Basic Cheese Fondue
Typical Swiss cheese dish, which originated in France. It literally means cheese melt (le fromage fond).
Ingredients:
Procedure:
1. Wipe the fondue pot with chili pepper, pour in the wine and heat
2. Throw in the pieces of cheese with the grated nutmeg and stir until a sauce forms
3. Thicken with starch meal mixed with a little wine, boil briefly and top up with brandy
4. Leave the saucepan on a gentle heat in the centre of the table, alternately skewering various ingredients to taste and dipping them in the cheese sauce.
Recommendation:
For dipping: Strawberries and kiwi, roasted potatoes, pineapple and yellow melon, cooked carrots, roasted meat, roasted bread and lids, roasted leeks and onions, roasted shrimp, roasted mushrooms, grapes …
Note:
– You can now buy special cheeses in the big supermarket chains designed for fondue- Cheeses are usually melted in dry white wine, which helps to keep the heat direct and gives the cheese a stringy flavour, garlic can be used to enhance the flavour- Griotte is used instead of brandy if, If the cheese is not ripe enough – Flour or cornstarch is used if the sauce is too thin – Heat the fondue over a low flame to prevent the cheese from burning – If the sauce is too thick, add a little warmed white wine, a stem of cherry or a few drops of lemon juice.- If the sauce forms lumps, increase the heat- When the sauce is runny, add a little grated cheese, sometimes just add a pinch of starch meal dissolved in a little wine or water- Don’t cut the pieces for dipping in the cheese too finely or they will fall off the forks – If you are making meat fondue, flavour it with cold sauces for dipping the meat.