2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Switzerland is a country known for its quality cheeses and for this reason fondue is one of the first places in traditional Swiss dishes. There is even a celebration held in October dedicated to cheese, which is called Cheese Split. The cheese prepared during the year was collected in a common dairy. On the feast it was taken out and distributed among all.
April 11 is celebrated Fondue Day, which is prepared from mixed cheese.
The fondue is prepared from hard cheese and wine in a vessel placed over an alcoholic beverage. And the name itself comes from the French fondre, which translated means melt. According to the stories told, it was invented by Swiss shepherds in the 14th century, who spent a long time in the mountains. They had only wine, bread and cheese as food.
During the long stay in the pastures, the bread and cheese dried up, so the shepherds heated a small amount of wine in a cauldron and melted the cheese in it. Dipped, dry bread in melted cheese became extremely tasty and soft. However, it was inadmissible for bread crumbs to get into the cheese cauldron. Whoever shepherd allowed this was punished with five blows with a stick. If the incident happened again, the blows would be twenty. And God forbid this happened for the third time, a stone was tied to his leg and thrown into Lake Geneva.
Nowadays the fondue continues to gather around the table relatives and friends. But the tradition has already changed - if a guest drops bread in the cauldron, he fulfills a wish of those present. In addition to bread, today's Swiss melt boiled potatoes, pickles or roasted onions in the cheese, and wine is sometimes replaced with chicken broth or tomato sauce.
Forty years ago, sweet fondues began to be made. For the first time in 1966 the company Tobleron presented the first chocolate fondue to journalists. However, it was vehemently denied by traditionalist restaurateurs, who described it as absurd and unthinkable, but nevertheless included it in their menus and did not make a mistake.
Here are some subtleties in making fondue:
- In order not to burn the cheese, the fondue should be cooked over low heat;
- In order not to stratify the mixture, be sure to add a little starch;
- A few drops of lemon juice in the wine help the cheese to melt faster;
- To get a more spicy taste, the dish can be rubbed on the inside with a clove of garlic.
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