Cheese Fondue

Blast from the Past

Cheese fondue dates from the 1600s, where residents of isolated mountain towns in the French-speaking regions of the Swiss Alps relied exclusively on local food sources. Since every morsel of food had to be conserved, even stale cheese had to be eaten. Villagers gave new life to stale cheese by heating it over a low flame, mixing in local wines, and serving the mixture hot. Even dry and hard bread that would otherwise go to waste could be dipped into the savory sauce. The name for the resulting food derives from the verb "fondre" (to melt). Fondue enjoyed tremendous international popularity in the 1970s, but dropped off the radar after a few years. In recent years, chefs and gourmets have rediscovered fondue, creating new recipes and bringing back trusted classics.

Many varieties of cheese fondue exist, each with a unique name and different blend of cheeses, wine and seasoning, depending on where it is made. A small amount of cornstarch or flour is added to prevent separation, often diluted in brandy or kirsch. Most recipes combine hard and soft cheese varieties and call for cubed, dry bread for dipping.

The usual suspects

There are many types of fondue, but a few traditional cheeses show up most often. Any cheese or combination of cheeses can be used to make a fondue, so feel free to experiment.