The History Of Fondue

There are several types of fondues, including cheese and chocolate fondue. While most people realize that cheese fondue originated in Switzerland, not everyone knows the details concerning the early days of this delicious and versatile dish. Next time you sit down with a batch of fondue, consider how far it has come in a few centuries.

Early History

Experts are fairly certain that fondue was first invented during the 18th century in Switzerland. The Swiss saw fondue as the perfect way to use older cheese and bread, providing food for people across the country who didn’t necessarily have access to fresh items during the winter. Villagers quickly discovered that heating old cheese with herbs, garlic, and wine would make a tasty combination. When they dipped old, stale bread inside, it would soften up and become flavorful. Fondue quickly became a Swiss tradition during the winter months, particularly among the poorer communities.

Traditional Mixture

In the early days of fondue, it was made using Gruyere and/or Emmental cheeses. The cheese was then melted with a bit of wine inside a communal pot. Some people would also add cherry brandy, other alcohol, or spices.

Tips For Cooking Fondue

If you plan on taking advantage of the easy and delicious tradition of fondue, then you will want to keep a few things in mind. Although adding alcohol may seem odd and unnecessary, this actually helps lower the boiling point, meaning that the cheese won’t curdle while cooking. If you don’t want to use wine, you can also try champagne, apple juice, or sparkling cider. Whenever you are heating up fondue, you still want to keep an eye on it, however, so it doesn’t start to boil and to prevent a rubbery texture, heat up the mixture slowly.

It may seem silly to spend a lot of money on cheese that you will be melting, but always opt for high quality cheese when making fondue. This will give you a uniform melt and consistency and guarantee freshness as well as a more delicious result. To add more flavor, select more than one cheese to include or add some extra flavorings. Good options include mustard, tomato paste, sauteed minced onions, roasted garlic, and fresh herbs. Fondue is always best fresh, but if you end up with leftovers, you can reuse it. You’ll have to get creative, however, and refrigerate it. This will mean it solidifies a bit, so try chopping it up and using it to top vegetables, potatoes, or eggs.