Fondue
A Swiss melted cheese dish served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping bread into the cheese using long-stemmed forks.
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.
Fondue's origins can be traced back to medieval alpine communities where cheese was a staple food. During winter months, when fresh food was scarce, villagers would melt aged cheese to create a warm and communal meal. Different regions and families adapted their recipes using locally available cheeses and wines, contributing to the diverse forms of fondue we see today. The commercial promotion of fondue by the Swiss Cheese Union in the 1930s helped popularize the dish throughout Switzerland and beyond.
Fondue is deeply ingrained in Swiss culture as a symbol of togetherness, sharing, and convivial dining. It's often enjoyed during social gatherings and festive occasions, representing a communal experience.
Communal Dining
Fondue is traditionally eaten from a single pot, fostering a sense of sharing and community among diners. Everyone gathers around the pot and dips their bread together.
Social Etiquette
There are certain social customs associated with fondue dining. For example, dropping your bread in the pot is often considered bad luck, sometimes resulting in a lighthearted 'punishment,' such as buying the next round of drinks.
Regional Variations
Different regions of Switzerland have their own fondue recipes, reflecting the local cheese varieties and culinary traditions. These regional variations add to the dish's cultural significance.
Fondue is characterized by a rich, savory, and often slightly tangy flavor profile, dominated by the melted cheese blend and enhanced by the addition of wine and garlic.
The primary flavors are those of the cheeses used, typically a blend of Gruyère and Emmental, offering nutty, earthy, and slightly sweet notes. White wine, often a dry variety like Fendant or Kirsch, adds acidity and complexity, cutting through the richness of the cheese. Garlic provides a subtle aromatic base, while a dash of Kirsch (cherry brandy) can add a fruity and warming finish. The texture is smooth and creamy, clinging to the dipped bread.
Cheese Selection
Use a good quality blend of Gruyère and Emmental for optimal flavor and melting properties. Avoid pre-shredded cheese, as it often contains cellulose that can hinder melting.
Wine Choice
Choose a dry white wine, such as Fendant or Sauvignon Blanc, with good acidity to balance the richness of the cheese. The same wine served with the fondue complements the dish well.
Temperature Control
Maintain a gentle simmer to prevent the fondue from burning or becoming stringy. Adjust the heat of the réchaud as needed.
Bread Preparation
Use crusty bread cut into bite-sized cubes. Day-old bread works best, as it holds its shape better when dipped. Ensure there's plenty of crust on each cube.
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