Extension
Date of this Version
1970
Abstract
Cheese Fondue is a Swiss national dish which combines cheese and bread. In years past, quantities of bread and cheese were made during the winter for use throughout the year. Gradually, both became very hard. To make them more edible, the cheese was melted and the bread dunked in this mixture.
Fondue to served informally in a festive atmosphere. Each person spears a piece of crusty bread with a fork, going through the soft part first to secure the points in the crust. The bread is dunked in the fondue with a stirring motion.
This extension circular discusses the fondue equipment, how to use, care and store it. The different ingredients that can be used in fondue and recipes using cheese, chocolate, and wine are also covered.
Comments
© 1970, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.