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火锅奶酪(Fondue Cheese)
奶酪火锅是瑞士国菜，在荷马的《伊利亚特》中首次被描述为山羊奶酪、面粉和葡萄酒的混合物。主要成分是在融化的奶酪，白兰地、白葡萄酒或少许肉豆蔻。它是出于必要而发明的，当时阿尔卑斯山当地人和旅行的牧民只依靠奶酪、葡萄酒和面包来度过冬天。随着夏季奶酪变干，面包变质，人们开始将奶酪与葡萄酒融化，并将不新鲜的面包片浸入其中，逐渐形成了这一传统美食。Cheese fondue is a national dish of Switzerland, firstdescribed in Homer's "lliad" as a mixture of goat cheese, flour, andwine. The main ingredients of fondue are melted cheese, brandy.white wine, or a hint of nutmeg. lt was invented out ofnecessity, asthe local inhabitants and traveling herdsmen of the Alps reliedsolely on cheese, wine, and bread to survive the winter. As thecheese dried out and the bread spoiled during the summer, peoplebegan to melt the cheese with wine and dip stale bread slices intoit, gradually evolving into this traditional delicacy.