Fon – DO!
By Sherril Steele-Carlin
Everybody seems to love fondue, that kitschy food of the 60s and 70s that's making quite the comeback. You can find it on menus throughout the nation, from frosty ski resorts to some of the trendiest eateries in the country. What is fondue, and where did it come from you ask? Well, here's the answer.
A Brief History
Fondue originated in the mountains villages of Switzerland hundreds of years ago. Most of the towns were very isolated during the winter months, and fresh food was hard to come by. Fresh food was at a premium, and so most people learned to make do with what they had, even if it was a little "over the hill" in terms of freshness and variety. During the summer, this simply was not a problem, but in the harsh winters, bread hardened into uneatable bricks, and cheese, freshly made during the summer months, was now a little worse for wear.
A New Idea
The inventive Swiss didn't lake to waste food, so rather than toss the bad cheese and bread, these hardy mountain folk came up with a way to turn these unpleasant ingredients it into a flavorful dish that ultimately spread across Europe. They simply melted the hardened cheese so it was edible, then dipped the tough bread in the warm cheese to make it palatable. Now, melted cheese isn't all that tasty, so they added a bit of cherry brandy (kirsch) and white wine to give it a kick, along with some seasonings, and they created a meal that's fit for a cold-weather king (or queen).
The Fondue Craze
Sometime in the 1960s, Americans discovered fondue in droves, and a real craze was born. Just about every home had a fondue pot, and people learned to dip bread, veggies, meats, and even fruit into bubbling mixtures of cheese, hot oil, or chocolate. They found it was fun party food, and in recent years, fondues of all sorts have made a comeback in kitchens and restaurants around the country. Why? Probably because they're so easy to prepare, and fun to eat!
Easy to Make at Home
Luckily, fondue is equally easy to create at home. Traditionally, the Swiss used Gruyere and Emmenthaler cheeses, which they just happened to make in the Canton of Neuchatel, the area where fondue originated. Today, just about any high-quality cheese is used in fondue, as long as it melts well. It's mixed up with liquor and spices, allowed to heat up, and presto – fondue!
Other Fondues
It was the French who started using hot oil fondues to cook meat, and added sugar and spice to create dessert fondues, but that's another story. No one knows why the name comes from the French word "to melt," instead of a Swiss word, that's just the way it is.
