1960s Vermont Cheddar Fondue | Holiday Appetizers Through the Decades
With cheddar fondue, green apple chunks and french bread make great “dippers” for the cheesy goodness, so I cut up a bunch of those.
Time to preheat the fondue pot in anticipation of the real deal! I picked up this Oster electric fondue pot (with forks) for $8 at a local secondhand store. I think it dates from the 1970′s, but let’s not split hairs. It’s an official fondue pot, and isn’t that enough?
I transferred the bubbling cheesy fondue to the to the pot, then arranged the bread and apples next to it for easy dipping access.
Are you ready? Grab a fondue fork and secure your bread firmly on the end. If it’s not secure and falls off into the cheese, you’ll have to pay the price. Fondue legend says that if a woman loses her bread, she’s supposed to kiss the man seated next to her. If a man loses his bread, the next round of drinks are on him.
Using the special fondue fork, which is long and tapered, dip your bread into the cheese and swirl it around to coat it. The aroma of the wine, garlic, and cheddar will have you swooning at this point.