 Cheese fondue and bread cubes | |
| Course | Main course |
|---|---|
| Place of origin | Switzerland[1][2] |
| Main ingredients | Cheeses, white wine, garlic, often kirsch |
Fondue (UK: /ˈfɒndjuː/ FON-dew, US: /fɒnˈdjuː/ fon-DEW,[3][4] French: [fɔ̃dy], 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 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.
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[citation needed] are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.[6]
- ^ fondue, collinsdictionary.com, retrieved 12 November 2016
- ^ A Brief History of Cheese Fondue, theculturetrip.com, retrieved 31 October 2018
- ^ "fondue". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
- ^ "fondue". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 10 April 2017.
- ^ Fondue, Encyclopædia Britannica, global.britannica.com, retrieved 12 November 2016
- ^ Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 195. ISBN 978-0-19-988576-3.
One was the fondue, which had originated in Switzerland as an egg-and-cheese casserole into which bread was often dipped. During the 1950s fondue morphed into a way of making dips, and fondue pots became a major selling item in America. In 1952 some fondue recipes replaced the cheese with oil, and chunks of skewered meats were cooked and dipped into sauces. By 1964, fruit was being dipped into heated chocolate.