National Cheese Fondue Day | April 11

National food holidays have been around for decades. Unfortunately, most of them aren’t real holidays, but they sure are fun to celebrate. Then again, it’s always nice to have an extra excuse for enjoying certain foods. What makes a work day more fun than honoring everything from National Hamburger Day to National Cheese Fondue Day? We cover them all so you always know what food your food truck should be celebrating.

National Cheese Fondue Day Fun Facts

Modern fondue originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a “caquelon.”

April 11^th is National Cheese Fondue Day.
A recipe for a sauce made from Pramnos wine, grated goat’s cheese and white flour appears in Scroll 11 (lines 629-645) of Homer’s Iliad and has been cited as the earliest record of a fondue.
Fondue became popular in the U.S. during the mid-1960s after American tourists discovered it in Switzerland.
By way of returning soldiers and travelers, Swiss cheese fondue began showing up on menus at many of New York’s finest restaurants.
Over 100 varieties of cheese fondue exist, each with a unique name and different blend of cheeses, wine and seasoning.

How To Observe National Cheese Fondue Day

Melt some cheese and create a new sauce for your existing menu items. Use melted cheese as an ingredient in one of your food truck dishes for your customers.
Use #NationalCheeseFondueDay to post on social media. Facebook | Twitter

National Cheese Fondue Day Facts We Missed

Let us know if we missed any cheese fondue fun facts on social media or via email. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

There is a National Food Holiday for almost every day of the year. Don’t miss a single one! Find all of the National Food Holidays to spice up your food truck menu specials throughout the year.

REFERENCE: Cheese Fondue Fun Facts

By Richard Myrick|2018-04-29T11:54:12-04:00Apr 11, 2018|Food Facts|

About the Author: Richard Myrick

Richard Myrick is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].