Cheese fondue is a melted cheese dish that originated in Switzerland as a way for Alpine farmers to use up hardened cheese and stale bread during the winter months.
It has since become popular around the world as a fun, communal party food or winter meal.
What Is Cheese Fondue and It's History
Fondue features melted cheese combined with wine, kirsch, and seasonings, served in a ceramic pot kept warm over a flame or portable stove. Pieces of bread, meat, vegetables, or fruit are then speared onto fondue forks and dipped into the cheese. It creates a memorable dining experience that encourages sharing and connecting with friends and family around the table.
The earliest known cheese fondue recipe dates back to 1699 in Switzerland. However, the name "fondue" referred to egg and cheese scrambled dishes up until the late 19th century.
The first published recipe for the modern style of wine and melted cheese fondue came out of Switzerland in 1875. It was described as a Swiss national dish even then.
Fondue was promoted across Switzerland in the 1930s as a way to increase cheese consumption and unite the country. Additional "regional" fondues were created as part of a national fondue marketing campaign, despite not having historical ties to those areas.
The dish gained popularity internationally following the 1964 New York World's Fair, where the Swiss pavilion featured an Alpine restaurant serving fondue. It became a fondue craze across North America in the 1960s and 70s.
Types of Fondue
While the classic style is cheese fondue, several variations have emerged over the years:
- Chocolate fondue - Fruit, cake, pastries dipped in melted chocolate
- Meat fondue - Meat cooked in bubbling oil or broth, known as fondue bourguignonne
- Cheese fondue - The traditional wine and melted cheese style
There are also related communal pot-based dishes in Asian cultures, like Chinese hot pot, Japanese shabu shabu, and Korean jjim. The concept of cooking meat and vegetables tableside in one pot has existed for thousands of years across many cultures.
Best Cheeses for Cheese Fondue
For smooth, creamy fondue, you want to use cheeses that melt well. Traditional Swiss fondues are made with some combination of these cheeses:
- Gruyère - The classic Swiss cheese for fondue, with bold, nutty flavor
- Emmental - Very mild, melty Swiss cheese
- Vacherin - Soft, creamy cheese used in some regions
- Appenzeller - Distinguished by its aromatic, spicy qualities
- Raclette - Named after another famous Swiss melted cheese dish
- Gouda - A Dutch cheese that melts very nicely
- Fontina - An Italian cheese that also melts smoothly
The best fondues use a blend of cheeses to create complex flavor. Just avoid low moisture part-skim mozzarella, which doesn't melt as beautifully.
How to Make Cheese Fondue
Making smooth, liquidy cheese fondue is easier than it seems. Here's an overview of the simple process:
- Grate cheese - Shredding makes it easier to melt the cheese without clumping. Toss it with a bit of cornstarch, which helps make the fondue smooth and thick.
- Simmer wine - Pour dry white wine, kirsch or brandy, lemon juice and seasonings into a fondue pot. Heat to a gentle simmer.
- Add cheese slowly - Sprinkle in a handful of cheese at a time, stirring constantly. Make sure each addition fully melts before adding more. Go low and slow.
- Season to taste - Once all the cheese is incorporated, add any final seasonings like garlic, pepper or nutmeg.
- Keep warm to serve - Transfer the pot to a fondue burner to keep warm for dipping.
If the fondue thickens up too much, just stir in a splash more wine to thin it out again. The most common fondue failures happen from rushing the cheese melting step.
Key Takeaway: Melt cheese slowly and stir constantly for ultra smooth, liquidy fondue every time.
What to Dip in Cheese Fondue
One of the fun parts of fondue is testing out creative things to dip! Here are some top choices:
- Bread - Classic. Cubes of crusty artisan or French bread.
- Potatoes - Boiled new potatoes or roasted potato wedges.
- Vegetables - Broccoli, cauliflower, peppers, radishes, green beans.
- Fruit - Tart green apples and pears work wonderfully.
- Meats - Cooked chicken, ham, bacon, sausage, meatballs.
Get creative with your own fondue dipper ideas! The communal dining style sparks great conversation about favorites.
Fondue Party Tips and Etiquette
Cheese fondue makes a memorable centerpiece for gatherings with friends. Follow these tips to take your fondue party to the next level:
- Prepare dippers in advance - Cut breads, clean veggies, cook meats.
- Set up at the table - Place portable burner at center of table to keep fondue melty.
- Use color-coded forks - So people don't get them mixed up.
- Follow fondue etiquette - Agree on "punishments" if someone loses bread in pot!
- Consider a fondue pot set - Many come with burner, forks. Handy all-in-one.
The social, hands-on eating style of fondue makes it a special, interactive dinner party dish.
FAQs
What wine should I use for fondue?
A dry white wine is best, like a Sauvignon Blanc or unoaked Chardonnay. You want something crisp and acidic to balance the rich cheese.
Why did my fondue turn out lumpy?
Adding the cheese too quickly without stirring can cause clumping. Make sure to melt in a handful of cheese at a time, stirring constantly before adding more. Melting slowly is key for smooth fondue.
Where did fondue originate from?
Cheese fondue originated in Switzerland sometime around the 17th century. It was a peasant dish using hardened cheeses and stale bread common in the cold winter months.
What cheeses are used in traditional Swiss fondue?
Gruyère and Emmental are the two classic cheeses used. Regional Swiss fondues often blend in other local cheeses like Vacherin, Appenzeller or raclette as well.
Conclusion
Cheese fondue brings people together over dipping bread and sipping wine into a melted vat of cheese.
The communal dining style with its unique rituals and etiquette makes fondue a beloved dish for special gatherings.