NATIONAL CHEESE FONDUE DAY
Observed annually on April 11th, National Cheese Fondue Day recognizes a food holiday many enjoy. Fondue is a dish of melted cheese or other ingredients, served in a communal pot (caquelon) over a small portable stove (réchaud). Participants then dip the bread into the cheese using long-stemmed forks. Cheese fondue consists of a blend of cheeses, wine, and seasoning.
A 1966 book published in Zurich, under the name “Kass mit Wein zu kochen” is known for having the earliest known recipe for cheese fondue. It calls for grated or cut up cheese melted with wine and for the bread dipped into it.
The first known recipe with cheese and wine was published under the name “Cheese Fondue” in 1875.
The success of fondue may be contributed to the introduction of cornstarch to Switzerland in 1905. As many may know, cornstarch thickens liquid and makes smooth and creamy gravies. It also creates a smooth and stable emulsion of the wine and cheese.
HOW TO OBSERVE #NationalCheeseFondueDay
Whip up a cheese fondue. Invite friends and family (near and far) to join you with their own versions. Host an online celebration and catch up with friends. Discover how they celebrate with cheese fondue and make a toast to good times. Share recipes, and if you don’t have one, we found a recipe for you to try.
Enjoy this delicious Creamy Cheese Fondue recipe.
Use #NationalCheeseFondueDay to post on social media.
NATIONAL CHEESE FONDUE DAY HISTORY
National Day Calendar continues researching the origins of this dairy food holiday.
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