Fondue Trivia Questions

While fondue is popular in winter, Swiss people enjoy it year-round. Many restaurants serve it all seasons, and it's common at summer gatherings in the mountains.

Fondue literally means 'melted' in French. It first appeared in 18th-century French cookbooks, referring to a dish of melted cheese with eggs.

Acid like lemon juice or white wine prevents proteins in the cheese from clumping, keeping the fondue smooth and creamy instead of turning into a rubbery mess.

The Swiss Cheese Union promoted fondue as a national dish in the 1930s, but it exploded in popularity in the US after the Swiss Pavilion served it at the 1964 World's Fair.

Classic fondue typically blends Gruyère with Emmental or other cheeses. Using only Gruyère is uncommon and can alter the texture and flavor.

Swiss-born chef Konrad Egli created chocolate fondue in 1966 at his New York restaurant, Chalet Suisse, as a dessert version of the cheese classic.

This is a modern tourist myth. Traditional Swiss customs had no such rule; the penalty was usually buying the next round of wine or just mild teasing.

Cheese fondue is the original, first mentioned in writing in 1699. Fondue bourguignonne (hot oil with meat) was invented in the 1950s by a Swiss chef.