Swiss Cheese Fondue reminds me of steam bot at home that a group of family members or friends sit around the table and put their dips into a same pot. Nowadays, Swiss Cheese Fondue is a typical food of dinner for the Swiss during Christmas.
It became very popular in the 1970’s. Fondue was said to be invented for the purpose of using up old cheese and dry bread. Cheese fondue was invented out of necessity. In the remote and isolated mountain villages in the Swiss Alps people had to rely upon locally made food. During winter, fresh food became scarce. The Swiss found that melting stale cheese made it edible. Local wines and seasonings were added and even dry and hard bread tasted delicious after it was swirled in the creamy melted cheese.
Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. The sauce is usually warmed by tealights. Though cheese fondues are the best known kind, there are several other possibilities for the contents of the pot and what is used for dipping.
INGREDIENTS:
1 medium clove garlic
2 cups dry white wine
1 pound Swiss cheese, shredded
1 teaspoon cornstarch
3 tablespoons kirsch or brandy
pinch ground nutmeg
dash hot pepper sauce
French bread or other crusty bread, about 2 loaves, cut into pieces (all pieces should have some crust)
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