SUISSE news Winter 2020
Social / Events
February 2020

SCCC Fondue Night at the Marché

(Sandra Leuba)
On February 26, 2020 many members and non-members alike enjoyed the SCCC traditional Fondue at the Marché. The famous Swiss tradition of “pot-sharing” was enjoyed despite the daily news of increased numbers of COVID-19 infections. It was the perfect evening for fondue; large snowflakes falling outside, covering everything in a soft, white blanket, while we ate and socialized in the cozy Swiss “chalet” within the Marché Restaurant. And what better ending to a pleasant evening with melted cheese than toping it with chocolates that melt in our mouth. Big thank you to our new member Läderach for offering the perfect dessert “Frisch-Schoggi”. 


Suddenly, I was curious to learn more about the origins of “fondue”. In case you are not familiar with its roots, here a very brief summary of information I found.

History of Fondue

Fondue, which comes from the French “fondre”, meaning “to melt,” had its origins in Switzerland as a means for farm families to make use of leftover bread and cheese during colder months when fresh produce was scarce. There is also a legend that monks, who were not allowed to eat solid foods during lent, could still satisfy their hunger with the melted cheese. In the late 17th Century, a Swiss cookbook, Kochbuch der Anna Margaretha Gessner, makes note of cooking cheese with wine. However, modern fondue – melted cheese and wine set in a pot over an open flame (réchaud) – dates to the late 1800s, with roots in the French Rhône-Alpes region near the Geneva border. 


Even though fondue may have had rural roots, its place at the Swiss table wasn't limited to the farmhouse and the peasant class; rather, it was more frequently enjoyed by people of means. The widespread popularization of fondue was part of a 1930s campaign by the Swiss Cheese Union (Schweizerische Käseunion) to increase cheese consumption in Switzerland. After World War II and the end of rationing, the Swiss Cheese Union resumed its successful campaign, promoting fondue as the Swiss national dish and as a symbol of Swiss unity and national identity. 

However, it took until the 1950s to make fondue the Swiss National dish, after the recipe made its way into the cookbooks of the Swiss military. The solders brought the fondue recipe home to their families, which helped spreading it into all parts of Switzerland. 

Fondue was unknown in America, the world's largest cheese market. The introduction of fondue to America occurred in 1964 at the New York World's Fair when fondue was featured at the Swiss Pavilion's Alpine restaurant.

SCCC Corporate Members
  • Habib Canadian Bank  (Subsidiary of Habib Bank AG Zurich)
  • Zurich Canada
  • Laderach (Canada) Inc.
  • Custom Spring Corporate
  • Rolex Canada Ltd.
  • Lette LLP
  • Swiss Business Hub
  • Roche Canada
  • Swissmar Ltd.
  • Swiss International Air Lines Ltd.
  • Endress + Hauser Canada Ltd
  • Hilti (Canada) Corporation
  • Switzerland Tourism
  • Mazars LLP
  • Canadian Tire Corporation
  • Lindt & Spruengli (Canada) Inc.
  • Adecco Employment Services Limited