Celebrated annually on April 11 is National Cheese Fondue Day. Fondue is a dish of melted cheese, or other ingredients, served in a communal pot (caquelon) over a small portable stove (rechaud) and then eaten by dipping bread, on long-stemmed forks, into cheese. Cheese fondue consists of a blend of cheeses, wine and seasoning.
Sound delicious? It is!
A 1966 book published in Zurich, under the name “Kass mit Wein zu kochen” is known for having the earlier known recipe for cheese fondue. It calls for grated or cut up cheese to be melted with wine and for the bread to be dipped in it.
The first known recipe under the name, “Cheese Fondue”, which had cheese and wine, was published in 1875.
The success of fondue may be contributed to the introduction of cornstarch to Switzerland in 1905, which made it easier to make a smooth and stable emulsion of the wine and cheese.
Enjoy this “tried and true” Creamy Cheese Fondue recipe.
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