The Decadent Delights Of Le Fromage Fondue

Le fromage fondu is French for melted cheese. It is also used to refer to processed cheese. Fondue, a Swiss dish, is made by melting cheese and wine in a communal pot and eating it by dipping bread, vegetables, or other snacks. It was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s.

Le fromage fondu is melted cheese

The word "fondue" is the feminine passive past participle of the French verb "fondre," meaning "to melt." It was first used in French in 1735 and in English in 1878. The Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s to increase cheese consumption.

Fondue is typically made by melting grated or cut-up cheese with wine in a caquelon, although variations exist, such as using beer instead of wine. Cornstarch or other starches are often added to stabilize and thicken the mixture. The traditional Swiss fondue uses cheeses such as Gruyère and Vacherin Fribourgeois, although other varieties may include Emmental, Appenzeller, or Tomme fraîche.

In addition to the traditional cheese fondue, there are other dishes that have adopted the term "fondue," such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

It is also known as processed cheese

Le fromage fondu is also known as processed cheese. It is a Swiss dish that consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove heated by a candle or spirit lamp. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The word "fondue" is derived from the French verb "fondre," meaning "to melt," and was first used in French in 1735 by Vincent La Chapelle in his book "Cuisinier moderne".

The earliest known recipe for modern cheese fondue comes from a 1699 book published in Zurich, titled "Käss mit Wein zu kochen," which translates to "to cook cheese with wine." This recipe calls for grated or cut-up cheese to be melted with wine, and bread to be dipped into it. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s to increase cheese consumption and was further promoted in North America in the 1960s.

In addition to the traditional cheese fondue, there are also variations such as fondue bourguignonne, where pieces of meat are cooked in hot oil or broth, and chocolate fondue, where fruit or pastry is dipped into a melted chocolate mixture. The term "fondue" has become generalized to refer to any dish where food is dipped into a communal pot of hot liquid kept warm in a fondue pot.

Le fromage fondu, or processed cheese, is a delicious and social dish that has become a symbol of Swiss unity and is often associated with mountains and winter sports. It is easy to prepare and can be made with various types of cheese, wine, and seasonings.

It is served in a communal pot (caquelon or fondue pot)

Le fromage fondu is served in a communal pot, known as a caquelon or fondue pot. The dish is placed over a portable stove (réchaud) heated by a candle or spirit lamp. Diners then dip in pieces of bread, vegetables, or other snacks using long-stemmed forks. Losing a piece of bread in the cheese is said to come with a penalty, such as buying a round of drinks or running around in the snow naked!

The word "fondue" is the feminine passive past participle of the French verb "fondre", meaning "to melt". The term has been generalised since the 1950s to refer to other dishes where food is dipped into a communal pot of liquid, such as chocolate fondue or fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). However, the name "cheese fondue" referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue, without eggs, was published in 1875 and was presented as a Swiss national dish.

It is eaten by dipping bread, vegetables or snacks into the cheese

Le fromage fondu is eaten by dipping bread, vegetables, or snacks into the cheese. This method of eating is typical of Swiss fondue, which consists of melted cheese and wine served in a communal pot over a portable stove heated by a candle or spirit lamp. The dish is eaten using long-stemmed forks, into which a piece of bread is speared, swirled in the pot, and then eaten.

The word "fondue" has since been generalized to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue or fondue bourguignonne.

In Zurich, it is common to be served a cheese fondue as an entree before a main dish. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

Le fromage fondu is often used in sandwiches

Le fromage fondu, or "melted cheese" in English, is often used in sandwiches. The term "fromage fondu" is also used to refer to processed cheese. This type of cheese is commonly used in sandwiches, where it is melted between slices of bread, such as in a grilled cheese sandwich.

Sandwiches with le fromage fondu can be made in a variety of ways and with different types of bread and additional ingredients. For example, a sandwich might include meat, such as bacon or sausage, or other ingredients like eggs, vegetables, or fruit. The bread can be toasted or grilled, and buttered or not, depending on personal preference.

In addition to sandwiches, le fromage fondu is also used in other dishes. For instance, it can be served as a dip for bread, vegetables, or snacks. This is known as fondue, a Swiss dish that typically consists of melted cheese and wine served in a communal pot. Fondue can also be made with other ingredients, such as chocolate or meat cooked in hot oil or broth.

Le fromage fondu is a versatile ingredient that can be used in a variety of dishes, but it is particularly well-suited for sandwiches. The melting quality of the cheese makes it ideal for grilled cheese sandwiches, and its ability to bind ingredients together means it can be used in a variety of creative ways.

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