It all started in Switzerland when someone decided to melt cheese and mix it with wine. A dish that was once invented for pure survival during the harsh winters has now accidentally become an iconic comfort food. Until the 1930s, cheese fondue was a local dish within the Alps region; however, the Swiss Cheese Union ran a campaign spreading the dish naming it the national dish of Switzerland. After World War Two, fondue spread across the world through immigrants and other events, such as the 1964 New York’s World Fair, making it a global phenomena. In 2018, some wonderful individuals decided to make April 11 the National Cheese Fondue Day. Here are the top five items to pair with cheese fondue:
- Apples
Even though various fruits can be dipped into cheese fondue, apples have risen among them all and taste the best. Specifically, Granny Smith and Honeycrisp are the two apples most commonly paired with melted cheese. Apples add a crisp texture as well a slight sweetness that balances with the richness of cheese fondue.
- Broccoli
In all fairness, how many people actually like broccoli? Not many. However, when it comes to fondue apparently we’re all like heck yeah! The most common vegetable to be paired with cheese fondue is broccoli and people love it. The bitterness adds to the taste and the texture just makes it ten times better.
- Crackers
Crackers and cheese fondue equals party food. When cheese fondue shifted from survival food to a global food trend, crackers just joined the package. During the ‘60s and ‘70s, fondue’s popularity grew rapidly after the world fair which was hosted in New York. The time period was all about parties and convenience. Crackers became the easiest option especially with the mass production of them. People were able to easily serve them plus the crunchy texture was perfect with the cheese fondue.
- Pretzels
Pretzels and cheese have an unforgettable connection. In the U.S, pretzels and cheese are your go-to combination especially for parties and fairs. The combination of pretzels and cheese started in Pennsylvania which was a pretzel-heavy region. As melted cheese was spreading vendors started selling pretzels with melted cheese as a dip. They realized the sturdiness of the pretzel was perfect for the fondue and the flavor of the cheese enhanced the salty taste, mitigating any dryness.
Bread is the best dipper of them all. Being the original dipper of cheese fondue, bread has come a long way. The texture is strong yet absorbs the melted cheese, which isn’t often found within other dippers. Along with its milder flavor, bread compliments the fondue perfectly. Crusty breads like baguette, sourdough and ciabatta are all top-tier and perfect for soaking up the goodness that is cheese fondue.
Overall, cheese fondue has come a long way from a simple item just to get through the night to a comfort food during the winter months with our friends and family. So get your fondue pots and your favorite dipper and take a bite, soaking in the warmth from cheese fondue!
