The Ultimate Guide To Fromage Fondue

Fromage fondu is French for melted cheese. It is a Swiss dish that consists of a blend of cheeses, wine, and seasoning, served in a communal pot. The dish is typically eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

Fromage fondu is melted cheese

The earliest known recipe for modern cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, with bread dipped in it. In the 1930s, the Swiss Cheese Union promoted fondue as Switzerland's national dish to increase cheese consumption. It became popular in North America in the 1960s.

Fondue is typically made by rubbing the inside of a caquelon or fondue pot with a cut garlic clove, adding white wine and heating it with cornstarch, and then adding grated cheese and gently stirring until melted. Sometimes kirsch is added. The cornstarch or other starches stabilize and thicken the mixture. Additional wine may be added if the fondue is too thick, as its acid and ethanol decrease the viscosity.

Fondue is a social and interactive dish, often served at gatherings or parties. It is important to maintain the proper temperature to keep the fondue smooth and liquid, but not so hot that it burns. If the correct temperature is maintained throughout the meal, a thin crust of toasted cheese called la religieuse will form at the bottom of the pot. This crust is almost always eaten and is considered a delicacy.

Fondue is a comforting and filling meal, perfect for cold winter nights. It is often served with cubed bread, cooked potatoes, sliced apples, pears, cornichons, pickled pearl onions, and salami for dipping. It is traditionally accompanied by white wine, the same wine used to make the fondue.

It is also known as processed cheese

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The term "fromage fondu" in English translates to "melted cheese" or "processed cheese".

Processed cheese is a term used to describe a variety of cheese products that have been processed to improve their taste, texture, or shelf life. This can include melting the cheese, blending it with other ingredients, or adding preservatives. The term "processed cheese" is often used to refer to cheese products that have been melted and blended to create a smooth, creamy texture. This process can also help to improve the shelf life of the cheese, making it more suitable for commercial sale and distribution.

Processed cheese is created using melting salts, which help to give it a smooth and creamy texture. It is often used in dishes such as grilled cheese sandwiches, burgers, or as a spread on crackers or bread. It can also be used as an ingredient in other dishes, such as pizza or pasta.

In the context of fondue, the term "processed cheese" may be used to describe the melted cheese mixture that is created by blending different types of cheese, wine, and seasonings. This processed cheese mixture is then served in a communal pot and eaten by dipping various accompaniments into it. The process of melting and blending the cheese helps to create a smooth and creamy texture that is easy to dip and eat. It also helps to improve the overall taste and consistency of the dish.

The process of making fondue involves rubbing the inside of a communal pot (called a "caquelon") with a cut garlic clove. White wine is then added and heated with cornstarch, after which grated cheese is added and gently stirred until melted. Sometimes, all the ingredients are combined and heated together at once. Kirsch, a type of brandy, is often added to enhance the flavour. The cornstarch or other starches help to stabilize and thicken the mixture, creating a smooth and creamy texture.

It is served in a communal pot

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot (called a caquelon or fondue pot) over a portable stove heated by a candle or spirit lamp. It is eaten by dipping long-stemmed forks with bread, vegetables, or other snacks into the cheese.

The communal pot is placed in the centre of the table, and each diner skewers a piece of bread (through the crust) with their fork and dips it into the pot. It is important to scrape the bottom of the pot to prevent the cheese from burning and to ensure that all the cheese is enjoyed. The choice of cheese is key to a good fondue, and a combination of at least two cheeses is typical. Gruyère and Emmenthal, for example, is a classic combination called fondue Neuchâteloise. Other common cheeses for fondue include Appenzeller, Conté, and Vacherin.

The word "fondue" is the feminine passive past participle of the French verb "fondre," meaning "to melt." The dish originated in Switzerland in the 1700s as a way to feed families inexpensively, with the original version being stale bread dipped in melted Gruyère. It was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s and became trendy in North America in the 1960s.

Fondue is a social and interactive dining experience, and it is customary for the person who loses their bread in the pot to pay a penalty, such as buying a round of drinks or cleaning up after the meal. It is also traditional to eat the layer of toasted cheese that forms at the bottom of the pot, called la religieuse, at the end of the meal.

It is a Swiss dish

Fondue is a Swiss dish. It typically consists of a blend of melted cheese and wine, served in a communal pot (caquelon or fondue pot) and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The word "fondue" comes from the French word "fondre", which means "to melt". It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s.

The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine and dipped with bread, dates back to a 1699 book published in Zurich. However, the name "cheese fondue" originally referred to a dish composed of eggs and cheese until the late 19th century. The first recipe for the modern cheese fondue, without eggs, was published in 1875 and was presented as a Swiss national dish.

Fondue is a symbol of Swiss unity and is often associated with mountains and winter sports. It is said to have originated in the Swiss Alps as a way for farmers to feed their families inexpensively. The Swiss Cheese Union also created pseudo-regional recipes to promote Swiss cheese consumption and as part of the "spiritual defence of Switzerland".

Preparing fondue involves rubbing the inside of a caquelon or fondue pot with a cut garlic clove, adding white wine and heating it with cornstarch, and then gently stirring in grated cheese until melted. Additional ingredients such as kirsch, chopped herbs, mustard, or spices can be added for flavour. It is important to maintain the temperature of the fondue, keeping it warm enough to stay smooth and liquid but not burning hot.

A thin crust of toasted cheese called la religieuse forms at the bottom of the pot as the fondue is consumed. This crust is considered a delicacy and is usually lifted out and eaten at the end of the meal.

It is eaten by dipping bread, vegetables or snacks

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or snacks into the cheese. The word "fondue" is the feminine passive past participle of the French verb "fondre," meaning "to melt." It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s.

When preparing cheese fondue, it is traditional to rub the inside of the pot (called a "caquelon") with a cut garlic clove. White wine is then added and heated with cornstarch, followed by grated cheese, which is gently stirred until melted. Some recipes also call for a splash of kirsch, a type of brandy, to be added to the mixture.

The fondue is served in the caquelon placed over a portable stove heated by a candle or spirit lamp. Each person spears a piece of bread, a vegetable, or another snack on a long-stemmed fork, dips it into the melted cheese, and swirls it before placing it into their mouth. It is important to note that the fondue should be kept warm enough to maintain a smooth and liquid consistency without burning.

Various types of bread, vegetables, and snacks can be used for dipping. Traditional choices include crusty bread cubes, such as baguette or Tuscan bread, boiled or steamed new potatoes, and pickled onions and cornichons. Other options include sliced apples, pears, and grilled or toasted bread cubes. In the Fribourg region of Switzerland, potatoes are often dipped instead of bread, and the fondue is made without wine, using only a few tablespoons of water to melt the cheese.

Eating fondue often comes with playful penalties for losing a piece of food in the pot. For example, the unfortunate diner might have to buy a round of drinks, sing a song, or run around in the snow naked!

Frequently asked questions