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