Fondue Cheese is a traditional Swiss melted cheese that is prepared by thermally heating the pieces of cheese. It is made in a special fondue pot – caquelon and served to a creamy consistency.

  • Origin: Switzerland
  • Made of: Cow’s Milk
  • Colour: Light Yellow
  • Texture: Creamy

The term Fondue originated from France which means “to melt.” Fondue Cheese is known to have taken form in the late 18th century to 19th century in Switzerland when the local farmers would mix old bread and hard cheese in the caquelon during the winter months.

The preparation method is quite ecstatic even to this day. The inside of the caquelon is rubbed with garlic cloves. The wine and cheese are then added. This combination is slowly heated in a burner until a smooth and creamy texture is achieved.

It is also quite common to add a popular cherry brandy known as kirsch for an additional flavour.

Fondue au fromage
Fondue au fromage

A serving of Fondue cheese (30 grams) contains:

  • 69 Calories
  • 4 grams of Fat
  • 4 grams of Protein
  • 1 grams of Carbs

Overall, Fondue is a very good source of protein and phosphorus. Whereas the good amount of calcium makes it an optimum health choice as well. Here are some widely regarded benefits of this cheese:

  • Low carb and cholesterol
  • Diverse elements (from vegetables, meat to bread)
  • Decent presence protein and calcium

Consumption and Tradition

Fondue is eaten by dipping a piece of bread into the cheese with the help of a long-necked fork. It has been closely identified as the National Food by the Swiss Cheese Union since the 30s.

There is an old tradition in Switzerland where someone losing a piece of bread are penalized by something quirky and fun. This can be anything from buying a round of drinks to singing a song.

There are also wide varieties of opinions regarding suitable beverages to accompany this dish. Some prefer wine whereas others tend to incline towards black tea. It is not uncommon for people to consume Fondue with spirits during or after their meal.

Try the Fondue of Orsières.

A blend of three cheeses from the Orsières dairy.
Raclette AOP, semi-fat and old

Fondue Orsières

Types of Fondue:

As this dish continued to evolve over the years, there have been quite the variation in the preparation and consumption of this delicious cuisine. For example: Fondue was the popular food during the World War II as it was far easy to prepare and ration it to the soldiers during the scarce.

After the war, the soldiers took home the recipe with them and this has resulted in different varieties of Fondue.

  • Chocolate Fondue: This dish garnered popularity after 60s when Fondue became an instant hit in numerous New York’s restaurant. It is prepared by tweaking the regular Fondue dish with melted chocolate, fruit slices and rum on top. American Soldiers and Ski Tourists are believed to have brought this dish into the US.
  • Oil Fondue: Also known as Fondue bourguignonne, this is a Fondue dish where meat (mostly beef) is fried in Swiss oil. It is then served with bread and dipping sauces on the side.
  • Fondue Chinoise: The name translates to Chinese Fondue which roughly means a “hot pot”. This dish is prepared by cooking meat and vegetables in the same pot of broth. It can also be consumed my mixing it with thin strings of noodles and salads on the side.
  • Fondue Bacchus: Fondue Bacchus or Fondue Vigneronne is very similar to Fondue Bourguignonne but there is a little catch. Instead of frying the meat with oil, it is fried with wine. If fried with Red Wine, the dish is seasoned with salt, pepper, garlic and herbs whereas with White wine, it is served with cinnamon, coriander and chillies.