The name comes from the French fondre ("to melt").The choice of cheese depends on exactly this property, and given that there are thousands of varieties between France, Switzerland and Italy we can guess that the ancients chose Gruyère and Emmental for the classic recipe for a good reason, although there are recipes that use other semi hard cheese like Cheddar, Gouda, or Vacherin to give variety.Melting cheese intensifies the aroma and gives it that irresistible gooey quality. Other classic dishes include the grilled Swiss Raclette made with cheese of the same name and Tartiflette made with Reblochon cheese from the Haute-Savoie region around Annecy in France.In these days of supermarkets and unlimited choice of ingredients we tend to forget that many recipes were invented to make use of seasonally available foodstuffs, which themselves were developed to preserve fresh ingredients for future use. Fondue dates from the 17th century, perhaps Alpine housewives could tap into a “101 ways with day-old stale bread and cheese” verbal network. Although a classic favourite for the apres ski set for generations it is a popular dinner party food and kids love it too. The first written evidence of the recipe comes from a Swiss book of 1699, "Käss mit Wein zu kochen" - "to cook cheese with wine". The recipe has been through several changes and has at times including eggs, cream and additions such as garlic, truffles and spirits.The addition of cornflour in the 20th century helped to popularise the dish as it stabilizes the emulsion of cheese and liquid and prevents curdling.Feel like trying it out at home?375ml - 500ml dry white wine3 cloves garlic crushed2 teaspoons of cornflour700g mixed grated cheese, such as Gruyère and Emmentaloptional: 1 to 2 teaspoons Kirsch (liquor)In a solid cast iron or ceramic pot, add 375ml of white wine, the garlic and the cornflour.Gradually add the grated cheese and cook over a moderate heat, stir frequently until the cheese is melted and smooth. You can dilute the mixture if it is too thick by adding up to 125ml more white wine. The Kirsch is optional but gives it an authentic flavour. You will need a fondue stand on the table with a small heater underneath to keep the cheese soft.Although classically served by dipping in day-old bread (fresh bread is too soft) you can add variety by using small sticks of carrots, raw cauliflower, broccoli or any other vegetable that takes your fancy. It is advisable to drink a good dry white wine with the meal as this helps to digest the cheese and you want to have room for dessert. Anyone for chocolate fondue….?
