Fondue HistoryWell, whether that's what Homer was describing or not, fondue history states that the warm cheese dish originated in Switzerland but more specifically in the Canton of Neuchatel. According to history experts, fondue consists of at least two varieties of cheeses that are melted with wine and a bit of flour. It's served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.
Well, before we get into the nitty gritty of cheese fondue, let's back up for a second. The word fondue is a derivative of the French word, fondre, which means "to melt". However, this is only a part of how the word fondue is used today. In doing my research of fondue history,"fondue" has a much broader meaning. It refers to foods that are dunked, heated, or cooked in sauce, oil, or broth in We know now, of course, that the Swiss take credit for the neighborly cuisine. They created it out of necessity, not because someone with too much time on their hands came up with a great idea for eating together! Before the invention of the refrigerator, cheese and bread were made in the summer and fall to last through the winter. Both became extremely hard. The bread so much like concrete that it literally had to be chopped with an ax! The Swiss realized that if hard-as-rock cheese was heated with wine over a fire, it softened and became deliciously edible. Bread that was too dried out to eat by itself, became soft and pliable when dunked in the melted cheese. One of the best things to do in the long cold Swiss winters was to huddle around the fire with friends or family, and with a large pot of cheese, bread for dipping, and of course, wine for drinking. Ta Da! Swiss fondue was born.
Most recipes we see for "traditional" Swiss style fondue are a combination of Gruyere cheese and Emmenthaler. They are combined because either cheese alone would make for a mixture that was too sharp or too bland. Most recipes call for the cheeses to be melted in a dry white wine. This helps to keep the cheese from the direct heat as it melts as well as to add flavor. Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. Adding garlic gives the flavoring a good mellow taste, while the flour or cornstarch assists in keeping the cheese from separating. In Switzerland, fondue history notes that each canton has their own "traditional" style fondue. Read more about that on our Swiss Fondue History page. And, I have more interesting fondue facts and tips, just keep reading!
Tantalizing Cheese Fondue Recipes Great for all kinds of occasions! Memorable Meat Fondue Recipes Fondue Dipping Sauces Dreamy Dessert Fondue Recipes Return from Fondue History to Easy Appetizer Recipes home page.
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