
The Religieuse: Fondue’s Best-Kept Secret
For every occasion—whether it’s a cozy dinner with friends at the cottage, a romantic evening at home, a meal by the campfire, or an after-work get-together—cheese fondue never fails to delight. It’s more than just comfort food; it’s a celebration of togetherness for cheese lovers and an emerging favourite among a new wave of foodies. Cheese fondue isn’t just about delicious flavours—it’s also about the playful traditions that come with it. One such ritual is the “punishment” for anyone who drops their piece of bread (or veggie) into the bubbling pot. The penalty? Maybe a kiss for the person next to you, a quick song, or a lively toast. But there’s something even more delicious waiting at the bottom of the pot: the RELIGIEUSE (yes, it translates to “the nun”)! Once the cheese is mostly gone, what’s left is the thin, golden, crispy layer of cheese—fondly known as the religieuse. Trust us, it’s divine. Now, what did you think we were talking about?
A Bit of Background
Since 1984, the religieuse has been at the heart of the 1001 Fondues experience. The company’s origins trace back to two iconic restaurants—Au Chalet Suisse and La Grolla —that eagerly shared this delightful tradition with cheese fondue lovers in Old Quebec. Those initiated into this quirky finale often asked, “so, where does the term religieuse come from?” As if the answer were straightforward. In reality, diving into this question opens the door to 1001 interpretations…
The Religieuse: Open to Interpretation
Though the term religieuse, in the current context,is primarily used in French-speaking Switzerland and the Savoie region, its true origins remain an enigma. What we’re left with is a collection of hypotheses—many of them, in fact. Most writings on the history of cheese and raclette describe the religieuse without exploring its backstory. However, Jacques Montandon offers a compelling anecdote that may shed some light. His first theory suggests that in the early 20th century, frugal nuns visiting their families would request kitchen scraps, like cheese rinds. These were then used to make a gratin so tasty it quickly became a beloved dish—once reserved for nuns, now enjoyed by all! Another theory comes from Dominik Flammer in Fromages suisses. He suggests that monks, after feasting on cheese, would leave the remaining crusts for their followers, who savoured these leftovers—a true delicacy for connoisseurs of this day! While these interpretations hold weight, digging too deep into the origin might overshadow the charm of the mystery itself. Perhaps the crust is called religieuse simply because of its resemblance to a nun’s traditional headpiece, or perhaps it’s because its taste is, quite literally, divine. At 1001 Fondues, we celebrate all of these stories!
Tips for Fondue With or Without a Religieuse
For the perfect religieuse, it’s best to use an enamelled cast iron fondue pot (avoid non-stick pans), a wooden spoon to prevent scratching, and if necessary, a blunt knife. As you might guess, this heavenly cheese crust with its rich, gratin-like flavour, can be tricky to remove. The trick? Scrape the bottom of the pot while the flame is still on—but keep heat low to avoid burning. Despite the effort, some fondue lovers claim the religieuse is the highlight of the meal. However, if you’re in the side that prefers to prevent it, the solution is simple: stir constantly! Opinions about the religieuse vary, with some purists even recommending cracking an egg into the crust at the end of cooking to blend the remains and stop it from hardening further. In the end, like many of our recipes, there’s no single “right” way—explore and find the technique that works for you!