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Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Chällerhocker (sometimes stylized as Challerhocker; Swiss Standard German pronunciation: [ˈçɛl.ərˌhɔk.ər]) is a Swiss semi-hard, smear-ripened cheese produced in the town of Lütisburg in the Canton of St. Gallen, Switzerland. [2] The name means "sitting in the cellar" in Swiss German, referring to its traditional aging process.
Gruyère is a Swiss cheese known for its flavor and how well it melts—which is why you'll often find it on toasted sandwiches or atop French onion soup.It originated in the Gruyères region of ...
At the base of the fondue pot is the heat source (stove or candles). Fondue was first described in 1699 in a Zürich manuscript by Albert Hauser. It is entitled To cook cheese with wine and resembles the recipe of today. Fondue was also promoted by the Swiss Cheese Union in the early 20th century. [23] Today, it is often considered to be the ...
Fondue recipes aren't challenging, so why not try this super creamy fondue recipe? This mouth-watering, indulgent recipe mixes heavy cream, two kinds of cheese and a poached egg. Yum. Please, melt ...
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Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. [1] Fondue eaten as a communal meal is referred to as a fondue party.
Fondue achieved superstardom in 1930, when the Swiss Cheese Union (yes, that's a thing!) named it the country's national dish. ... Ree Drummond has recipes for classic fondue and slow-cooker ...
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