What’s not to love about fondue? For one thing it’s basically just a big bowl of melted cheese. Yum! So, it’s warm and cozy. Secondly—it’s a team effort. One crock for the group. Essentially, you’re gathering and then doubling down on the gathering by eating from a communal source. And it’s active! You spear and dip, spear and dip—first a grape, then some apple, maybe some meat. And then someone loses their bread in the delicious cheesy goodness, and everyone laughs. It’s a little party! Fondue is always a celebration.
Fondue is technically a Swiss dish, originating in the Swiss Alps in the 18th century. It was a staple for peasants, farmers and villagers during the harsh winters—a simple and tasty way to use up stale cheese and bread. By combining the two with wine, the bread was softened, and the meal became more palatable. Fondue, which comes from the French word “fondre” meaning “to melt,” became Switzerland’s national dish in the 1930s. This recognition led to a worldwide fondue craze, especially in the U.S. during the 1960s and 70s.
Fondue at the Roundhouse Restaurant on Bald Mountain comes with a view.
Photo Courtesy Sun Valley Resort
Fondue is also quite simple to prepare, which is a bonus for less-than-expert cooks. It really is just melted cheese. Gruyère and Emmental are the classic choices—and Swiss cheese of course, but other cheeses can be used as well for a more non-traditional fondue. Various spices and garlic can be added along with wine, or brandy or lemon juice. This can all be done in a pot, but using a dedicated fondue pot with a heating source makes it much easier to keep warm and move from kitchen to table.
And as far as what to dip? That’s entirely up to the chef! You can go all bread or add some fruits and veggies and even some chunks of previously cooked meat such as sausages, or small cubes of steak. Also, note this hot tip: always grate your own cheese—pre-grated bagged cheese has an “anti-caking agent” that will make the fondue grainy.
Kirsch, a clear, unsweetened cherry brandy, is used in traditional Swiss fondue but is not required. It can be added to the melted cheese in the pot or used for dipping separately or just for taking shots while enjoying your fondue feast!