Fondue savoyarde: a brief history - Tufts European Center (2024)

FAQs

What does the fondue symbolize? ›

After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity. Fondue is also often associated with mountains and winter sports.

Fondue was first described in Homer's Iliad as a mixture of goat cheese, flour, and wine. The name “fondue” comes from the French word “fondre,” meaning “to melt.” The dish initially served as a way for farm families to stretch their sparse resources during the long winter months.

Cheese fondue is the perfect dish for cheese enthusiasts, combining delicious melted cheese with wine and a touch of herbs and spices. It's one of the best dishes to serve as a tasty appetizer for guests or as a main filling meal for your family and loved ones.

The word means "melted" in French, from fondre, "to melt." Definitions of fondue. hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped. synonyms: fondu.

Fondue, which comes from the French “fondre”, meaning “to melt,” had its origins in 18th century Switzerland as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, some stale bread, and a dash of wine the family could gather around the hearth.

Because there is a recipe. It's not just melt the cheese and dip your bread. There is a science and an art to fondue, which involves the addition of wine and kirsch. This serves not just to flavor the resulting fondue, but to ensure that the cheese doesn't clump into a big ball.

The earliest known recipe for a fondue as we know it today was found in Zurich in a book published in 1699. Not surprisingly the Fondue Savoyarde contains cheeses from the Haute Savoie and Savoie regions of the Rhone Alps. These are typically Beaufort, Comte and Tomme de Savoie.

The Swiss answer to potato lakes or hash browns, rosti is the national dish of Switzerland. Thinly slices potatoes are fried in oil. The classic rosti is only potato, but you'll also find eggs, bacon, apple, and cheese mixed in. Pair rosti with eggs or breakfast sausages for a hearty, traditional Swiss meal.

Using a wooden spoon, stir over moderately low heat, just until the cheese is melted and smooth, 5 to 10 minutes. Season with salt, pepper, and grated nutmeg to taste. Dip accompaniments like crudités and French bread into hot fondue and enjoy.

The word 'fondue' is French. It comes from the past particle of the verb fondre, which means to melt. But fondue itself is Swiss, specifically from the western part of Switzerland where French is spoken.

What should you not do with fondue? ›

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

If you still have room for dessert after your fondue, you are probably looking for something light. A delicious sorbet, light ice cream or even a fresh fruit salad are all great options for rounding off the meal. An airy mousse is also not too heavy.

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.

Types of Fondue

Fondue bourguignonne is a variation featuring hot oil instead of cheese, and chunks of meat in place of the bread. The meat, first skewered on a long fork, is immersed into the hot oil where it cooks, and is served with an assortment of dipping sauces such as Béarnaise, aioli, and horseradish sauce.

For the now probably most often used cheese fondues in Switzerland, basic elements are some 200g of cheese per person (Gruyère and Vacherin Fribourgeois for so called "moitié-moitié" fondue) with 80g of white wine, garlic, pepper, possibly Kirsch. Most of the alcohol evaporates during preparation.

Even though there's no hard and fast date for when the tradition of modern fondue started, it became popular during the 1800s in the French and Swiss regions of the Alps. Fondue was born out of a necessity to use aged cheeses and bread during the winter months when fresh food wasn't readily available.

Food or eating itself can have a symbolic meaning. Through food we many times compensate temporary or chronical emotional lacks, we could also say that we try to satisfy needs that we weren't able to fulfill. Our relationship with food many times reflects our neurotic attitude, which also changes through times.

It's more than just a means of sustenance, but a way of expressing oneself, connecting with others, and passing on rich cultural heritage. Food is deeply ingrained in our cultural identity and serves as a representation of our heritage, history, and values.

Swiss tradition calls for drinking only white wine, kirsch, or herbal tea with fondue. Fondue forks are usually different colors so everyone can keep track of their fork. No double dipping is allowed! Garlic flavor is added by rubbing a garlic clove along the inside of the fondue pot.