Cheese fondue
FIGUGEGL – Who doesn’t know this slogan for our national dish: «Fondue isch guet und git e gueti Luune» («fondue is good and creates a good mood»). Created in the 1970’s as a promotional slogan to increase consumption of cheese, it is still quoted today to draw attention to a very special seasonal speciality: cheese fondue.
When darkness starts of fall in late afternoon and one cannot venture outside without a scarf and hat, those words evoke a feeling of cosiness and conviviality. Cheese fondue is the perfect meal for a small number of guests as it is easy to prepare and eating together from one pot is fun.
Stories about its origin
Switzerland is not the only country that features this dish made of melted cheese eaten by dipping chunks of bread or potatoes. Fondue or «Fonduta» is also popular in the French Savoy and Italian Piedmont and Aosta Valley regions. Though its exact origin is clouded in mystery, cheese fondue has been a Swiss national dish since the 1950’s. At that time, it found its way into the Swiss field kitchen and was “brought back home” throughout Switzerland by the soldiers after their military service.
There are various stories about the origin of the fondue. According to one story, Alpine herdsmen and dairymen invented it when they wanted a different way to eat the bread and cheese they had with them on mountain pastures. Other stories refer to monks who were not allowed to eat any solid food during Lent and melted cheese to sip it. And others see a parallel to the «Kappeler Milchsuppe», a bready, milky soup, and a common meal of the Zurich Protestants and the Catholics of Central Switzerland cantons who were enemies during the First War of Kappel. (See the articles by Prof. Ueli Gyr for demythification of this and other stories about fondue).
Many different recipes
One of the best known cheese fondue recipes is a mixture of mointié-moitié (French for half and half). It is made with 50% Vacharin and 50% Gruyère cheese. In Fribourg, fondue is prepared only with Vacherin in some instances whereas the people of Appenzell go for a fondue comprising only Appenzeller cheese. Not only do different recipes exist, but by selecting other ingredients it is possible to prepare many different types of cheese fondue.
For example, the traditional white wine can be replaced by sparkling wine or champagne. If a meal with less alcohol is preferred, apple cider or broth can be added. Cheese fondues with added tomatoes or mushrooms are also popular. And finally, in addition to bread and potatoes, pear and apple chunks can be dipped into the fondue.
Each fondue that you eat will take you on a new culinary journey.