What is National Cheese Fondue Day?
National Cheese Fondue Day, which is celebrated annually on April 11th, recognizes a food holiday that many people enjoy. Fondue is a dish of melted cheese or other ingredients served in a communal pot (caquelon) over a small portable stove (réchaud). Participants then dip the bread into the cheese with long-stemmed forks. A combination of cheeses, wine, and seasoning make up the Cheese fondue.
A 1966 book published in Zurich under the title "Kass mit Wein zu kochen" is known for having the first known cheese fondue dish. It calls for grated or cut up cheese melted with wine and bread dipped into it.
In 1875, the first known cheese and wine dish "Cheese Fondue" was published under the name "Cheese Fondue."
Cornstarch may be the reason why the Swiss became so fond of fondue. The thickener was first introduced to Switzerland in 1905. Cornstarch thickens liquid and creates smooth and creamy gravies, as many as you may have noticed. It also produces a smooth and stable emulsion of the wine and cheese.
