起司火鍋（法語：Fondue au fromage）是一種融漿火鍋（法語：Fondue，意指融化），做法是把起司煮溶，以麵包蘸來吃。瑞士盛產起司，當地的起司火鍋可以用多達五至六種的起司來做，種類十分多。瑞士的冬天既漫長又寒冷，一夥人圍著吃熱騰騰的起司火鍋，當然特別溫暖有氣氛。
品嘗方法[編輯]
在酒精爐溫暖著的火鍋裡，溫暖著白葡萄酒中放入起司所化成的原汁，依著不同的口味，放入不同的配料。品嘗時，以一柄很長的叉子，插上切成方丁的麵包、燕麥包或茴香洋蔥麵包，蘸著香濃的起司。初入口時味道會有些微苦，但隨即濃厚的奶香漫漫從口腔裏傳來。
一般來說，起司火鍋可選擇白葡萄酒或烈酒的款式，也可選擇不含酒精成分的。傳統的瑞士起司火鍋，選用格魯耶爾起司（gruyère）、維切林·富瑞伯傑斯起司等起司再加上白葡萄酒及櫻桃水果蒸餾酒（Schnapps）同煮，以法國麵包來蘸。減少佳釀的份量，也可減低濃烈的酒味。若以混以菠菜蓉的起司漿替代酒精成份，蘸上雞肉粒或麵包粒，更是美味非常。
Fondue (/ˈfɒndjuː/ or /ˈfɒnduː/;[1] French pronunciation: [fɔ̃dy]) is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon or fondue pot) over a chafing stand (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.
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[hide]Etymology[edit]
The word fondue is the feminine passive past participle of the French verb fondre ("to melt") used as a noun.[2] It is first attested in French in 1735, in Vincent la Chapelle's Cuisinier moderne,[3] and in English in 1878.[4]
They're pretty cheesed off.
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