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Special
Dishes - Fondues
There's
no better way to
welcome your guests than a hot fondue, so rich and delicious without a
lot of preparation involved. Fondue is a wonderful way to savour
chocolate.
Let your imagination rule when it comes to choosing fondue.
Browse Selection Of
Fondue Free Recipess:
Click On Links Below To Order:
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Did You Know?
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The earliest record of a
fondue is a recipe for a sauce made from Pramnos wine, grated
goat's cheese and white flour that appears in Scroll 11 (lines 629-645)
of Homer's Iliad.
Swiss communal fondue arose many centuries ago as a result of food
preservation methods. The Swiss food staples bread and raclette-like
cheese made in summer and fall were meant to last throughout the winter
months. The bread aged, dried out and became so tough it was sometimes
chopped with an axe. The stored cheese also became very hard, but when
mixed with wine and heated it softened into a thick sauce. During
Switzerland's long, cold winters some families and extended groups
would gather about a large pot of cheese set over the fire and dip
wood-hard bits of bread which quickly became edible.
Modern fondue originated during the 18th century in the canton of
Neuchâtel. As Switzerland industrialized, wine and cheese
producers encouraged the dish's popularity. By the 20th century many
Swiss cantons and even towns had their own local varieties and recipes
based on locally available cheeses, wines and other ingredients.
During the 1950s a slowing cheese industry in Switzerland widely
promoted fondue since one person could easily eat half a pound of
melted cheese in one sitting. In 1955, the first pre-mixed "instant"
fondue was brought to market.
Fondue became popular in the United States during the mid-1960s after
American tourists discovered it in Switzerland.
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