I’ve been wracking my head on what to make for dinner this evening then I was looking through what Holidays falls on today. I found out April 11 is National Cheese Fondue Day #NationalCheeseFondueDay. Can you believe neither Charlie or I’ve had Cheese Fondue and as for David I’m not sure if has or not.
I do have a Fondue Pot but it seems to be in out storage. I wonder if we could make Cheese Fondue in some other pot. In the meantime there is a restaurant called The Melting Pot in Arlington, Texas which is about 30 minutes from our home I could bring my family to but I don’t know if David is working a double or not. In the meantime if your not busy would you like to go with me?
Cheese is a popular delicious) ingredient, that National Fondue Day recognizes a food holiday people enjoy. Fondue is a dish of melted Cheese or other ingredients, served in a communal pot, known as the caquelon. The Fondue Pot is placed over a small portable stove known as the réchaud. People then dip the Bread into the Cheese using long-stemmed forks. Meat, Crackers, and Vegetables may also be dipped into the Cheese. Cheese Fondue consists of a blend of Cheeses, Wine, and Seasonings. Cheese Fondue is a common delicacy that is available at most restaurants and can be easily made at home.
Fondue has been around for centuries, but the original Cheese Fondue recipe was only published in 1875. Before this, there was a dish called ‘fondue’ that resembled a scramble, which was a mixture of Eggs and sometimes Truffles. In 1905, Cornstarch was introduced to Switzerland which led to Eggs and Truffles being removed and Fondue becoming a Cheese-based dish. You can dip Bread, Gherkin Pickles, Garlic Cloves, Olives, Onions. Other people may prefer Fruits like Grapes for a lighter repast. The fondue is cooked on a stove and it is then poured into the fondue pot where it is served at the table.
It is not known who made the first Cheese. Some records suggest that it might have been accidentally made by an Arabian merchant. The merchant put his supply of Milk into a pouch made from a sheep’s stomach, as he traveled across the desert. The rennet in the lining of the pouch, combined with the heat of the Sun, caused the Milk to separate into curd and whey. He found that the whey satisfied his thirst and that the Cheese had a delightful flavor that kept him full for a long time.
Several different traditions go with eating Fondue including eating of the crispy Cheese left at the bottom of the pot which is referred to as ‘la religieuse.’ Another tradition is the custom of what happens when your cube of Bread falls off of your fork. Ideally, if someone’s Bread falls off, they have to buy a round of drinks for the table!
Let’s CELEBRATE NATIONAL CHEESE FONDUE DAY
- Celebrate National Cheese Fondue Day by preparing your own Cheese Fondue and don’t forget to pick up Bread, Vegetables, Fruits, and Meat to dip in the fondue.
- Invite your friends over for a Fondue game night.
FACTS ABOUT CHEESE THAT WILL BLOW YOUR MIND
- Cheese contains a chemical that can trigger opioid receptors in the human brain.
- Did you know there are more than 1,800 varieties of Cheese and it would take about five years if you tried one Cheese per day.
- Cheddar is the most popular type of Cheese and it is a hard, smooth-textured Cheese made from Cow’s milk.
WHY PEOPLE LOVE NATIONAL CHEESE FONDUE DAY
- Cheese Fondue is probably one of the quickest and easiest dishes to make.
- If you have been wanting to take a day off from cooking, then National Cheese Fondue Day is the perfect day to do so just prepare this simple dish in a matter of minutes.
Recipe for Cheese Fondue
Ingredients
- 4 teaspoons cornstarch, divided
- 1 cup plus 1 tablespoon dry white wine, divided
- 1 1/2 cups Gruyere cheese
- 1 1/2 cups shredded Swiss cheese
- 1 peeled garlic clove, halved
- 1 1/2 teaspoons lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon Worcestershire sauce
- 3-4 drops hot sauce
Instructions
- Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
- Combine remaining cornstarch with the cheeses. Set aside.
- In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
- Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
- Stir in lemon juice.
- Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
- Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
- Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
- Stir and cook until mixture is smooth and thickened.
- Keep warm and serve with dippers.
Thank you,
Glenda, Charlie and David Cates
