Fondue – When a Dip is Pure Magic

FondueAlthough the Swiss have named fondue their national dish, like the Alps, they share it with the Italians and the French. The essence of fondue is the pot of cheese melted over a portable stove. Using long-stemmed forks, diners dip pieces of bread into the cheese. It is a singularly magical food, simple and yet sophisticated.

The Origins of Fondue

A recipe for fondue in its current format was first published in 1877. The dish was generally made with wine and cheeses like Gruyère or Gouda, a combination that did not always stay creamy and stable until 1905, when cornstarch was introduced as an ingredient. [Read more…]

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