Description
Swiss melted cheese dish
Technical
Fondue is a Swiss dish of melted cheese and wine served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. As a way to increase cheese consumption, it was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s.
Sensory Profile
Aroma ()
nuttybutterysharpfruitysulfurous
Wine Analogy
Like a full-bodied white wine with buttery notes
Coffee Analogy
Similar to the creamy mouthfeel of a latte
Perfume Analogy
Evokes warm, dairy-rich fragrances like lactones in gourmand perfumes
Culinary Applications
Fondue NeuchâteloiseSwitzerlandClassic preparation with Gruyère and Emmental
Fondue BourguignonneFranceMeat-focused variation using hot oil instead of cheese
Chocolate FondueUnited StatesDessert adaptation using melted chocolate
Dietary
VegetarianGluten-Freedairygluten (if bread is used)