Fondue originated in Switzerland and was a very typical meal for the everyday family because the ingredients were so redily available. Traditionally fondue is a mixture of two types of cheese, Gruyere and
Emmenthaler, with the addition of a dry white wine and flour or cornstarch. The two cheese pair well together and the one with out the other was either to strong or had no flavor. The white wine is added for flavor as well as to keep the heat directly off of the cheese so that it did not scorch. Lastly, the flour or cornstarch is added to keep the cheeses from seperating and breaking. The most common item to dip into the Fondue is bread, but now days you see everything being dipped. From meat to vegetables to fruits and anything you can imagine.
