Cheese fondue, invented in 18th-century Switzerland by Alpine farmers, has gained worldwide popularity for its rich, creamy texture that transforms meals into luxurious experiences. Chef Alekka Sweeney suggests using a mix of gruyere and emmentaler for optimal flavor and melting characteristics. Budget-conscious foodies can substitute with Alpine-style cheeses like fontina or gouda but should avoid pre-shredded cheese due to added anti-caking agents that hinder melting. By selecting quality ingredients and mastering the technique, fondue can eloquently elevate any dining occasion.
The best cheese to use is gruyere or emmentaler. For a budget option, alpine-style cheeses like fontina or gouda are great alternatives. Avoid pre-shredded cheese.
Fondue had humble beginnings in 18th-century Switzerland, created by farmers using old cheese, bread, and wine. Today, it represents luxury and indulgence.
Grated cheese gives fondue a smooth, velvety texture for the perfect experience. Selecting the right cheese and refining the process are essential.
Switzerland invented fondue as a way to feed families with limited resources. Today, it brings people together, transforming mealtimes into a fancy dining ritual.
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