Centuries ago, in Switzerland, good food was hard to come by in the cold months. Fresh food began to get old and stale. The Swiss discovered that stale bread softened when dipped into the melted cheese. Fondue was born of this misfortune. Every cloud has a silver lining, right? The name of this delicious style of cooking stems from the French verb fondre, meaning “to melt.” The French have another term that lines up with fondue. Anytime is a good time for fondue, but one of the best times is that magical time the French call “après ski” or after ski. There is no more perfect a time for fondue then back in the lodge after a long day out on the slopes.
Though it started out as a meal for peasants, one thing we can say, is that it has come a long way since then. As gourmet cheeses are becoming more widely available, fondue is experiencing resurgence in a big way and this time it’s here to stay. Warm up on a cold day with fondue made with any or all of the following cheeses.
- Swiss Cheese #456149
- Emmentaler #633723
- Vacherin #453766
- Gruyere #455287
- Appenzellar #602850
While cheese fondue is certainly the most popular, it is not the only kind! It was an easy way to cook meat then, and now! Instead of a thick, cheesy fondue, you can create an entrée by using broth and spices to cook main dishes such as fish, chicken, pork, or beef. In fact, you can have a whole fondue meal from appetizer to dessert. Melted chocolate and cream mix together to make for a very special dessert. We haven’t even gone over the best part. They sky is the limit on what to dip! Crusty bread, broccoli, cauliflower, cornichons, and apples go well with cheese and any type of meat can be used in the main course. Strawberries, cheesecake, creampuffs, and bananas are all worth dipping in to the chocolate fondue. Try out Nicholas and Company items for a worthwhile fondue experience.