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Fondue

Table of contents

1 Types of Fondues 1.1 Cheese Fondue 1.2 Fondue Bourguignonne (deep-fat fondue) 1.3 Fondue Chinoise (broth fondue) 1.4 Dessert Fondue 2 History

Types of Fondues

Many other varieties of cheese fondue exist, each with a unique name and different blend of cheeses, wine and seasoning. In some cheese fondues potatoes or fruit are served instead of bread.

In a perfect cheese fondue, the mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid. Ideally, when the fondue is finished, there will be a thin crust of toasted (but not burnt) cheese in the bottom of the caquelon.

While cheese fondue is a traditionally Swiss dish, its name coming from the French 'fondre' ("to melt"), it was not a common dish until the 1950's, when the slowing cheese industry in Switzerland needed a way to increase sales. Fondue was a perfect solution, permitting a diner to consume a half-pound of cheese in one sitting.

In 1955, the first instant fondue was brought on the market. Modern instant fondues are surprisingly accurate renditions of the homemade product, requiring little more than to be melted in the caquelon just before serving.

Fondue Bourguignonne (deep-fat fondue)

Fondue Chinoise (broth fondue)

Dessert Fondue

History

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