If everything went well, you finished the fondue and it has not burned, you should have at the bottom of your pot
a thin golden and crisp cheese crust. It's called la religieuse (the nun) because when you scrape it off the
bottom of the pot, it looks (somewhat) like the cap of the nuns of bygone days (this is my take on this, not all agree on the
origin of this word).
Lift it up
Many people, and so do I, appreciate this last part of the fondue.
A little more work
No need to break an egg on la religieuse as sometimes suggested. Keep it in the fridge and prepare eggs and bacon for breakfast for the next morning.
Another one, ...
... easily lifted
If despite your efforts you cannot finish your fondue and you have some left, let it cool, and eat it the next day, cold with a little bread.
The religieuseThe religieuse
Lift it upLift it up
A little more workA little more work
Another one, ...Another one, ...
... easily lifted... easily lifted