Fondue
Swiss melted cheese dish / From Wikipedia, the free encyclopedia
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Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/,[3][4] French: [fɔ̃dy]) is a Swiss[5] melted cheese and wine dish 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 into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Course | Main course |
---|---|
Place of origin | Switzerland[1][2] |
Serving temperature | Hot |
Main ingredients | Cheeses, white wine, garlic, often kirsch |
Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.[6]