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