Swiss national dish of melted Emmentaler and Gruyere cheeses. In its preparation, white wine is heated in a heavy casserole, called a caquelon, that has been rubbed with garlic. The grated cheese is added to the hot wine along with a little cornstarch and a flavouring of nutmeg or kirsch. The fondue is eaten communally from its pot. Diners are provided with small cubes of crusty bread, which they spear on long-handled forks and dip into the hot mixture. The crust that remains at the bottom of the pot is divided among the diners.
Learn more about fondue neuchateloise with a free trial on Britannica.com.
|a screen or mat covered with a dark material for shielding a camera lens from excess light or glare.|
|a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question.|
Dictionary.com presents 366 FAQs, incorporating some of the frequently asked questions from the past with newer queries.