Dip into Fun with Fondue month with our guide for creating the ultimate cheese fondue party!
A tasty, cozy, warm and cheesy experience comes to mind for many when they think of fondue. This wonderful and comforting dish is perfectly celebrated during the chilly month of November.
The word fondue comes from the French word fondre, meaning "to melt". Fondue is a dish consisting of a communal pot of melted cheese, often combined with wine, over a small stove to keep the cheese warm and melty. It is eaten by dipping bread or vegetables in with a long skewer.
Fondue was created in Switzerland in the 18th century out of pure necessity. Those who did not have access to fresh foods in the winter time would save their bread and cheese that they received during the warmer months. Instead of eating the old, stale, unpleasant bread as is, the Swiss people realized that if cheese was heated alongside wine, garlic and herbs over a pot called a caquelon, the warm cheese would soften the stale bread and make it much more palatable. This technique became a winter time tradition in Switzerland and eventually became known as fondue as it spread in popularity throughout Europe. Today, Gruyere and Emmental cheeses are the most common types of cheese used in fondue.
Fondue was popularized in Switzerland by Schweizerische Käseunion (the Swiss Cheese Union) in the 1920s. The Swiss Cheese Union issued an aggressive marketing campaign in order to increase cheese consumption, using phrases such as "la fondue crée la bonne humeur" (fondue creates a good mood). They sent fondue kits to the military and to the organizers of large events. This marketing campaign was extremely successful and helped fondue become a national dish of Switzerland.
Fondue was unknown in the United States until 1964. Fondue was featured at the Swiss Pavilion's Alpine restaurant at the New York World's Fair, and the warm, cheesy dish took off in popularity. Today, there are American restaurant chains devoted solely to serving fondue meals, not only with cheese, but fruit and sweets dipped into melted chocolate, and meats dipped into hot broth.
Today, there are many products that are created to easily prepare and enjoy delicious cheese fondue for cozy nights at home, perfect for National Fun with Fondue month!
Besides the cheese, the most important aspect of fondue is the pot for heating the cheese. BOSKA's Cheese Fondue Party Set is a must-have that doesn't break the bank. $32.99 for a sturdy, ceramic pot that holds 25.4 fluid ounces. Mix and heat your fondue on a gas stovetop or in the microwave and transfer to the metal base. With this set, you can enjoy your fondue anywhere in the house, even if you aren't nearby an electrical outlet. 3 tealights placed below the ceramic pot keep the cheese hot and melty. Perhaps the best part about this is that both the tongs and ceramic pot are dishwasher safe, making clean up a breeze. This fondue set also makes an awesome holiday gift for the friend who loves to entertain 😉
You can make cheese fondue with whichever cheeses you want, but here is a Swiss fondue recipe to get you started:
Swiss Fondue
Makes 6 servings.
INGREDIENTS:
- 5 ounces Emmi Le Gruyère AOP, grated
- 5 ounces Ambrosi Fontina Val D'Aosta, grated
- 5 ounces Mifroma Emmentaler, grated
- 1 cup Riesling
- 3 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon Kirsch brandy
- pinch of freshly ground nutmeg
For dipping:
- cornichons
- boiled potatoes
- cubes of bread
- steamed broccoli
- cherry tomatoes
- granny smith apples
DIRECTIONS:
1. Combine all grated cheeses in a large bowl and coat with cornstarch.
2. In a fondue pot over medium heat, bring the wine and minced garlic to a simmer. Slowly add the grated cheeses and stir well between each addition. Remove from heat and stir in the Kirsch and nutmeg.
3. Serve immediately! We suggest enjoying your cheese fondue with crisp white wines.
If you're looking for to dip into some melty fondue on the fly, there's options for that too:
Mifroma Fondue Express
Image by Mifroma via their website.
Mifroma Fondue Express brings you fondue for one in only 2 minutes. A tempting combination of Emmental AOP, Le Gruyere AOP, Mountain cheese, wine, brandy, herbs and spices all ready to go in its own little pot. Simply microwave for 2 minutes, stir, and dip in to a cozy at-home experience. Purchase it from igourmet.
Isigny Sainte-Mère Normandy Fondue
Image by igourmet via their website.
A French spin on fondue, Isigny Sainte-Mère's contains Camembert, Pont l’Eveque and Livarot cheeses with the sweet taste of cider and Calvados. Either heat it in the microwave or on the stovetop. Creamy, smooth, and completely delicious.
Even beyond Fun With Fondue month, snuggling up by the fire with a pot of cheese fondue is the perfect way to warm up during cold winter nights.
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