All Cheese Fondue

      The first thing that comes to mind when people think of fondue is the traditional melted cheese sauce. This warm cheese dish originated in the alps of Switzerland on the winters when supply of food were low, and bread, cheese and wine were usually all that was available. The Swiss villagers melted their hardened cheese with wine into a pot and dip even staled bread into the melted cheese to sustain themselves.

Cooking Cheese Fondue
The trick to a perfect cheese fondue is to maintain smoothness in cheese. Heat the cheese until its melted, but never beyond its melting point and serve your fondue warm. Melted cheese gets stringier as it cools and will not be as delicious and fun for dippings.

For a successful cheese fondue, do not use unfamiliar wines for liquid, or anything you think may just go for that matter. A good liqueur helps melt the proteins in the cheese more smoothly, so a few tablespoon of your best white wine will go the way. Another option is apple cider, it tastes great just like white wine.

What to Dip
Roasted potatoes, fresh or steamed sliced vegetables, peppers, fresh fruit chunks, cooked sausages, skin removed and cooked chicken, diced meats and crusty bite-sized breads are terrific for your cheese fondue. If you think sweetly-baked goodies would be great dipped in cheese, then it probably will, after all everything is worth a try.

The Fondue Etiquette
Just like chocolate fondue, eat cheese fondue by spearing a piece of fruit or bread using a fondue fork and dip it into the pot. Gently twirl to coat the food with cheese, and let the bread drip a bit before you put it in your mouth. Be sure the fondue coat is cool enough not to burn your lips. It is always a rule not to touch the fork with your mouth because the fork will go back into the pot.