Fondue Pot Sets, Rouille, and Croutons

 

If you don’t remember the 60’s you’ve at least seen them depicted on screen. Ever notice the many fondue parties they had? Fondue by the pool, fondue at the company dinner, fondue for a wedding shower. There was a lot of fondue. Why, you may ask, was this such a big thing? The answer is simply this, its fun, yummy and relatively easy. With the ease comes a certain class and panache that’s so appealing to a party – any kind of party!

This website was put together for those who are already fans of the art of fondue or for those just wanting to know more (beware, you will become hooked!) The information contained herein is for educational purposes only. No one makes a profit thereby. We hope you enjoy your time here in our fondue room!

Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created. Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts.

French gastronome Brillat-Savarin mentioned fondue in his 19th century writings, but fondue really hit its heyday in 1956, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.

Fondue can be made anywhere. The trick is to find the right fondue pot set for your needs. Fondue pot sets come with many different accessories and in many styles. Following you will find helpful articles, answers to frequently asked questions and where to buy for all your fondue needs!

Happy Fonduing!

 

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