History of Fondue

This warm cheese dish originated in Switzerland and more specifically
in the Canton of Neuchatel. The dish consists of at least two varieties
of cheeses that are melted with wine and a bit of flour and served
communally out of pot called a caquelon". Long forks are used by each
guest to spear a cube of bread then the bread is dipped into the cheese
and eaten.

Fondue dates back to the 18th century when both cheese and wine were
important industries in Switzerland. The simple to prepare meal
utilized ingredients that were found in most average homes.

The Swiss Tradition
Each component of a traditional Swiss fondue plays an import role.
Most recipes we see for traditional Swiss style fondue are a
combination of two cheeses, Gruyere and Emmenthaler. These two cheeses
are combined because either cheese alone would produce either a mixture
that was too sharp or too bland. The cheeses are most commonly melted
in a dry white wine which helps to keep the cheese from the direct heat
as it melts as well as to add flavor. The Kirsch (a clear cherry
brandy) was added if the cheese itself was too young to produce the
desired tartness. The garlic was for additional flavoring while the
flour or cornstarch assists in keeping the cheese from separating.

In fact each canton in Switzerland has their own traditional style
fondue.

Fribourg
The fondue from this region combines Gruyere with Vacherin a Fondue.
The wine and Kirsch is only added if the cheese is not fully ripened.
When the wine is not used, guests dip their bread in plum schnapps,
then into the fondue.

Geneva
It is common to use three cheeses, Gruyere, Emmental and Walliser
Bergkase. A regional addition may include chopped morel mushrooms.

Glarus
First a roux is made of butter, flour and milk is made and Gruyere and
Schabzieger cheeses are added.

Eastern Switzerland
Appenzeller and Vacherin a Fondue are the cheeses of choice combined
with a dry cider.

Vaud
The locals roast and chop garlic then combine with Gruyere cheese.

Neuchatel
A combination of two thirds Gruyere and one third Emmental, or a half
and half version with Neuchatel wine.