Fondue

Fondue Fork for fondue

Fondue (with fondre = "melt away") - a dish prepared from hot cheese and white wine. Fondue comes from Swiss cuisine but is also very popular in France and Italy.

The dish was formerly prevalent among Swiss mountaineers as a way to use dry cheese in winter.

They are usually eaten in a larger group, directly from a pot (called caquelon), dipped in a mass of bread or vegetables. Depending on the region, there are different rules for spices and additives. The main ingredients are always cheeses, at least in two species, mostly ementaler, gruyère, appenzeller, white dry wine and a glass of kirszu. The addition of a small amount of potato flour facilitates the emulsification of the cheese-wine mass and prevents it from being delaminated. The typical spices for fondue are: white pepper, nutmeg and garlic. Other types of fondue

Meat fondues (fondue bourguignonne, Switzerland) are also prepared, in which cheese is replaced with hot oil and bread for forks - beef and chocolate fondue, where, for example, the fruit is immersed in a chocolate bath. There's also a fondue eating label.

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