Sweet items have always played a major role in most cuisines. Fondue is one such cuisine from Switzerland with popularity due to its exotic taste and creamy layer of cheese.
Main ingredients
- Cheese
- Garlic
- White wine
- Kirsch brandy
- Lemon juice
- Pepper
- Cornstarch
- Nutmeg
Nutritional value
- Fat – It offers nearly 14.55 g of fat in one cup of fondue.
- Carbohydrate – The cornstarch and Brandy offers 4.07 g of carbohydrates in one cup of Fondue.
- Protein – The cheese offers 15.37 g of proteins in one cup of Fondue.
It also contains other ingredients like calcium, iron, magnesium, phosphorus, potassium, and sodium.
History
Fondue originated in 1930, this dish was spread worldwide, and it became quite famous in 1960 in North America. The farmers of Switzerland used this dish to extend their resources with simple wine, cheese, and bread. This was one of the comfort foods that the families used during the winter.
How to serve them?
This dish is prepared and served in a communal pot. This dish is in liquid form and is consumed by dipping the bread within the fondue. This dish is usually served during lunch and dinner during the main course. They are often consumed with bread, and the bread is held using long forks specifically made for them. Since it is easy for them to get solidified at the normal temperature, they are always served by placing the pot on a portable stove.
Variants
The hot and sweet taste of this dish has made it a preferable choice for most people. There are also other types of fondues like chocolate fondues and fondue chinoise. This is a simple and yet tasty dish that can be prepared at your own home.
