NATIONAL CHEESE FONDUE DAY
Observed annually on April 11 is National Cheese Fondue Day. Fondue is a dish of melted cheese or other ingredients, served in a communal pot (caquelon) over a small portable stove (réchaud). Bread is then dipped from long-stemmed forks into the cheese. 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 to be melted with wine and for the bread to be dipped in 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, which made it easier to make a smooth and stable emulsion of the wine and cheese.
HOW TO OBSERVE
Enjoy this delicious Creamy Cheese Fondue recipe.
Use #NationalCheeseFondueDay to post on social media.
Within our research, we were unable to identify the creator of National Cheese Fondue Day.
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