Fondue Lovers, Mark Your Calendars For National Fondue Day!

National Fondue Day comes in many delicious forms. There's National Cheese Fondue Day, which is celebrated annually on April 11. Then there's National Chocolate Fondue Day, which falls on February 5. Both days are all about indulging in the tasty treats you can dip into a communal pot of melted cheese or chocolate. So, when is National Fondue Day? It depends on your fondue of choice!

National Cheese Fondue Day is celebrated on April 11

Cheese fondue is generally recognized to have come into existence in 1875 when the original recipe was published. Before then, there was a dish called "fondue," but it was more like a scramble, as there were eggs and sometimes truffles mixed in. While the newer concoction had the two ingredients we see today—cheese and wine—there was an issue because the sauce was continually trying to separate, requiring extra time and care to make the dish. However, right around 1905, cornstarch was introduced to Switzerland, solving the problem.

There are several different traditions associated with eating fondue. One is the eating of the crispy cheese left at the bottom of the pot—it's called "la religieuse" ("the nun" in French). The other custom is that if a man's bread falls off his fork into the pot, he buys a round of drinks for the table, but if it's a woman's bread, she has to kiss her table neighbors.

To celebrate National Cheese Fondue Day, invite some friends over for a fondue potluck. Ask everyone to bring dippers like bread, steamed vegetables, cured meats, and fresh fruit. You can also host an online celebration and catch up with friends. Discover how they celebrate with cheese fondue and make a toast to good times. Share recipes and use #NationalCheeseFondueDay to post on social media.

National Chocolate Fondue Day is celebrated on February 5

Chocolate fondue is the dessert version of the traditional Swiss dish, where small pieces of food are dipped into a hot sauce or cooking medium. While cheese fondue was the original, it wasn't until the 1960s that chocolate fondue was created. The invention is credited to a Swiss restaurant owner, Konrad Egli, in 1960s New York City. Egli added a dessert version of the savoury dish to his menu at Chalet Suisse, using Swiss Toblerone chocolate and German cherry brandy (kirsch).

National Chocolate Fondue Day is the perfect opportunity to gather with friends and family and enjoy a fondue pot of melted chocolate. There are many ways to celebrate this delicious day:

• Host a chocolate fondue party at home, inviting guests to bring their own contributions to dip into the chocolate.
• Have a romantic fondue night for two, with chocolate-dipped strawberries and other treats.
• Visit a fondue restaurant and indulge in their special chocolate fondue offerings.
• Host a chocolate fondue station at work, with colleagues bringing in different items to dip into the chocolate.

Chocolate fondue can be made easily at home. by melting some good-quality bittersweet or semisweet chocolate with heavy cream. For a traditional twist, add some kirsch or another brandy. There are endless possibilities for what to dip into the chocolate, including fruit, bread, salty snacks like pretzels, marshmallows, cake, cookies, and waffles.

The earliest known cheese fondue recipe was published in 1875

National Cheese Fondue Day is celebrated annually on April 11. The earliest known recipe for the modern form of cheese fondue, with cheese and wine but no eggs, was published in 1875 in the French Rhône-Alpes, near the Swiss border. The recipe was presented as a Swiss national dish.

The origins of fondue are shrouded in mystery, with many different stories and versions. However, one thing is certain: people have loved gathering around a fondue pot for a long time. Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. Participants dip bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks.

The first cheese fondue recipe dates back to 1699 and was referred to as "Käss mit Wein zu kochen" or "to cook cheese with wine". It is believed that the practice originated with Alpine farmers in Switzerland who would cook up wine, garlic, and herbs with cheese to use up leftovers during the winter months when fresh food was scarce. The recipe called for grated or cut-up cheese to be melted with wine, and for bread to be dipped into it.

The Swiss Cheese Union (Schweizerische Käseunion) in the 1930s promoted fondue as a Swiss national dish to increase cheese consumption and unite the Swiss people. Fondue became popular in North America in the 1960s and has since become a symbol of Swiss unity and culture.

The success of fondue can be attributed to the introduction of cornstarch to Switzerland in 1905, which made it easier to create a smooth and stable emulsion of wine and cheese. Fondue's simplicity, versatility, and irresistible taste have ensured its lasting popularity.

Konrad Egli invented chocolate fondue in New York City in the 1960s

National Chocolate Fondue Day is celebrated on February 5. The day is dedicated to indulging in chocolate fondue, a dessert where treats like strawberries, bananas, and marshmallows are dipped into melted chocolate.

Chocolate fondue was invented by Konrad Egli, a Swiss restaurateur and owner of Chalet Suisse in New York City, in the 1960s. Egli was one of the first restaurateurs in New York to install air conditioning, and he was also an innovator when it came to food. As he prepared to move his restaurant to a new location on 48th Street in the mid-1960s, he began thinking about new items he could add to his menu to create a buzz.

Egli was introduced to a PR lady named Beverly Allen, who was working with the Swiss National Tourist Office and a Swiss chocolate company to launch Toblerone in the United States. Egli hit upon the idea of using Toblerone in a sweet fondue. He created a dessert fondue with creamy Swiss Toblerone chocolate and German cherry brandy (kirsch). Despite skepticism from the Swiss, Egli's chocolate fondue was a huge success and has endured for more than 50 years.

Today, chocolate fondue is enjoyed at restaurants and made at home, with people dipping various treats into melted chocolate. It has become a beloved treat worldwide and even made its way back to Switzerland.

Cheese fondue is a blend of cheeses, wine, and seasoning

National Cheese Fondue Day is observed annually on April 11. Fondue is a dish of melted cheese or other ingredients, served in a communal pot over a small portable stove. Cheese fondue is a blend of cheeses, wine, and seasoning.

The best cheeses for fondue are those with a buttery, creamy texture that melts smoothly. Good choices include fontina, Gruyère, gouda, Swiss cheese, emmental, raclette, comté, and vacherin. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyère, Swiss cheese, and gouda.

When preparing the cheese for fondue, it is important to grate the cheese rather than chop it to ensure quicker melting and a smooth fondue. The cheese should also be tossed with cornstarch to thicken the mixture and prevent clumping.

Classic cheese fondue calls for white wine, which helps to keep the cheese mixture smooth and gives it an even texture. A dry and high-acid wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is recommended. However, for a beer cheese fondue, the wine can be swapped out for beer, and for a non-alcoholic version, chicken or vegetable stock can be used instead.

In addition to cheese and wine, fondue seasoning can include garlic, nutmeg, mustard, and a variety of herbs and spices.

To make cheese fondue, bring the wine to a simmer in a fondue pot, then mix in the cornstarch, followed by the cheeses. Keep stirring constantly and add the cheese slowly to ensure a smooth fondue. Season with nutmeg, salt, or other spices to taste. If the fondue becomes too thick, simply add a little more wine.

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