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It's National Cheese Fondue Day❗

Now, I've never tried it, but today recognizes a food holiday many enjoy. Fondue!

According to, "Fondue is a dish of melted cheese or other ingredients, served in a communal pot (caquelon) over a small portable stove (réchaud).  Participants then dip the bread into the cheese using long-stemmed forks. Cheese fondue consists of a blend of cheeses, wine, and seasoning. A 1966 book published in Zurich, under the name "Kass mit Wein zu kochen" is known for having the earliest known cheese fondue recipe. It calls for grated or cut up cheese melted with wine and for the bread dipped into it.

The first known recipe with cheese and wine was published under the name "Cheese Fondue" in 1875.

Cornstarch may be the reason the Swiss became so fond of fondue. In 1905, the thickener was introduced to the land of Switzerland. As many may know, cornstarch thickens liquid and makes smooth and creamy gravies. It also creates a smooth and stable emulsion of the wine and cheese." 

In honor of today, here's a few ways you can pay homage:

📍Host an online fondue celebration and catch up with friends.

📍Invite friends and family (near and far) to join you with their own versions.

📍Try this recipe: CHEESE FONDUE


1 lb. (450 g) cheddar, Gruyere, or Swiss cheese 

4 tbsp (50 mL) butter 

¼ cup (50 g) all-purpose flour 

12 oz. (350 mL) wheat beer, chicken or vegetable broth, or dry white wine 

1 tsp (5 mL) Dijon mustard ¼ tsp (1 mL) hot sauce (optional) 

Salt, to taste 

Bread cubes and assorted raw vegetables like broccoli and cauliflower

DIRECTIONS Grate the cheese with the Microplane® Adjustable Coarse Grater. Melt the butter over medium heat in the Rockcrok® Everyday Pan or Rockcrok® Dutch Oven. Add the flour, whisking constantly for 1–2 minutes, until no lumps remain to make a roux. Add the beer, broth, or wine, and reduce to low heat. Simmer, whisking occasionally, until the mixture thickens to the consistency of heavy cream. Add the mustard and hot sauce, if desired, and mix thoroughly. Add the cheese, 1 cup (250 mL) at a time, melting completely after each addition. Whisk until smooth. Transfer the pan to the Rockcrok® Digital Slow Cooker Stand and set to WARM. Serve immediately with the bread.

Yield: 16 servings

Nutrients per serving: U.S. nutrients per serving (3 tbsp/45 mL fondue): Calories 150, Total Fat 12g, Saturated Fat 8 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 0 g, Protein 7g

Your Pampered Chef Cook's Tips: Mix and match your beer, broth, or wine with different cheeses to find the combination you like best.

If you prefer a lighter beer or wine flavor, you can mix 6 oz. (175 g) of beer or wine with 6 oz. (175 g) of chicken or vegetable broth.

Microplane® Adjustable Coarse Grater #100481

Rockcrok® Everyday Pan/Rockcrok® Dutch Oven #3140

Rockcrok® Digital Slow Cooker Stand #100467

Don't have this items on hand, don't panic. Pick it up here⬇️

ACTION STEP: Cook up this cheese fondue which is ready to serve in less than 30 minutes and can be tailored to your liking whether you prefer to add a wheat beer, white wine, or stick with a broth, pick cheddar, gruyere, or swiss cheese as your base. Then invite a few friends and family over, and let me know in the comments how it turned out, or Kick your kitchen up a notch by booking your cooking show here:

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