| http://www.w3.org/ns/prov#value | - The name ???cheese fondue???, until the late 19th century, referred to a preparation including eggs and cheese, as in la Chapelle???s 1735 Fondu?? de Fromage, aux Truffes Fraiches[2]and Brillat-Savarin???s 1834 recipe;[5] it was something between scrambled eggs with cheese and a cheese souffl??.[6] Variations included cream (????? la genevoise???) and truffles (????? la pi??montaise???) in additio
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