Why is cheese fondue so popular in Switzerland?

Table of Contents:

1. Why is cheese fondue so popular in Switzerland?
2. What is the best oil for fondue?
3. What kind of oil do you use for fondue?
4. How do you keep fondue warm?

Why is cheese fondue so popular in Switzerland?

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland".

What is the best oil for fondue?

Some of the smoke points of oils suitable for fondue are:

• Canola oil (refined): 400 degrees Fahrenheit.
• Peanut oil: 450 degrees Fahrenheit.
• Grapeseed oil: 420 degrees Fahrenheit.
• Sunflower oil: 440 degrees Fahrenheit.
• Virgin olive oil: 420 degrees Fahrenheit.
• Clarified butter (ghee): 485 degrees Fahrenheit.

What kind of oil do you use for fondue?

If you are going to fondue, using a monounsaturated oil would be a better choice. Canola oil has very little flavor and a high enough smoke point. Extra virgin olive oil is acceptable, but virgin olive oil will have fewer impurities and thus an even higher smoke point.

How do you keep fondue warm?

You should really keep some heat under the pan whilst enjoying your feast, perhaps try to rig up a trivet to stand the pan on with a couple of tealights underneath. Just make sure that you make the actually fondue on a hob and that it is hot when it reaches the table.