Fondue

There are no other more classical ingredients than those of cheese, bread, and wine.

Emmental Cheese, French Bread, White Wine

All ingredients date back to at least 6000 to 9000 years before christ. Separate them three and they can be a dish on their own right. Combine them and they become the most wonderful fondue. Credit for the creation of the dish is given to the Swiss. It was invented in the 18th century which is almost ten thousand years after we had the main ingredients. Who would have thought it would have taken so many years to combine the main ingredients together.

Swiss Fondue

The silky consistency of the cheese requires a special trick. The mixture of Kirch and Cornstarch must be added in the last stage of cooking in order to prevent separation of the cheese and wine. Failure to do this will result in a lumpy cheese mess. It is traditionally enjoyed by dipping bread in the cheese, but some will dip vegetables, meats, or even fruits. There is a certain etiquette to be followed which requires no double dipping, and no licking of the fondue fork with the tongue or lips.

Fondue on a Stick

I enjoyed this dish with my family today, and it was delicious to say the least. The preparation is very simple and quick. It a great way to give a fancy feast to three of the most common household ingredients on a Sunday afternoon.