Cheese fondue is a Swiss dish, that was developed in 1800s. It's believed that cow herders developed this dish during long winters, when few provisions left. Although cheese fondue is a Swiss invention, it's a mystery, why and how it got a French name. Actually word “fondue” is the past participle of the word “fondre”, that means “to melt down”.
Every region of Switzerland has it's own recipes of cheese fondue. Usually two or more varieties of cheese are melted with wine and a bit of cornstarch or flour that keeps melted cheese from separating added. The fondue is served in a special pot, called caquelon, and everyone can swirl in cheese bread cubes speared on long forks.
Different countries have their own versions of fondue. While Swiss fondue calls only for cheese, wine, cornstarch and spices, other nationalities add egg yolks and milk (Italian fonduta) or milk and brandy (Dutch kaas doop).Remind me with Google Calendar
- Unofficial Holidays
- national cheese fondue day, caquelon, melted cheese, food day holiday, food holiday