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There is something meditative about melted cheese, whether it's being wrapped into cacio e pepe, sliding off a raclette onto Belgian frites, or bubbling atop a freshly baked pizza. The practice of enjoying everything from Gruyere to mozzarella in its gooiest form is as much a tradition as it is a revelation, and the height of that experience is undoubtedly fondue.first became popular in 17th century Switzerland as a way to stretch resources and feed large families.
By the 18th century, the dish was named after the French word for "melt" and became a staple. . As soon as the dish hit the World's Fair in 1964, New York restaurants quickly adopted it, and soon after it was popularized as an American dish.Some cheeses are better at melting than others. Gruyere is a classic choice, as is raclette and Gouda. Fontina, Emmentaler, and challerhocker are also great picks, and cheddar will work as well.
The cheese must always be grated and added in by the handful to make sure it melts evenly . Tossing shredded cheese in cornstarch helps to thicken the mixture without lumps. Stumped about cheese selection?
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