Fondue
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.
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 are dipped into a melted chocolate mixture, fondue bourguignonne, in which pieces of meat are cooked in hot oil, and fondue chinoise (hot pot).
- ^ 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