European Stars And Stripes (Newspaper) - February 13, 1986, Darmstadt, Hesse                                Food a fondness for Fondue Valentine s Day is special with intimate meal by Roger Modon special to stripes Magazine Fondue is one of Switzerland s National specialities. The traditional Fondue made from cheese melted with wine and thickened with cornstarch is from Leuenberg. This is a French speaking Canton. Until after the War Fondue was almost unknown outside the French areas. Today it is popular in the German and italian parts of Switzerland As Well. Many areas have their own fondues named after the cantors which Are prepared using the locally produced cheeses. The term Fondue from the French Fondre to. Melt has been broadened a fair bit too. It now includes meat fish and even sweets. The important thing seems to be How it s eaten. Fondues Are eaten out of a Fondue pot called a Caquelin which is kept warm at the table on an alcohol Burner. The stove is called a Richaud in Case you want to buy one. The Fondue is set in the Middle of the table. Each guest gets a pile of bread or meat Cut into chunks and a Long two pronged Fork with a wooden handle. He dips the bread into the cheese using his Fork and eats it. It s Good to keep a Fondue dinner Small so that everybody can reach the Fondue pot easily. Fondues Are usually served with an assortment of pickles and olives. The Swiss drink Strong Black Tea or a dry White wine. Don t forget to put out Cherry schnapps Kirsch Wasser. Some people drink it along with the meal others Dunk their bread in it before they go for the cheese. Today s recipes each serve four. Some tips for making the Fondue a Success o figure at least eight ounces of bread per person. Prepare the Fondue on the stove then Transfer it to the Sechaud. Keep the Fondue bubbling hot All the time. Tripet Ting Irene Leb Nury 13,1s8s