La Fondue

Serving Fine Alpine Cuisine in the Heart of the High Sierra


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Dipping Into the History of Fondue

Posted on August 18, 2015 at 6:30 PM Comments comments (0)


If you are like most of those who tuck cheese away in the fridge for a bit too long,

you’ll be able to appreciate this little bit of a blog about the history of fondue.

Tales tell us that the love of cheese dipping started back in the late 1600’s when early peasants created the recipe to use up old hard cheese and left over bread. Others beg to differ that it was more of a cultural transition that led to new ways to enjoy the fine cheeses found throughout Europe. Whether the art of fondue actually started in Switzerland or France is still up for a good bet, we don’t really mind either way.

Moreover, what most people think of as fondue today (melted cheese with bread cubes, cooked beef in oil, or melted chocolate) are not the fondues of the past. Melted cheese, typically Gruyere, was added to eggs, which were then scrambled. This suggests that the original fondue was actually a form of cheese soufflé.

Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignon, in which pieces of meat are cooked in hot oil; all of which we offer for our guests year-round at our fondue restaurant at Lake Tahoe.

Taking the trend on our own, our chefs at La Fondue on Lake Tahoe’s north shore now offer fondue with broth options– which have been a big hit!

With the cool temperatures on their way in the High Sierra, we’re seeing more locals and visitors alike dipping into our fondue restaurant in Incline Village for a delicious change of pace to the dinner meal.

Come see our new menu items and enjoy a little bit of history with us soon!


Holy Moly! Where Did My Swiss Cheese Holes Go?

Posted on June 27, 2015 at 11:35 AM Comments comments (0)

Remember the good old days of summer with overstuffed Smoked Ham and holy Swiss Cheese sandwiches? Or the childhood stories of little mice that ran in and out of the holes of Swiss Cheese? So whatever happened to the holes?

According to recent research apparently our state-of-the-art farming processing has everything to do with the mystery. As the story is told by Argoscope, which is a firm that specializes in researching trends in agriculture, nutrition and the environment, the holes once obvious in Appenzell and Emmental cheese (which are some of our favorites at our Fondue restaurant at Lake Tahoe)  used to be a reaction from tiny bits of hay in the milk.

So here’s a visual to better explain the process:


Picture the farmer on a cool summer morning, sitting on a bucket with another bucket perfectly placed under the utters of his favorite female cattle. Within the bucket is it highly likely that pieces of hay have fallen into the morning milk. That was yesterday. Today, thanks (or no thanks) to modern methods, the farms are overflowing with sophisticated milking machines that are tightly sealed for our own protection, and the cows as well.

And that, my friends, is the rest of the story.


What's the History of Schnitzel?

Posted on May 25, 2015 at 10:10 AM Comments comments (0)

La Fondue is pleased to bring our delicious and traditional Schnitzel recipe back into our cozy kitchen and to the dinner plates of our special guests. And in that spirit, we thought we'd share a little history with you as to where Schnitzel was originated.

In the middle ages it appears to be a very popular dish in both Northern Italy and what is Austria now, and the common meat was veal.The most famous of all Schnitzels is Wiener Schnitzel which is to Austria as a Steak and baked potato would be to the United States

More evidence that shows this came from Rome is that first of all Austria and Milan, Italy border each other and a similar Italian dish Cotoletta alla Milanese was enjoyed by an Austrian General prior to when Wiener Schnitzel showed up on Austrian menus.

Veal of course became the standard for Wiener Schntizel and in Austria you legally MUST use veal. However throughout the world Schnitzel is made and sold using beef, pork, and chicken as well as veal.

Come on in and enjoy some with us!