The 1960s were a time of immense cultural and social change, marked by rebellion, experimentation, and the breakdown of traditional norms. From the rise of the counterculture to the civil rights movement, the decade reshaped the political and social fabric of the Western world.
Alongside these societal shifts, the culinary landscape also evolved. International flavors, communal dining, and a sense of culinary adventure became key elements of the era. One dish, in particular, captured the spirit of the 1960s: cheese fondue.
This Swiss import became the centerpiece of dinner parties and gatherings, symbolizing the decade’s emphasis on togetherness and experimentation.
The 1960s: A Time of Revolution and Change
The 1960s were defined by upheaval and transformation. Politically, the Cold War between the United States and the Soviet Union shaped global affairs, while domestically, movements for civil rights and gender equality gained momentum.
The Vietnam War led to widespread protests, especially among younger generations, sparking an anti-war movement that became central to the era’s counterculture.
The Counterculture Movement
Culturally, the 1960s were a time of rebellion against the norms of the previous generation. The rise of the hippie movement, along with its emphasis on peace, love, and freedom, challenged the status quo.
Music was a driving force, with artists like The Beatles, Bob Dylan, and Jimi Hendrix leading the charge, while events like Woodstock became iconic symbols of the era’s values.
In this context, food also experienced a transformation. The postwar focus on convenience and canned goods began to give way to a new appreciation for international cuisine, communal dining, and fresh ingredients. It was within this environment that cheese fondue emerged as a beloved dish.
The Popularity of Cheese Fondue in the 1960s
Cheese fondue, a Swiss dish consisting of melted cheese mixed with wine and served with bread for dipping, became immensely popular in the United States during the 1960s. Its rise can be attributed to several key factors, starting with the era’s fascination with international cuisine.
As travel became more accessible and Americans became more exposed to global influences, dishes from other countries started making their way into home kitchens. Fondue, with its European origins, brought a touch of sophistication to American dining tables.
More importantly, cheese fondue fit perfectly with the social and cultural trends of the 1960s. This was a decade focused on breaking down barriers and creating connections, and fondue, with its communal nature, was an ideal dish for this mindset.
Guests gathered around a shared pot, dipping bread into melted cheese, turning a meal into an interactive, shared experience. Fondue was also seen as a fun and informal dish, making it a great choice for the era’s more relaxed approach to entertaining.
Fondue’s popularity was also driven by its adaptability and simplicity. Variations of fondue, from chocolate to broth-based versions, allowed hosts to customize their dining experience. At the same time, fondue sets became a must-have for modern kitchens, with electric fondue pots becoming the centerpiece of dinner parties and casual gatherings.
Cheese Fondue Recipe:
Cheese Fondue
Ingredients
- 1 garlic clove halved
- 1 cup dry white wine such as a Sauvignon Blanc
- 1 teaspoon lemon juice
- 1 cup shredded Gruyère cheese
- 1 cup shredded Emmental cheese
- 1 tablespoon cornstarch
- 2 tablespoons kirsch cherry brandy, optional
- Freshly ground black pepper to taste
- A pinch of nutmeg
- Cubes of crusty bread French baguette or sourdough
Instructions
Prepare the Fondue Pot:
- Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut sides of the garlic clove.
- Discard the garlic after rubbing.
Heat the Wine:
- Pour the white wine and lemon juice into the pot and heat over medium-low until it starts to simmer (do not let it boil).
Melt the Cheese:
- In a small bowl, toss the shredded Gruyère and Emmental cheese with the cornstarch until the cheese is evenly coated.
- Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion. Allow each batch of cheese to melt before adding more. Continue until all the cheese has melted into a smooth mixture.
Add Flavorings:
- Stir in the kirsch, if using, and season with freshly ground black pepper and a pinch of nutmeg.
Serve:
- Keep the fondue warm over low heat or a fondue burner. Serve with cubes of crusty bread for dipping.
- Guests can skewer the bread cubes with fondue forks and dip them into the melted cheese.
Video
Notes
- Cheese Substitutions: If you can’t find Gruyère or Emmental, you can substitute with Swiss cheese or a combination of other semi-hard cheeses like Fontina or Jarlsberg for a similar melt and flavor.
- Preventing Clumping: Tossing the shredded cheese with cornstarch (or flour) is essential to prevent the cheese from clumping and ensures a smooth, creamy fondue.
- Keeping Fondue Warm: If you don’t have a fondue pot, use a heavy-bottomed saucepan and keep it over very low heat while serving. Stir frequently to keep the fondue from solidifying or separating.