I've written a couple of times about my family's tradition of fondue on Christmas Eve. I decided to do a little research on this thing I've eaten for 45 years on December 24. Here's what I found out...
According to James and Kay Salter in their book Life is Meals, the town of "Gruyeres is about seventy miles northeast of Geneva as you head into the heart of Switzerland. It produces one of the two cheeses - the other being Emmenthaler - that are the basis for fondue, which comes from the French verb fondre, 'to melt.' "(p. 391) Also, "Fondue likely originated in remote mountain villages during winters when food was scarce and people softened their old, hardened cheeses over a fire, scooping from the pot with pieces of bread." (p. 391)
I know that my mom uses Gruyere cheese, but I'm not sure about the Emmenthaler. I guess more research is in order.
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