Cheese Fondue
Cheese fondue is a blend of cheese, wine and seasonings warmed and stirred until melted. When ready, it is served in a communal pot, known as a caquelon or fondue pot. A candle or spirit lamp is used to keep the cheese mixture melted and gooey. You want to be sure to keep the temperature moderate. Too high and the cheese may burn. Too low and it may start to solidify. To eat fondue you use long forks to dip pieces of bread, vegetables, fruits and more into the molten cheese.
Invented in Switzerland during the 18th century. Wine, cheese, and bread were the main provisions during the long winters. Using the warm melted cheese with the stale bread to sustain themselves through the winter. Today it is a fun and interactive dining experience shared with friends and family, or a romantic meal shared with someone special. According to traditions, during dipping, if the bread falls off from woman’s fork into the pot, she has to kiss her neighbor. And if a man drops a cube of bread in the pot, he has to buy a drink for all, around the table.
Serve cheese fondue with…
Just Breads
baguette
rye
sourdough
pumpernickel
multigrain
crusty loaf
focaccia
breads with fruit & nuts
soft pretzels
bagel
Something Fruity
apple slices
pear slices
pineapple
grapes
dried apricots
dried figs
Something with Veggies
asparagus
broccoli
Brussels sprouts
carrots
zucchini
cauliflower
steamed baby potatoes
celery
fennel
bell peppers
radishes
sautéed mushrooms
cherry tomatoes
Something Crunchy
bread sticks
hard pretzels
crackers
tortilla chips
candied walnuts