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