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  National Cheese Fondue Day!
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Food Holidays To Remember!
National Fun With Fondue Month: November
National Chocolate Fondue Day: February 5
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National Dessert Day: October
How to make Classic Swiss Fondue. This classic fondue starts an instant conversation every time. Visit HolidayKitchen.TV for step by step instructions and to buy the DVD!
Food Holidays
When is National Cheese Fondue Day?
National Cheese Fondue Day is always April 11!

What is this Holiday for and how is it celebrated?
This holiday celebrates not only the great taste of cheese fondue but it also celebrates the fun of gathering together around a fondue cooking pot, eating and sharing great conversation.
Wikipedia tell us "Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted)." Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight. While cheese fondue is the most widely known, there are other pot and dipping ingredients."

Fondue is always perfect for a small dinner party of 4. If you have more than 4 people, then make sure you supply an extra pot for ever 4 to eat from. There are literly thousands of fondue recipes to choose from but if you visit our fondue recipes page we list a few of our favorites. On National Cheese Fondue Day, we celebrate the great taste of cheese and a fun way of eating that has been in favor for centuries. So on this special food holiday why not think about having a fondue party.


Origin of this Holiday?
"Our research did not find the creator, or the origin of this day. We did however find that this holiday has been celebrated for years. There is plenty of documentation to support that this holiday does indeed exist.

We are wondering if this holiday was created by a food organization- but, our research couldn't find the answer to this question-

This holiday is referred to as a "National" day., as all food & drink holidays are.   However, we did not find any congressional records or presidential proclamations for this day. Even though we didn't, this is still a holiday that is publicized to celebrate.
So have fun with it and celebrate it!

History
"A recipe for a sauce made from Pramnos wine, grated goat's cheese and white flour appears in Scroll 11 (lines 629-645) of Homer's Iliad and has been cited as the earliest record of a fondue."

"Swiss communal fondue arose many centuries ago as a result of food preservation methods. The Swiss food staples bread and raclette-like cheese made in summer and fall were meant to last throughout the winter months. The bread aged, dried out and became so tough it was sometimes chopped with an axe. The stored cheese also became very hard, but when mixed with wine and heated it softened into a thick sauce. During Switzerland's long, cold winters some families and extended groups would gather about a large pot of cheese set over the fire and dip wood-hard bits of bread which quickly became edible."

"Modern fondue originated during the 18th century in the canton of Neuchâtel. As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients. During the 1950s a slowing cheese industry in Switzerland widely promoted fondue since one person could easily eat half a pound of melted cheese in one sitting. In 1955, the first pre-mixed "instant" fondue was brought to market. Fondue became popular in the United States during the mid-1960s after American tourists discovered it in Switzerland."

Temperature and la religieuse
"A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun, more or less). It has the texture of a thin cracker and is almost always lifted out and eaten."

Research Also:
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Resources:
This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article fondue / and other related pages. Top photo:
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