Cheese Soup for two
This is the recipe for the original version of cheese fondue. The precursor to the famous dish, if you like. The story goes that during the long, cold Swiss winters the peasants would have less to eat. To still get enough food, they would use the last, old, hard pieces of cheese, mainly the ones that were no longer fit to eat. Some milk was heated in a pan in which the bits of cheese were melted. That’s where the name we use comes from: ‘fondre’ is the French verb for ‘to melt’, which is of course exactly what now happens in cheese fondue. This rustic cheese soup with only two ingredients is a bit spartan and seeing as there are no original versions to be found, this is the cheese soup as it often appears on the menu in Swiss restaurants today. Make this recipe on a freezing-cold day, in the middle of winter, if you’re feeling truly hungry.
Twenty famous dishes: Babi pang gang, couscous, sushi, Vietnamese egg rolls, chips, goulash, moussaka, tacos, cheese fondue, barbecue, beef stroganoff, ceviche, paella, schnitzel, steak, spaghetti bolognese, rijsttafel, shawarma, coq au vin, and roti.