Swiss Cheese Fondue

Background

Cheese fondue is a dish of cheese melted with white wine in a pot, into which you dip cubes of bread on long forks. It is mainly popular in Switzerland, and the French Savoie, Italy's Aosta Valley and other Alpine areas have their own versions; it is a regional dish, not unique to Geneva. According to French Wikipedia, the earliest known recipe for modern cheese fondue comes from a book published in Zurich in 1699, titled "cheese cooked with wine"; until the late 19th century the name "fondue" more often referred to a dish of eggs and cheese, and the version with butter was then called "Geneva style". In 1875 the first modern recipe appeared using only cheese and wine without eggs, by which time it was already called the Swiss national dish. It actually originated in the cities of the lowlands of French-speaking Switzerland: good cheeses like Gruyère were expensive exports that mountain farmers could not afford. In the 1930s the Swiss Cheese Union promoted it heavily to boost cheese consumption, and only then did fondue become a household national dish.

Local customs

• Several people sit around one pot, spear cubes of bread with long forks and dip them while stirring in the pot (drawing a figure 8 keeps the cheese from setting)
• after dipping, do not put the fork in your mouth and then back into the pot
• the cheese crust that forms at the bottom of the pot is considered a treat
• it is usually accompanied by white wine or hot tea, and Swiss folk wisdom says that “cold water upsets the stomach”, which is a customary saying rather than an established fact.

Religion & beliefs

• Cheese fondue has nothing to do with religion
• it is the emblem of Swiss winter social dining and is common in ski chalets, family gatherings and company dinners. The pot usually contains wine and kirsch (cherry brandy), so visitors who do not drink alcohol for religious or personal reasons should say so in advance.

Travel tips

• Many traditional Swiss restaurants in Geneva's Old Town and along the lake serve cheese fondue, some only in winter
• a meal takes about an hour and a half, and booking is advisable for dinner
• it is usually ordered for a minimum of two people. You can combine it with Geneva's Old Town, St. Pierre Cathedral, the Reformation Wall and a lakeside stroll, or try it on a day trip to cheese-producing areas such as Gruyères. Dietary notes: the pot contains white wine and often kirsch (cherry brandy), and the alcohol does not fully evaporate, so pregnant women, children, drivers and non-drinkers should ask in advance whether an alcohol-free version is possible
• the cheese contains lactose and the bread contains gluten
• fondue is high in calories, so avoid strenuous exercise right after the meal. Prices and opening hours are as set by each restaurant
• popular old establishments often have queues, so eating off-peak is more relaxed.