Three-Cheese ๐Ÿง€ Fondue ๐Ÿซ•

April 11th is National Cheese ๐Ÿง€ Fondue ๐Ÿซ• Day

Fondue (UK: /หˆfษ’nd(j)uห/, US: /fษ’nหˆd(j)uห/, French: [fษ”̃dy]) is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (rรฉchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Kรคseunion) in the 1930s, and was popularized in North America in the 1960s.

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, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.


What will you be celebrating? How will you do it?