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| Joined: | Sat Mar 24th, 2007 |
| Location: | Bonn, Germany |
| Posts: | 508 |
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Cheese fondue can be made without any swiss cheese at all. In fact, it tastes better with a mix of various cheeses from all over the world, be creative!
Over the last few weeks, a lot of cheese leftovers have accumulated in our fridge (none of them from switzerland, btw). A good reason to make a cheese fondue. Cheese fondue is a good dish to make for a larger audience/ group of guests, a rough estimate is about 250grams of cheese and 250ml of white wine per two persons. Preparation is dead simple, but requires a bit of attention as the fondue mass tends to stick to the pot rather quick.
These are the ingredients for three to four persons :
-various cheeses (we had austrian mountain cheese, emmental, tilsit, edam and gouda),
- one garlic clove,
-a good bottle of dry white wine,
-some starch,
-some kirsch,
-nutmeg for taste.
Chop/grind/grate the cheeses:
Get a big stoneware pot and pour the wine in it, add the chopped garlic:
Turn the stove to max and heat the wine. When it starts to fume, add a handful of the cheese mix and let it melt while constantly stirring. When it's molten, add the next handful and let it melt and so on. PRO TIP: Stir in an "8" figure to prevent sticking.
Finish Line:
When all the cheese is molten, mix a tablespoon of starch with kirsch and stir it in the boiling mass. let it cook for a minute and...
DONE!
Serve on a rechaud with some baguette as a side:
Take a fork (preferably a long fondue fork), put a piece of bread on it and dip for goodness:
Be careful not to lose the bread in the fondue!!!
If that should happen, you can play it Asterix-Style:
-Drop one piece of bread: 5 Hits with the cane
-Drop a second piece of bread: 20 strokes with the whip
-Drop it a third time: IN THE LAKE! IN THE LAKE! WITH A STONE ON THE FOOT!
Enjoy.