Podcast
Questions and Answers
What is the primary purpose of using a portable stove (réchaud) when serving cheese fondue?
What is the primary purpose of using a portable stove (réchaud) when serving cheese fondue?
- To quickly heat the cheese before serving.
- To cook the cheese directly at the table.
- To maintain the cheese in a liquid state throughout the meal. (correct)
- To add a smoky flavor to the cheese.
The first known recipe for cheese fondue was documented in the 1930s.
The first known recipe for cheese fondue was documented in the 1930s.
False (B)
What role did the Swiss Cheese Union play in the popularization of fondue?
What role did the Swiss Cheese Union play in the popularization of fondue?
promotion as a national dish
Before adding cheese, the _____ is traditionally rubbed with garlic.
Before adding cheese, the _____ is traditionally rubbed with garlic.
Match the following fondue ingredients with their purpose:
Match the following fondue ingredients with their purpose:
Besides bread, what else can be used for dipping in cheese fondue?
Besides bread, what else can be used for dipping in cheese fondue?
Dropping bread into the fondue pot is generally considered acceptable etiquette.
Dropping bread into the fondue pot is generally considered acceptable etiquette.
What is one example of a regional variation in cheese fondue preparation?
What is one example of a regional variation in cheese fondue preparation?
Due to its cheese content, cheese fondue is high in _____ and fat.
Due to its cheese content, cheese fondue is high in _____ and fat.
Match each term with its description:
Match each term with its description:
What is the main purpose of adding a starch, such as cornstarch, to cheese fondue?
What is the main purpose of adding a starch, such as cornstarch, to cheese fondue?
All of the alcohol in wine and kirsch completely evaporates during the cooking process of cheese fondue.
All of the alcohol in wine and kirsch completely evaporates during the cooking process of cheese fondue.
Besides calcium, what other nutrient does cheese contribute to fondue?
Besides calcium, what other nutrient does cheese contribute to fondue?
The promotion of fondue as a Swiss national dish occurred in the _____.
The promotion of fondue as a Swiss national dish occurred in the _____.
Match the following decades with fondue's popularity:
Match the following decades with fondue's popularity:
Why is it important to stir the cheese mixture continuously while heating?
Why is it important to stir the cheese mixture continuously while heating?
The only cheese that can be used in cheese fondue is Swiss cheese.
The only cheese that can be used in cheese fondue is Swiss cheese.
What is the name of the book where the first known cheese fondue recipe was found?
What is the name of the book where the first known cheese fondue recipe was found?
Each person uses a _____ to dip bread into the cheese.
Each person uses a _____ to dip bread into the cheese.
Match these words with their language of origin:
Match these words with their language of origin:
Flashcards
What is Fondue?
What is Fondue?
A dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), eaten by dipping bread.
Origin of Cheese Fondue
Origin of Cheese Fondue
The earliest known recipe is from a 1699 Zurich book, but it was popularized in the 1930s by the Swiss Cheese Union.
Fondue Preparation
Fondue Preparation
Rubbing the caquelon with garlic, melting cheese in wine with starch (like cornstarch) to stabilize it, and adding Kirsch for flavor.
What to Serve Fondue With?
What to Serve Fondue With?
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Fondue Etiquette
Fondue Etiquette
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Fondue Variations
Fondue Variations
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Nutritional Aspects of Cheese Fondue
Nutritional Aspects of Cheese Fondue
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Study Notes
- Fondue is a dish of melted cheese, often served in a communal pot (caquelon) over a portable stove (réchaud).
- This ensures it stays liquid, and it is eaten by dipping bread into the cheese.
Origins and History
- The earliest known recipe for cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine').
- It calls for melted cheese with wine, and dipping bread in it.
- However, the promotion of fondue as a Swiss national dish came much later, in the 1930s by the Swiss Cheese Union.
- They aimed to increase cheese consumption.
- By the 1960s, fondue had gained popularity in the United States.
Preparation
- Traditionally, the caquelon is rubbed with garlic before the cheese is added.
- The cheese is melted in wine, and usually includes a starch (like cornstarch) to stabilize the mixture and prevent separation.
- Kirsch (cherry brandy) is often added for flavor.
- The mixture is stirred continuously while heating to maintain a smooth consistency.
Serving and Etiquette
- Fondue is typically served with bread cubes for dipping.
- Other dippers can include vegetables or fruits.
- Each person uses a long-stemmed fork to dip the bread into the cheese.
- It's considered bad etiquette to let the bread fall off the fork into the fondue.
- Some traditions involve penalties for dropping bread into the pot.
Variations
- Many variations exist, with different cheeses, wines, and flavorings used.
- Some regional variations include using local cheeses or adding ingredients like mushrooms or herbs.
Nutritional Aspects
- Cheese fondue is high in calories and fat due to the cheese content.
- It also contains alcohol from the wine and kirsch, although some of the alcohol evaporates during cooking.
- It provides calcium and protein from the cheese.
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