Switzerland’s national cuisine, fondue, is a melting pot of many flavors and fragrances, much like the nation itself, which is a melting pot of people and cultures. It was initially mentioned in Homer’s Iliad as a combination of goat cheese, flour, and wine. Its name is derived from the French term fondre, which means to melt.
The main component of fondue is cheese that is melted over a fire, along with a variety of regional variations and flavorings like cherry brandy, white wine, or a dash of nutmeg. It was created out of necessity when residents and wandering herders in the mountains were unable to survive the winter on anything other than cheese, wine, and bread.
During the winter, people began to melt cheese with wine and dip pieces of old bread into it as the summer cheese began to dry out and the bread turned stale. VIEW MORE
