Swiss cheese fondue originated in the Alpine regions as a way to use stale bread and aged cheese during harsh winters. It became a national dish in the 1930s, symbolizing hospitality and communal dining, and is now a beloved social meal across Switzerland.

In the Canton of Valais, fondue often includes raclette cheese; in the French‑speaking west, a blend of Gruyère and Vacherin Fribourgeois is common. Some regions add a splash of kirsch or a pinch of white pepper for extra flavor.

It is served in a heated caquelon placed over a small burner at the table. Diners spear toasted bread cubes with long forks, dip them into the bubbling cheese, and enjoy while the fondue stays warm throughout the meal.

Fondue is popular during the winter months, especially at ski resorts and holiday gatherings. It is also a staple at family celebrations, birthday parties, and casual get‑togethers where sharing food is central.

The combination of high‑quality Alpine cheeses, dry white wine, and a gentle emulsification process creates a silky, aromatic dip that showcases the terroir of Swiss dairy farms. Its communal nature also reflects Swiss values of togetherness.

Common errors include heating the wine too rapidly, adding all the cheese at once, and using too high a flame, which can cause the cheese to separate. Always add cheese gradually over low heat and keep stirring constantly.

Tossing cornstarch with the cheese coats each shred, preventing clumping and helping the starch dissolve evenly as the cheese melts, which leads to a smoother emulsion without a grainy texture.

Yes, you can grate the cheese and keep it mixed with cornstarch in the refrigerator for up to 24 hours. Reheat the fondue gently in a double boiler, adding a splash of wine if it looks too thick.

The fondue should be glossy, smooth, and pourable, with no visible oil separation. When you lift a spoon, the cheese should coat it in a thick ribbon that slowly slides back into the pot.

The fondue is done when all the cheese has fully melted, the mixture is uniform, and it gently bubbles at the edges without boiling. A quick taste should reveal a creamy, well‑seasoned flavor.

The YouTube channel Binging with Babish, created by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while also teaching fundamental cooking techniques through its "Basics With Babish" series.

Binging with Babish blends cinematic storytelling with clear, step‑by‑step instruction, focusing on both the visual appeal of classic dishes and the science behind them, which sets it apart from channels that only present recipes without deeper technique explanations.

Besides the classic Swiss cheese fondue, Binging with Babish has featured Swiss Rösti, Birchermüesli, and a detailed guide to making authentic Swiss chocolate truffles in other episodes of his channel.