Fondue
Melted cheese and wine served hot in a communal pot for dipping bread
Fondue is a Swiss dish where cheese and wine are melted together in a pot and kept warm over a small burner. Diners use long forks to dip cubes of bread, and sometimes vegetables, into the hot cheese. Originally a practical way to use up old cheese and bread, fondue is now a symbol of Swiss hospitality and togetherness.
- Fondue is made by melting cheese with wine in a communal pot
- Bread cubes are dipped into the hot cheese using long forks
- The dish became a Swiss national symbol in the 20th century
- The toasted cheese crust at the bottom is called la religieuse
What is Fondue?
Fondue is a dish where cheese and wine are melted together in a pot, often flavored with garlic and sometimes kirsch, a cherry brandy. The mixture is kept warm at the table over a small burner, and diners use long forks to dip cubes of bread or vegetables into the smooth, hot cheese. The pot, called a caquelon, sits over a portable stove known as a réchaud. Fondue is creamy, rich, and meant for sharing, with a mild aroma of wine and cheese.
Where does Fondue come from?
Fondue comes from Switzerland, especially the Alpine regions where people needed to make preserved foods like aged cheese and stale bread more palatable during harsh winters. Melting cheese with wine allowed communities to create a warm, filling meal from what they had on hand. The first known recipe for cheese melted with wine dates to a 1699 Zürich cookbook. Over time, fondue became a symbol of Swiss identity, promoted in the 20th century as a national dish by the Swiss Cheese Union.
How is Fondue made?
To make fondue, a pot is rubbed with garlic, then white wine and cornstarch are heated together. Grated cheese is added and stirred until melted and smooth. Kirsch is often mixed in for extra flavor. The pot is kept warm at the table, so the cheese stays liquid. Bread cubes are speared on long forks and dipped into the cheese. The mixture should be kept just hot enough to stay smooth, but not so hot that it burns.
How and when is Fondue eaten?
Fondue is typically eaten at dinner, especially in a group setting. Each person dips bread or vegetables into the communal pot using a long-stemmed fork. It is common to drink white wine or black tea alongside. There are playful customs about losing bread in the pot, such as buying a round of drinks or singing a song. At the end, the toasted cheese crust at the bottom, called la religieuse, is often shared and eaten.
Kinds of Fondue
While cheese fondue is the classic version, the term has been used since the 1950s for other dishes where food is dipped into a communal pot, such as fondue bourguignonne (meat cooked in hot oil) and chocolate fondue. Some regional names for cheese fondue variants were invented for marketing rather than reflecting real traditions. Modern versions may use different cheeses or add beer instead of wine.
What Fondue means
Fondue is a symbol of Swiss unity and hospitality, promoted throughout the 20th century as a national dish. It is associated with winter, mountains, and social gatherings. The Swiss Cheese Union used fondue to encourage cheese consumption and created slogans about its ability to create a good mood. Fondue is often linked with togetherness and sharing, and its popularity spread internationally after being featured at world’s fairs.
Questions people ask about Fondue
What is fondue made of?
Fondue is made by melting cheese with white wine, often with garlic and sometimes kirsch. Cornstarch is used to thicken and stabilize the mixture, and bread cubes are dipped into the hot cheese.
Where does fondue come from?
Fondue originated in Switzerland, especially in Alpine regions, as a way to use preserved cheese and bread during winter. It later became a symbol of Swiss culture and hospitality.
How is fondue eaten?
Fondue is served hot in a communal pot. Diners use long forks to dip bread or vegetables into the melted cheese. It is usually eaten as a group meal, often at dinner.
What does 'la religieuse' mean in fondue?
La religieuse is the thin, toasted cheese crust that forms at the bottom of the fondue pot. It has a cracker-like texture and is usually eaten at the end of the meal.
Are there different kinds of fondue?
Yes, while cheese fondue is the original, the term now includes dishes like fondue bourguignonne (meat cooked in oil) and chocolate fondue, where foods are dipped into a communal pot of hot liquid.
Good reading and sources
The facts on this page come from the Wikipedia article "Fondue", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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