Cheese fondue, a Swiss staple comprises gooey melted cheese served in a casserole called a caquelon, with appetisers such as cubs of bread, apple slices and diced vegetables. Today, Swiss cheese fondue is prepared across the world and is a favourite for many.
The fondue story
The exact origin of the cheese fondue is unknown. However, the first mention of the dish is believed to be in Homer’s ‘Iliad’ written between 800 and 725 BC. In the text, fondue is described as a mixture of cheese, wine and flour. Another significant reference of the dish is found in a late 17th Century Swiss cookbook.
Some food experts and historians believe that fondue was invented by peasants in the Swiss mountains. They claim the dish was created in order to make use of leftover bread and cheese during winter when fresh produce was scarce. This is, however, different from the fondue we make today.
The modern fondue is said to date back to the late 1800s and is believed to have roots in the Rhone-Alpes region, near the border of Geneva. However, this hot and gooey dish was not popular among the Swiss locals until the early 20th Century. In 1930, the Swiss Cheese Union, a former association that controlled the production and marketing of Swiss cheeses, declared cheese fondue and raclette (a lesser-known cheese dish), as the national dish. This move was reportedly an attempt to bolster cheese consumption and it managed to bring cheese fondue into the limelight. Fondue was sold in the U.S. at the 1964 New York World’s Fair. As it became popular in the region, other dishes served in a similar manner also came to be known as fondues. For instance, chocolate fondue served with appetisers such as chopped fruits, cake and marshmallows.
Hot and gooey
The flavour and the consistency of the fondue are dependent on the cheese selection. The age of the cheese will affect how the fondue melts.
Culinary chemists believe that well-ripened cheeses are best suited for making fondues. This is because the process of ageing increases the ability of enzymes called peptidase in the cheese to break up the proteins into small fragments in a shorter time span. The most popular cheese used for the preparation of fondue is the moitie-moitie, or half-and-half. This is made up of equal parts of gruyere (a hard yellow Swiss cheese) and a local creamy cheese called freiburger vacherin.
Varieties
There are several varieties of cheese fondues that vary according to the type of cheese and wine used in their preparation.
Apart from the traditional Swiss cheese fondue, there are several newer versions prepared today.
The most commonly prepared fondues include chocolate, broth, caramel and melted marshmallow.
A few quirky fondues include cake batter, matcha white chocolate, red velvet, cheesecake, pesto, French onion and pizza fondue.
Fairly recent Indian adaptations such as pav bhaji, dal makhani and butter chicken fondue can be found in a few niche restaurants in the country.
Largest in the world
The largest fondue set in the world consisted of a caquelon with a diameter of 8 ft 6 in and a depth of 5 ft 3 in. The two forks were 8 ft 6 in long. This was created by the Football Club Semsales (Switzerland) for their 75th anniversary celebration, in Semsales, Switzerland on, June 26, 2010. The fondue made use of 922.5 kg cheese.
Picture Credit : Google
