Cheese fondue is an iconic winter dish that evokes warmth, flavour and unforgettable moments. But where does it actually come from? This question sparks lively debates at tables in ski resorts, especially when Swiss and French people are present.
Switzerland or France? Both!
Fondue has roots in both Switzerland and France. Although both countries try to claim its origin, the truth is that no one can claim to have invented it. For centuries, unique ways of making melted cheese have been developed on both sides of the border.
Today, cheese fondue is an icon of Swiss cuisine, elevated to the rank of national dish, while in France, especially in Savoy and Franche-Comté, it is also celebrated as a fundamental winter dish.
Swiss and French Fondue Varieties
Swiss Fondue
In Switzerland, each region has its own interpretation of fondue, reflecting the diversity of local cheeses and traditions. Here are some of the most notable recipes:
- The Half-Half:
- 50% Swiss Gruyère
- 50% Vacherin Fribourg
- Variation: Add L'Etivaz or replace the Gruyère with this AOP Alpine cheese.
- La Fribourgeoise: 100% Vacherin
- Neuchâteloise:
- 50% Gruyère
- 50% Emmental (AOP Switzerland)
- Central Switzerland fondue:
- 1/3 Emmental
- 1/3 Gruyère
- 1/3 Sbrinz (a hard, aged cheese, precursor to Parmesan).
- Valais fondue:
- 1/3 Raclette from Alpage
- 1/3 Gruyère
- 1/3 Vacherin
The Savoyarde fondue (France)
A true alpine classic:
- Traditional recipe:
- 40% Beaufort
- 40% abundance
- 20% Savoy Emmental
Variation: Add young Tomme de Savoie or Tomme des Bauges AOP for an extra touch.
Fondue Franc-Comtoise
Less well-known, but equally delicious, is made with 100% Comté. Depending on your taste, you can opt for young or aged Comté, letting the level of ripeness be the protagonist of the flavour.
Other irresistible combinations:
- 1/3 Comté, 1/3 Beaufort, 1/3 Gruyère.
- 1/3 Comté, 1/3 Beaufort, 1/3 Morbier: This soft cheese adds creaminess and a unique smoky touch.
- 1/3 Beaufort, 1/3 Emmental, 1/3 Savoie goat Tomme.
Basic Recipe with Infallible Tips
Ingredients (for 4 people):
- 200 g of Comté
- 200 g Beaufort
- 200 g Emmental
- 1 clove of garlic
- 250 ml dry white wine (preferably from Savoy)
- 1 tablespoon cornstarch
- 1 pinch baking soda (optional, for a light, foamy texture).
- Pepper and nutmeg to taste.
Step by step preparation:
- Grate or cut the cheeses into small pieces and mix them together.
- Rub the fondue pot with garlic.
- Heat the white wine and add the cheeses little by little, stirring constantly in the shape of an "8".
- Dissolve the cornstarch in a little cold water or white wine and add it if the mixture begins to separate.
Tips for a perfect fondue:
- Use quality cheeses: The flavor and texture depend largely on the ingredients.
- Control the temperature: Keep the fondue warm but not boiling to prevent the cheese from burning or curdling.
- Prevents separation: Cornstarch helps bind the mixture, and baking soda creates a creamier, lighter texture.
- Use suitable bread: Ideally, day-old bread with a firm crust so that it doesn't crumble when dipped.
Perfect pairing
Pair your fondue with a dry white wine from Savoy, such as Apremont or Roussette, or even a light sparkling wine. These wines balance the richness of the cheese and add a pleasant freshness.
Conclusion
Cheese fondue, whether Swiss or French, is much more than a dish: it is a symbol of togetherness, flavor and tradition. Do you dare to try all the varieties and find your favorite? Bon appétit or En Guete!
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