The History of Fondue

Fondue was created in Switzerland as a way to make use of hardened cheese and stale bread during the winter months. Consequently, the traditional cheese used to make the dish is Swiss, more specifically Emmental and Gruyère. The name fondue comes from the French word fondre, meaning “to melt.” Traditional fondue is made with Kirschwasser (or Kirsch), a brandy made from cherries, and is typically cooked in a ceramic pot on the stove before being brought to the table and placed over a small candle or similar heat source. Over time, fondue also became popular in France and the alpine regions of Italy. It also became popular in many German-speaking territories. However, fondue-like dishes have a much longer history. For example, Chinese hot pot predates fondue by approximately 2,000 years. Similar dishes exist in other cultures as well, but have more modern origins, including Japan’s shabu-shabu and Mexico’s queso fundido. It is worth noting that not all versions of fondue call for cheese. Fondue bourguignonne is a variation that uses hot oil instead of cheese and calls for pieces of meat instead of bread. Fondue au chocolat is made with melted chocolate and pieces of fruit, pastry, pretzels, and even cake are used for dipping. Fondue reached peak popularity in the United States in the middle of the 20th century, when it was something of a "craze." Today, fondue is popular in many parts of the world, including many regions of the United States, where it is often made in a slow cooker and enjoyed during the colder months of the year. Fondue is also considered one of the national dishes of Switzerland today.