Fondue Cheese is a traditional Swiss melted cheese that is prepared by thermally heating the pieces of cheese. It is made in a special fondue pot – caquelon and served to a creamy consistency.
- Origin: Switzerland
- Made of: Cow’s Milk
- Colour: Light Yellow
- Texture: Creamy
The term Fondue originated from France which means “to melt.” Fondue Cheese is known to have taken form in the late 18th century to 19th century in Switzerland when the local farmers would mix old bread and hard cheese in the caquelon during the winter months.
The preparation method is quite ecstatic even to this day. The inside of the caquelon is rubbed with garlic cloves. The wine and cheese are then added. This combination is slowly heated in a burner until a smooth and creamy texture is achieved.
It is also quite common to add a popular cherry brandy known as kirsch for an additional flavour.