Generally, the cheeses are melted in a dry white wine to help keep the cheese from burning over direct heat and to add flavor. Of course, you’ll also see a range of other cheeses, such as luscious Vacherin and Appenzeller, included. They’re combined because either cheese alone would be too sharp or too bland. Most recipes call for a combination of two cheeses: Gruyère, for its deep flavor and high butterfat content, and Swiss or French Emmental (also spelled Emmenthaler or Emmentaler), for its full, nutty flavor and satiny texture when melted.
At Adolph’s Restaurant ( ), a European-style Park City mainstay, traditional cheese fondue has been a favorite for 35 winters, with no end in sight. “We go through about four gallons of fondue a week, serve it all year, and always have,” he says. Just ask Chef Eric May at Midway’s European-style Blue Boar Inn ( ). Since those more indulgent days, fondue’s popularity may have risen and subsided a few times, but the big comeback we keep hearing about is culinary fiction. And if you got married during those decades, you probably received at least three sets of pots and tiny forks.įrom its humble beginnings as a makeshift communal winter meal of stale bread dipped into melted chunks of leftover cheese in poor Swiss villages centuries ago, to its fancier iteration as the national dish of Switzerland in the 1930s, the appeal of fondue has never wavered. Brightly colored fondue sets with Jetsons-like designs showed up from coast to coast. The idea of everyone sharing one dish broke down social barriers fondue-related traditions involving kissing were invoked and much white wine was consumed along with the cheese. Fondue and all of its accoutrements became a modern icon of any stylish party. (And it’s helped the Swiss government sell lots of cheese.) In the 1960s and ’70s, the appealing concept caught America’s fancy. From its humble beginnings as a makeshift communal winter meal of stale bread dipped into melted chunks of leftover cheese in poor Swiss villages centuries ago, to its fancier iteration as the national dish of Switzerland in the 1930s, the appeal of fondue has never wavered.
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