cooked potatoes, blanched cauliflower, and apple slices can be dipped into the cheese fondue. Ham and cubed cooked chicken are also popular additions to a fondue meal.
For dessert, a sweet fondue can be made with melted dark or white chocolate and a selection of fruit for dipping. The crusty cheese remnants left at the bottom of the pot, called la religieuse, are considered a delicacy.
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Frequently asked questions
A melted cheese dish for dipping bread in is called fondue.
Fondue is a Swiss dish that originated in the canton of Neuchâtel. It is traditionally served in a heavy pot called a caquelon that is heated over a small burner or rechaud.
For the best flavor, it is recommended to use at least two types of cheese. Popular varieties include Gruyere, Emmenthaler, raclette, vacherin, Appenzeller, and fontina.
Fondue is typically made with wine. A nice Sauvignon Blanc, Pinot Grigio, dry Riesling, or Chenin Blanc would work well. You can also use beer instead of wine.
Raclette is another Swiss dish where cheese is melted and then scraped onto diners' plates. It is typically served with boiled potatoes, but it can also be served with bread.
