A truly wonderful story, fondue history begins with a recipe for Homer’s Iliad (Song XI). Is it not reasonable that the mixture described in Pramnos wine, goat's cheese, and white flour was fondue?
However, regardless of what Homer was describing or not, fondue history states that the cheesecake originated in Switzerland but mainly in the Canton of Neuchatel.
According to historians, fondue contains at least two servings of cheese dissolved in wine and a pinch of flour. It is served jointly outside the pot called "caquelon". Long forks are used by each guest to pound a loaf of bread and then the bread dipped in cheese is eaten.
How did the cheese fondue get started ?? Well, before we get into the nitty gritty of cheese fondue, let's make a backup copy for a moment. The word fondue is derived from the French word fondre, meaning “melting”. However, this is only part of the way the word fondue is used today.
By doing my research on the history of fondue the word “fondue” has a very broad meaning. Refers to food dipped, roasted, or cooked in a sauce, oil, or broth in a fondue pot (or similar).
Now we know, of course, that the Swiss are taking pride in neighboring food. They do it out of necessity, not because someone with a lot of time on their hands came up with a great plan to eat together!
Prior to the introduction of the refrigerator, cheese and bread were made in the summer and autumn to survive the winter. Both became very heavy and could not be eaten in that condition. The bread became so concrete that it had to be cut with an ax!
The Swiss are aware that when hard-as-rock cheese is burned with wine in a fire, it becomes soft and delicious. Bread, which was too dry to eat on its own, was soft and tender when served with melted cheese.
Once upon a time, fondue cooking became a social tradition of making the best of the long, cold Swiss winter by hitting a fire with friends or family with a large pot of cheese and hard bread. It is a tradition that has stood for years and traveled to the continents.
Fondue history says that fondue cooking dates back to the 18th century when both cheese and wine were important industries in Switzerland. Easy-to-prepare food using ingredients found in many common households.
Many of the “traditional” Swiss style recipes we see are a combination of two used cheeses, Gruyere and Emmenthaler. They are mixed because even cheese alone can make a very sharp or very simple mixture.
Many recipes call for cheese melted in dry white wine. This helps keep the cheese at room temperature as it melts, as well as adding flavor. Kirsch (clear cherry brandy) was added if the cheese itself was too small to produce the desired tartness. Adding garlic gives the flavor a nice taste, while flour or corn starch helps keep the cheese separate.
Here is a delicious and easy recipe for traditional Swiss Fondue:
What you will need:
- 2 cups process shredded Swiss cheese (1/2 lb unshredded)
- 1 1/2 Tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp dried mustard
- 1/8 tsp nutmeg
- 1/8 tsp pepper
- 1 cup butter
- 1 clove of garlic
- Dry white table wine
- Cooked ham cubes
- Grease the triangles
Serve this version of Swiss fondue with ham cubes and a pre-made toast triangle to round out the cheese mixture. You can also use fresh fruit as slices of apple and pear.
Start by sprinkling the cheese with cornstarch, salt, dried mustard, nutmeg, and pepper. Heat butter with garlic in double or over boiling water in a fondue pot. When very hot, remove the garlic and add the cheese mixture. Stir until the cheese has melted and mixes well.
Heat the wine lightly and slowly add to the mixture, 2 Tbsp at a time. This keeps the fondue in a state of immersion. Serve your guest and make sure each one has a fondue fork that you can use with ham cubes and fruit. When you roll the ham in the cheese mixture, place it on top of the toast triangle and eat until you no longer eat it. It's fun!
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