Say Cheese!
Fondue is the ultimate traditional Swiss dish. But why is melted cheese so popular? And what fondue trends and variations are there – for example, for vegans? Immerse (your bread and) yourself in the world of the classic cheese dish.
Who invented it?
The term "fondue" comes from the French word "fondre" and means "to melt". However, the origins of melting cheese do not lie in (western) Switzerland, as is often assumed and claimed. The French, who lay claim to its origin with their national dish "fondue savoyarde", are also mistaken. A fondue-like dish made from grated goat’s cheese, white flour and wine was already considered a delicacy in ancient Greece. In fact, cheese fondue has only been considered a Swiss national dish since the 1950s, when it was included in army cookbooks. And (almost) all Swiss households have had the appropriate fondue equipment since the "FIGUGEGL" ("Fondue isch guet und git e gueti Luune" / "Fondue is good and makes you happy") advertising campaign in the 1970s.
Careful stirring in a figure of 8
In fact, it doesn’t take much to have a successful fondue evening with friends or family: bread for dipping, Fendant wine for mixing and drinking, cheese for melting and, of course, a caquelon pot and rechaud heater for stirring and heating. And let the sociable get-together begin and everyone eat, drink, talk and laugh until the bottom of the caquelon appears. Speaking of the caquelon base: Were you left with a crust after the feast? Then fill the caquelon with ice-cold water straight away before washing up and leave it to soak while you enjoy a kirsch liqueur or a delicious dessert. If the crust is hard to shift, a splash or two of protein solvent will help. But you don’t have to let it get that far (or encrusted). According to flow theory, if everyone busily stirs a "figure of eight", this helps mix the fondue perfectly.
Melt away
As purist as the meal may seem, there is an almost limitless variety of fondues. A classic basis is the "moitié-moitié" cheese blend, namely a combination of the "Le Gruyère AOP" and "Vacherin Fribourgeois AOP" varieties. There are also numerous variations on the bread to be used. But how about dipping potatoes, broccoli, pears or even Landjäger sausages into this classic instead of bread? Or refining the cheese with champagne or red wine instead of white wine? And if you want to avoid cheese and lactose altogether and focus on meat, sauces and side dishes instead, there is an alternative with the New Year’s Eve classics "fondue chinoise" or "fondue bourguignonne": The meat cooks gently in stock or oil and tastes particularly good in cozy company. Vegan fondue mixes based on cashew nuts, yeast or almonds are also becoming increasingly popular.
Fondue with a difference
Fondue gondolas such as the one in the Saas Valley or in Kriens offer even more variety for the Swiss national dish – guaranteeing a culinary delight and breathtaking view. If you’re so hungry you’d rather not take to the skies, you can enjoy your meal on a special streetcar in Zurich, on the
charming funicular in Neuchâtel or on a boat in Geneva instead. Turning the familiar fondue into a unique experience. Discover the wide range of offers and restaurants with vegan and classic fondue specialties with the Fondue Finder from Switzerland Tourism. Whichever option you choose at the end of the day, you can turn the journey itself into an experience, namely with your long-awaited dream car, which you can get your hands on easily with a car subscription from CARIFY.
In this spirit, we wish you a safe journey and enjoy your meal!
