Art of Fondue

60 Day dry aged beef Taking orders for Valentine’s Day Charcuterie & Fondue Call or stop by to order!

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Art of Fondue

We love fondue. Fondue dates back to 1669, with earlier versions having eggs in it almost like a scrambled egg and cheese.

Fondue as we know it today began in 1930’s as the national dish of the Swiss. It was a dish of melted cheese served in a communal pot or fondue pot over a heat source often with a candle or fuel lamp, and eaten by dipping bread into the cheese. Despite its modern associations with rustic mountain life and skiing, it was a town-dweller’s dish from the western, Frenchspeaking area of Switzerland. Rich cheese like Gruyère was a valuable ingredient which peasants could not afford so they used a less quality cheese mixed with wine to enhance the cheese flavour.

In the 1950s, the name “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of liquid or kept hot in a fondue pot.

A chocolate fondue is a pot of melted chocolate mixture where participants dip pieces of fruit or pastry.

The classic French fondue bourguignonne, is when pieces of sliced meat are cooked in hot oil or broth.

Today wine is mostly used in a cheese fondue, but cider, and beer are gaining in popularity. tricky part is having access to quality ingredients.

This February we are embracing the art of fondue at Cure and invite you to stop in a grab a pre-done fondue kit to enjoy at home with family or a loved one for a Valentes day date night. We provide you with ingredients to make your fondue -cheese, spices, and wine, and bread for dipping.

Our most popular cheese fondue is prepared with a fresh blend of imported cheeses, along with a blend of Gruyère and our in-house smoked cheddar. We also have a great section of dried cured and smoked meats you can addon when you come in to pick up your kit.

We will have your fondue all ready for you, nicely packaged with simple instructions to prepare and serve at home. Four easy steps with the last step being to eat which is our favourite thing to do too. The only element you need is the pot and forks. Simple entertaining at its best. Contact us at Cure by phone 250-929-2873 if you would like to reserve a kit or just stop in and pick one up out of our cooler. Available February 1-28. Valley View Centre 1440 Cowichan Bay Road (lower level).

Chef Brad Boisvert, Cure Artisan Meat and Cheese