Mention food and the Alps in the same sentence and invariably fondue will be mentioned at some point soon after. The classic dish for ski chalet holidays, it is simply made for sharing with a large saucepan of melted cheese made for dipping bread and anything else that takes your fancy. We say cheese as this is the most widely renown of the traditional recipes but there are other alpine versions including a hot broth that you can dip meats into – really delicious too. 

As the log fires burns in the background, the waiter will bring across a small burner before placing the fondue on top to continuing melting the cheese fondue gently away. The smells are just captivating as you take your bread (old bread rather than fresh is best) with the fondue fork and just submerge it (and the tip of the fork) into the cheese in the pan. After a couple of minutes the breads will be covered in delicious cheese, remove and enjoy (after allowing to cool slightly – although warm is best). It is simply a great dish – the cheese will have not only melted around the outside, but partly into the inside too. The cheese and wine make a magical combination and will leave you dipping several times more. 

Originating from Switzerland, it is typically made with a combination of Emmentaler and Gruyere. The former is a mild cheese and the latter a creamy, more matured and intense flavour. But it is more than just melted cheese, with kirsch (a clear brandy liquor) and wine not only adding a subtle complexity to the flavour, as well as helping keep the fondue liquefied for longer too. Garlic is also added but not too much to ensure it is a very subtle addition rather than overpowering.

History of Fondue 

Some claim that fondue dates back before the 18^th Century when Swiss farmers invented fondue as a way of using old bread and cheese on cold winter evenings. Whilst some of this has merits in its claims, this may be stretching the facts just a little. The distant claims relate to a cookbook that was dated in 1699 and came from Zurich. It describes a cheese that was grated and cooked with wine, described in Swiss as Käss mit Wein zu kochen. However, a number of the recipes back than suggest ‘fondue’ was cooked with eggs and also with truffles sometimes too so it may not be the fondue we know today.  

So how did the fondue we know today become the Alps most famous dish? For the answer we need to rewind back to the 1930s and some clever marketing by the Swiss Cheese Union (Schweizerische Käseunion). Sensing a chance to increase cheese consumption and sales, they put forward fondue as the national dish of Switzerland and the rest as they say is history!Share

Fondue Recipe – Chalet Ski Holidays

 A favourite in the UK in the late 70s and early 80s to get you and your friends ready for your ski chalet holiday was the fondue party (yes your Mum and Dad will have a fondue set in the attic). Sadly it has slipped out of fashion – but here at Chalet Ski holidays we think all great things deserve a revival from time to time so here’s our favourite recipe:

• 2 x garlic cloves (peeled and just lightly crushed)
• 250g of Gruyere cheese (grated)
• 150g Emmental cheese (grated)
• 225ml of good quality white wine
• 1 tbsp of Kirsch
• 2 tsp of bicarbonate of soda

Gruyere is the flavoursome cheese of the two, and as cheese lovers here at Chalet Ski Holidays we have gone for just over a 60:40 split therefore in its favour to gain a stronger flavour. But this can of course be adjusted for mixed audiences or those that prefer their fondue not too cheesy. Many other recipes for example use a 50:50 split (200g of Gruyere and 200g of Emmental).

Once you have the ingredients ready the rest couldn’t be simpler. Simply just take the ingredients and place in a heavy bottomed pan (or fondue pan) over a gentle heat. Stir frequently until the cheese, Kirsch and wine and are mixed nicely and have melted into a heavy liquid. Take out the garlic (if possible) before serving.

Under a low heat place on the table with small cubes of left over bread (baguette is best) and dip away.

 A salad is highly recommended as is a good hearty red wine to help cut through the cheese. Potatoes also go well and a charcuterie adds a luxury feel to proceedings.

Beef Fondue – Something Different

And if you get the chance – our top tip is to try a beef fondue if you are lucky enough to find a restaurant offering such (it is more prevalent, but still a rarity, in Switzerland and Austria). A hot, seasoned and lightly flavoured (with herbs) oil based fondue, you dip you meat in the pan and retrieve when it is cooked to your liking – it tastes amazing!

Next week here at Chalet Ski Holidays we will be taking a look at a classic alpine dish that is now firmly a lunchtime treat for many skiers and snowboarders – Tartiflette. So checkout our blog as we look back at the history of this revered dish and provide another great, but simple, Alpine classic recipe.

Good eating and see you all soon.