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Cheesemonger Paul Partica, The Cheese Shop, Centerbrook CT
National Fondue Day It just so happens that one of my favorite foods has its own holiday. April 11th is National Fondue Day. How good is that? I have enjoyed making and eating fondue for over fifty years. Now it has its own national holiday. Fondue is a lot of fun. Your food is not delivered to you on a plate. You assemble it as you go, and you eat at your own pace. For my family it serves as more than a holiday tradition, but a treat we enjoy all year long.
Did you know that fondue was originally considered a peasant food? It was a way to re-purpose old bread, dried-out cheese and wine that might have been opened too long. I find it amazing how many old peasant foods are now considered gourmet. A classic example is serving olive oil in a small dish laced with fine herbs, instead of butter. This started because butter was less affordable for many. The original fondue gets its name form the French word “fonder,� which means to melt. Today, the term is used widely for anything that can be dipped into a sauce or oil of any kind. For me, it means a blend of Swiss cheeses, white wine and crusty bread. I have used the following recipe for almost 50 years. I hope it will work for you.
