About National Fondue Month

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National Fondue Month is celebrated annually in February in the United States to celebrate fondue's joy and communal experience. February, a cold and often dreary month, presents the perfect backdrop for gathering around a warm, comforting pot of fondue.

National Fondue Month honors the history of this dish and encourages people to enjoy and rediscover the social and interactive aspects of fondue dining. Restaurants and fondue enthusiasts often host fondue parties, share recipes, and offer special menus, embracing both traditional and innovative takes on the dish.

Fondue is a beloved culinary tradition spanning centuries and multiple cultures. Its story begins in the Swiss Alps, where it became a practical method of using aged cheeses and stale bread during the winter months when fresh produce was scarce. The earliest known recipe for fondue, featuring a mixture of cheese melted with wine, appeared in a 1699 book published in Zurich entitled "Käss mit Wein zu kochen," which translates to "to cook cheese with wine."

Fondue as we know it today evolved over several centuries. In the 18th and 19th centuries, Swiss families gathered around a pot of melted cheese, dipping in pieces of bread to stretch limited resources. This communal aspect of fondue became central to its identity and appeal.

The 20th century saw fondue's popularity surge, first in Switzerland and then worldwide. The Swiss Cheese Union, formed in the 1930s, promoted fondue as a national dish to increase cheese consumption, a marketing move that significantly boosted its popularity. By the 1960s and 1970s, fondue had become a symbol of Swiss culture and a trendy dining experience in the United States and Europe, often associated with social gatherings and a sense of fun and camaraderie.

Fondue's versatility contributed to its popularity; it wasn't just about cheese. The concept expanded to include fondue bourguignonne, where pieces of meat are cooked on skewers in hot oil; chocolate fondue, a dessert version, involves dipping fruits into melted chocolate. This diversity made fondue adaptable to different tastes and occasions.

Today, fondue remains a symbol of communal dining and culinary simplicity. Its history, from a pragmatic Swiss dish to an international culinary sensation, showcases how food can transcend its primary purpose to become a cultural icon. National Fondue Month celebrates this journey, inviting everyone to partake in a tradition that embodies warmth, sharing, and simple pleasures.