History of Fondue

Fondue is more than just a meal; it's a celebration of Swiss heritage, community, and culinary craftsmanship. At swissmar, we honor this tradition by offering a diverse range of fondue sets, including the Lugano, Sierra, Ticino, and Jura, each designed to enhance your fondue experience.

Origins in the Swiss Alps

The roots of fondue trace back to the Swiss Alps, where it began as a practical solution for farm families during harsh winters. In the 18th century, when fresh food was scarce, people would melt aged cheeses and mix them with wine to create a warm, hearty dish. This not only made use of available ingredients but also provided a comforting meal during the cold months.

Early Recipes and Evolution

The earliest known recipe for what we recognize today as cheese fondue appears in a 1699 Zurich cookbook titled Käss mit Wein zu kochen ("Cooking cheese with wine"). This recipe instructed the melting of grated cheese with wine, into which bread was dipped.

However, the term "cheese fondue" initially referred to a dish made with eggs and cheese. A notable example is the 1735 recipe Fonduë de Fromage aux Truffes Fraîches, which resembled a cheesy scrambled egg or soufflé. It wasn't until the late 19th century that the modern version of cheese fondue, consisting of melted cheese and wine without eggs, emerged.

The Role of Cornstarch

In 1905, the introduction of cornstarch to Switzerland revolutionized fondue preparation. Adding cornstarch helped stabilize the mixture, preventing the cheese and wine from separating and ensuring a smooth, creamy consistency. This innovation made fondue more accessible and enjoyable for many.

Fondue as a National Symbol

While fondue has deep roots in Swiss tradition, it wasn't until the 1930s that it was promoted as Switzerland's national dish. The Swiss Cheese Union (Schweizerische Käseunion) launched a campaign to increase cheese consumption by branding fondue as a symbol of Swiss unity. The campaign included slogans like "Fondue isch guet und git e gueti Luune" ("Fondue is good and creates a good mood"), affectionately abbreviated as "FIGUGEGL".

Fondue Beyond Cheese

While cheese fondue remains the most iconic, the term "fondue" has expanded to include other communal dishes:

Fondue Bourguignonne: Pieces of meat cooked in hot oil.

Fondue Chinoise: Thinly sliced meat cooked in a broth.

Chocolate Fondue: Melted chocolate served with fruits and pastries for dipping.

These variations showcase the versatility of the fondue concept, adapting to different tastes and occasions.

Fondue Today

Today, fondue continues to be a cherished tradition, especially during the winter months. It embodies the Swiss values of community, warmth, and simplicity. Whether enjoyed in a cozy chalet or at a festive gathering, fondue remains a timeless dish that brings people together.

At swissmar, we offer a range of fondue sets to suit every preference:

Lugano Cast Iron Fondue Set: Known for its even heat distribution, ideal for cheese, meat, and chocolate fondues.

Sierra Cast Iron Fondue Set: Versatile and stylish, perfect for various fondue styles.

Ticino Cast Iron Fondue Set: Offers modern design with traditional functionality.

Jura Ceramic Fondue Set: Combines elegance with practicality, suitable for cheese fondues.

Heidi Ceramic Fondue Set: Classic Swiss design, perfect for warm, communal meals.

Lausanne Copper Fondue Set: Durable and visually striking, excellent for cheese fondues.

Zuri Stainless Steel Fondue Set: Sleek and easy to maintain, ideal for everyday fondue.

Biel Copper Fondue Set: Timeless elegance with Swiss craftsmanship.

Arolla Electric Fondue Sets: Convenient for modern kitchens, with dishwasher-safe pots and easy-clean bases.

Explore our collection and bring the Swiss tradition of fondue into your home.