THE HISTORY OF FONDUE

From the French word fondre, meaning to melt; fondue has come a long way since the first cheese version was invented centuries ago by the Swiss. Like many food discoveries, it was the result of practical necessity. Isolated alpine villagers, as well as traveling sheep and goat herders, relied mainly on provisions of cheese, wine and bread to sustain themselves during the long winters. Often the cheese made in summer had dried out by winter. To use up the hardened cheese and stale bread, the Swiss would melt cheese with wine over fire and dunk in pieces of bread for a warm, satisfying meal.

Since fondue caught on in North America, the term fondue has been applied to all foods (melted or otherwise) cooked in a single pot at the table and then dipped into sauces. But there are some important differences between the different types of fondue.

The Swiss region of Neufchatel is credited with the birth of cheese fondues based on Gruyere and Emmenthaler and this combination still provides the foundation for the Classic Swiss Cheese Fondue. But just as different Swiss villages devised their own cheese fondue versions based on local products, our collection of cheese fondues reflects cheese and flavors from around the world. And luckily, globalization has meant the ready availability of imported cheese and other ingredients most of which can be found at your local supermarket.

The origin of oil fondue, called fondue Bourguignon (Burgundian fondue), is disputed. One version claims it originated in the vineyards of the Burgundy region of France. Workers had little time to eat while in the fields harvesting grapes and the winery owners grappled with how to feed everyone a hot meal at once. To meet this challenge, owners placed heated pots of grape seed oil in the fields to allow the grape pickers an opportunity to eat whenever they were hungry. The workers brought pouches of meat from home and could simply spear the meat and cook it quickly in the hot oil. This swift meal meant workers could return to the fields quickly after a hearty, hot meal and harvest the grapes at their peaks of ripeness.

A less romantic tale pinpoints the development of fondue Bourguignon sometime after World War II by French-speaking Swiss chefs who sought another option to the traditional cheese fondue. They began cooking meat in hot oil and, since the French-speaking Swiss are descendants of Burgundy, this method of fondue was coined fondue Bourguignon.

Since its humble beginnings, fondue has come a long way. Simply Fondue has gone on to revolutionize fondue options and now includes a low-fat alternative to the hot oil fondue. A seasoned vegetable broth and a delicious burgundy wine broth are now delicious alternatives to the already tasty Bourguignon. In addition to the beef fondues, Simply Fondue offers incredible lobster, chicken, shrimp, scallops, and vegetable fondues. To top off the fondue experience we have created many sinful chocolate fondues using some of the finest chocolates from around the world. Luscious strawberries, bananas, maraschino cherries, apple wedges, marshmallows, and angel food cake are dipped into the mouth-watering chocolate and enjoyed by all.

Be sure not to drop your meat or fruit into the pot, as legend has it that those who lose their food have to kiss the person sitting next to them or pay the entire bill!