A Cheese Fondue, the ultimate winter nibble.
It is warm, gooey, comforting and really tasty. Served alongside some roasted chestnuts, roasted garlic, and salted baked potatoes… with a matching red wine makes for an absolutely beautiful tucked in and cozy night. It really helps the whole swiss atmosphere if there is snow outside, you are in a cabin with a fireplace!! I guess it’s time to visit Switzerland!! 🙂
Cheese Fondue is essentially a Swiss dish of melted cheese. It is traditionally served in a communal pot over a portable stove heated with a candle or a spirit lamp. The fondue is usually eaten by dipping bread into the cheese using long-stemmed forks. The best thing about fondue is that it is a very social dish. It is the type of food you have with friends while chatting. However, it also works fantastic for a date night, with the chestnuts, the wine and the cabin! (heheh)
I love serving Fondue in the cooler times, when my friends are over, and we sit outdoors with some blankets (on the very rare occasions when it gets cold here). I love the freedom it gives me to actually be with them rather than in and out of the kitchen. It is in a way a comfort food, all warm cheese is! So the chats become more intimate and personal. It is true friends time, time when you want to listen and be heard. I love that, try it.
If – like me – you are interested in knowing how foods came about and how they were created, then here is a little bit about the origins of fondue.
Fondue is in fact a very old preparation. There is a dispute about whether fondue is Swiss or French originally, but what is known is that it originated in an area that did not belong to either country, which later on became part of Switzerland. With that said, the first documented recipes of Fondue where all in French, and written by French cooks and French food writers.
The Earliest recipes of cheese fondue are very different from modern recipes, and always included the addition of eggs. One of the early ways of making fondue, shows eggs were added to the melted cheese and then scrambled. The other preparation was more like a cheese soufflé. It was not until the early 1900’s that fondue preparation took the simpler approach that we know in today’s recipes.
It’s been known that fondue originated as the food of peasants. Which makes sense, because it made use of old hard cheese and old stale breads. But because of its goodness, and its social characteristic, fondue became very popularly spread amongst people of all backgrounds.
Yesterday’s poor man’s food becomes today’s celebrated cuisine!