11 April is observed annually as National Cheese Fondue Day, and is the perfect opportunity to enjoy some cheese and wine with friends.
A fondue is a dish of melted cheese or other ingredients, served in a communal pot (caquelon) over a small portable stove (réchaud). Bread is then dipped into the mixture with a long-stemmed fork. Cheese fondue consists of a blend of cheeses, wine and seasoning.
The first known recipe with in which a mixture of cheese and wine was used was published in 1875 under the name Cheese Fondue.
A second, very popular published recipe for cheese fondue can be found in a 1966 book that was published in Zurich, under the name Kass mit Wein zu kochen. This recipe calls for grated or cut up cheese to be melted with wine and for the bread to be dipped in it.
The 1905 introduction of cornflour to Switzerland may be responsible for the success of fondue, as it made it easier to make a smooth and stable emulsion of the wine and cheese.
To celebrate today, search for a cheese fondue recipe and invite your friends and family over to spend some quality time together.
Use #NationalCheeseFondueDay to post on social media.
Do you perhaps have more information pertaining to this story? Email us at roodepoortrecord@caxton.co.za (remember to include your contact details) or phone us on 011 955 1130.
For free daily local news on the West Rand, also visit our sister newspaper websites
Remember to visit our Facebook, Twitter and Instagram pages to let your voice be heard!
