Fondue swiss melted

Swiss fondue: melted cheeses with wine and kirsch, an Alpine tradition served at gatherings.

About this subject

Swiss fondue is a traditional Alpine dish made from melted cheeses like Gruyère and Emmental, garlic, dry white wine, and kirsch (cherry brandy). It originated as a peasant meal to use up cheese and stale bread during winter. In the 20th century, the Swiss Cheese Union promoted fondue as a national symbol, popularizing it worldwide.

Traditionally served in a ceramic pot called a caquelon, fondue is accompanied by cubes of crusty bread dipped into the cheese with long forks. The meal is social and festive: anyone who drops bread into the cheese must pay a forfeit, like singing or drinking.

In 2016, cheese fondue was declared an Intangible Cultural Heritage of Switzerland. There are regional variations, such as tomato, mushroom, and even chocolate fondue for dessert. Yet the classic recipe remains the most beloved.

Frequently Asked Questions

What is the origin of Swiss fondue?

Fondue originated in the Swiss Alps as a peasant meal to use up hardened cheese and stale bread during winter.

Which cheeses are used in traditional Swiss fondue?

Traditional cheeses are Gruyère and Emmental, but Vacherin Fribourgeois, Appenzeller, or regional blends are also used.

What does it mean to lose bread in the fondue?

If a diner drops bread into the cheese, according to tradition they must pay a forfeit, such as singing, taking an extra sip, or even kissing their neighbor.