| Truly epic, fondue history starts with a recipe in | | | | Emmenthaler. They are combined because either |
| Homer's Iliad (Song XI). Doesn't it stand to reason | | | | cheese alone would make for a mixture that was |
| that the mixture described of Pramnos wine, | | | | too sharp or too bland.Most recipes call for the |
| grated goat's cheese and white flour was a | | | | cheeses to be melted in a dry white wine. This |
| fondue?Well, whether that's what Homer was | | | | helps to keep the cheese from the direct heat as |
| describing or not, fondue history states that the | | | | it melts, as well as to add flavor. Kirsch (a clear |
| warm cheese dish originated in Switzerland but | | | | cherry brandy) was added if the cheese itself |
| more specifically in the Canton of | | | | was too young to produce the desired tartness. |
| Neuchatel.According to history experts, fondue | | | | Adding garlic gives the flavoring a good mellow |
| consists of at least two varieties of cheeses that | | | | taste, while the flour or cornstarch assists in |
| are melted with wine and a bit of flour. It's served | | | | keeping the cheese from separating.Here's a |
| communally out of pot called a "caquelon". Long | | | | delicious and easy recipe for traditional Swiss |
| forks are used by each guest to spear a cube of | | | | Fondue: |
| bread then the bread is dipped into the cheese | | | | What you'll need:2 cups shredded process Swiss |
| and eaten.How did cheese fondue get started? | | | | cheese (1/2 lb unshredded) |
| Well, before we get into the nitty gritty of | | | | 1 1/2 Tbsp cornstarch |
| cheese fondue, let's back up for a second. The | | | | 1/4 tsp salt |
| word fondue is a derivative of the French word, | | | | 1/8 tsp dry mustard |
| fondre, which means "to melt". However, this is | | | | 1/8 tsp nutmeg |
| only a part of how the word fondue is used | | | | 1/8 tsp pepper |
| today.In doing my research of fondue | | | | 1 cup buttermilk |
| history,"fondue" has a much broader meaning. It | | | | 1 clove garlic |
| refers to foods that are dunked, heated, or | | | | Dry white table wine |
| cooked in sauce, oil, or broth in a fondue (or | | | | Cooked ham cubes |
| similar) pot. | | | | Toast trianglesServe this version of Swiss |
| We know now, of course, that the Swiss take | | | | fondue with ham cubes and toast triangles that |
| credit for the neighborly cuisine. They created it | | | | are made ahead for swirling in the cheese |
| out of necessity, not because someone with too | | | | mixture. You can also use fresh fruits such as |
| much time on their hands came up with a great | | | | apple and pear slices.Start by tossing the cheese |
| idea for eating together!Before the invention of | | | | with cornstarch, salt, dry mustard, nutmeg, and |
| the refrigerator, cheese and bread were made in | | | | pepper. Heat the buttermilk with the garlic in a |
| the summer and fall to last through the winter. | | | | double boiler or over hot water in the fondue pot. |
| Both became extremely hard and inedible in that | | | | When thoroughly heated, remove the garlic and |
| state. The bread became so much like concrete | | | | add the cheese mixture. Stir it until the cheese |
| that it literally had to be chopped with an axe!The | | | | melts and is blending smoothly.Heat the wine up a |
| Swiss realized that if hard-as-rock cheese was | | | | little and add gradually to the mixture, 2 Tbsp at a |
| heated with wine over a fire, it softened and | | | | time. This keeps the fondue at a dipping |
| became deliciously edible. Bread that was too | | | | consistency. Serve your guest and make sure |
| dried out to eat by itself, became soft and pliable | | | | each has a fondue fork to use with the ham |
| when dunked in the melted cheese.Once a | | | | cubes and fruit. Once you swirl the ham in the |
| necessity, the cooking method of fondue became | | | | cheese mixture, place it on top of the toast |
| a social custom of making the best of the long, | | | | triangle and eat until you can eat no more. |
| cold Swiss winters by huddling around the fire | | | | Delicious!Important: Feel free to republish this |
| with friends or family with a large pot of cheese | | | | article on your website. However, you are not |
| and some hard bread. It's a tradition that has | | | | allowed to modify any part of its content and all |
| stood the years and travelled across the | | | | links should be kept active.For more great info on |
| continents.Fondue history states that the cooking | | | | Fondue and other types of appetizers and |
| method of fondue dates back to the 18th | | | | appetizer meals, visit Gray is an avid lover of |
| century when both cheese and wine were | | | | appetizers and has created a great website called |
| important industries in Switzerland. The | | | | Easy Appetizer Recipes found at where you can |
| simple-to-prepare meal used ingredients that were | | | | find delicious ideas for all kinds of appetizers, |
| found in most average homes.Most recipes we | | | | raclette grilling, tapas small plates, snacks and |
| see for "traditional" Swiss style fondue are a | | | | soups. |
| combination of two cheeses used, Gruyere and | | | | |