Cheese Fondue
Traditional Swiss Cheese Fondue.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cheese fondue, a communal dish of melted cheese served in a pot over a portable stove, has its roots in the Swiss Alps. While variations existed earlier, the dish as we know it became popular in Switzerland in the 1930s as a way to promote cheese consumption, becoming a national dish by the 1950s.
Cheese fondue is deeply ingrained in Swiss culture, representing warmth, community, and tradition. It's a dish often shared among friends and family, especially during colder months, creating a convivial and relaxed atmosphere.
Communal Eating
Fondue is traditionally eaten from a communal pot, encouraging sharing and conversation around the table. It is seen as a social activity and a means of bringing people together.
Winter Tradition
Fondue is particularly popular during the winter months, offering a warm and comforting meal to combat the cold weather. It is often enjoyed after skiing or other winter activities.
Lossing Bread Rules
Traditionally, losing your bread in the fondue pot came with a penalty. This could range from buying a round of drinks to giving the person next to you a kiss. These 'penalties' are playful and add to the fun, communal aspect of the meal.
Traditional Swiss cheese fondue boasts a rich and savory flavor profile, primarily driven by the blend of cheeses used. The subtle acidity of the wine, combined with the garlic, enhances the cheesiness, while a touch of Kirsch adds a fruity counterpoint.
The main flavors stem from the cheese, typically a combination of Gruyère and Emmental, though Appenzeller or other Swiss cheeses can be included. Gruyère provides a nutty and earthy base, while Emmental contributes a smoother, milder, and slightly sweet taste. White wine, usually a dry variety like Fendant or Sauvignon Blanc, adds acidity and helps to melt the cheese smoothly. Garlic cloves rubbed on the inside of the caquelon (fondue pot) impart a subtle aromatic flavor. A splash of Kirsch (cherry brandy) is often added for a hint of fruitiness and to aid digestion. Nutmeg provides a warm spice note. The bread, used for dipping, provides a neutral base that complements the rich cheese.
Cheese Selection and Preparation
Use high-quality Swiss cheeses, ideally Gruyère and Emmental. Grate the cheese finely before melting to ensure a smooth and even consistency. Pre-grated cheese often contains cellulose which does not melt well.
Wine Choice and Heating
Use a dry white wine that complements the cheese. Heat the wine gently in the caquelon before adding the cheese, stirring constantly in a figure-eight motion to prevent sticking and burning.
Maintaining Temperature
Maintain a low and steady heat throughout the meal to keep the fondue melted but not boiling. Adjust the heat source as needed to prevent scorching.
Bread Selection and Preparation
Use stale or day-old bread that is slightly firm. Cut the bread into bite-sized cubes with a crust on all sides to prevent it from falling off the fork. Avoid soft bread that will disintegrate in the cheese.
Stirring Technique
Stir the fondue frequently during eating, using a figure-eight motion, to prevent the cheese from separating or sticking to the bottom of the pot.
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