This warm cheese dish originated in Switzerland and more specifically in
the Canton of Neuchatel. The dish consists of at least two varieties of
cheeses that are melted with wine and a bit of flour and served communally
out of pot called a "caquelon". Long forks are used by each guest to spear
a cube of bread then the bread is dipped into the cheese and eaten.
Fondue dates back to the 18th century when both cheese and wine were
important industries in Switzerland. The simple to prepare meal utilized
ingredients that were found in most average homes.
Each component of a traditional Swiss fondue plays an import role. Most
recipes we see for "traditional" Swiss style fondue are a combination of
two cheeses, Gruyere and Emmenthaler. These two cheeses are combined because
either cheese alone would produce either a mixture that was too sharp or
too bland. The cheeses are most commonly melted in a dry white wine which
helps to keep the cheese from the direct heat as it melts as well as to add
flavor. The Kirsch (a clear cherry brandy) was added if the cheese itself
was too young to produce the desired tartness. The garlic was for additional
flavoring while the flour or cornstarch assists in keeping the cheese from
separating. In fact each canton in Switzerland has their own "traditional"
style fondue.
Gruyere:
This extra special delicacy from the Gruyere district of Switzerland is well
known as the basic ingredient in fondue. But with its delightfully nutty, spicy,
full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one
immediately recognizes the taste of whole milk that is used exclusively in making
this grand cheese. We say it is grand because a whole wheel of Gruyere weighs
about 80 pounds. In fact, it takes over 100 gallons of milk to make a single
wheel of Gruyere! Enjoy this traditional favorite julienned into a chef's salad,
melted on a hot open-faced sandwich, or of course, in a classic cheese fondue
Emmenthaler is known for its grand
size and its handmade quality. For more than one-and-a-half centuries to date,
Emmenthaler has been made in village cheese dairies. The Emmenthaler
cheese-making process is an old tradition using pure cow’s milk and a maturation
period of at least four months. This process allows the rind to develop in an
entirely natural manner, enclosing an ivory-coloured, mild, slightly nutty
tasting cheese with cherry sized holes. Emmenthaler from Switzerland is a
delicacy on every cheese platter, a popular dessert cheese, and is a perfect
melting cheese for warm dishes.
CHEESE FONDUE
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard
garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir
together cornstarch and kirsch in a cup. Gradually add cheese to pot and cook,
stirring constantly in a zigzag pattern (not a circular motion) to prevent
cheese from balling up, until cheese is just melted and creamy (do not let
boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a
simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue
pot set over a flame and serve with bread for dipping.
GARLIC CHEESE FONDUE
The fondue is the centerpiece of a casual dinner with the LaGuardias.
They insist that whoever drops the most bread into the pot is stuck with
cleanup duty.
1 pound Swiss cheese, grated
1/2 Gruyère cheese, grated 3 tablespoons all purpose flour 1-teaspoon
ground nutmeg
1/2 teaspoon ground white pepper
1 1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 1-pound crusty French bread or sourdough bread, cut into 1 1/2-inch cubes
Combine cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
Bring 1-cup wine and garlic to simmer in a heavy large saucepan over low heat.
Add cheese mixture by handfuls, whisking until melted and smooth after each
addition. Mix in more wine by tablespoonfuls to reach desired consistency.
Transfer to fondue pot. Set fondue over candle or canned heat. Serve fondue
with bread. Serves 8 to 10.
Bon Appétit
SWISS CHEESE AND PORCINI FONDUE
1 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 pound Emmenthal cheese, grated
1/2 pound Swiss Gruyère cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
Fresh thyme leaves
Day-old French bread, cut into 1-inch cubes
Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20
minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
Mix Emmenthal and Gruyère cheese and cornstarch in large bowl. Combine 1
cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or
heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so that
liquid barely simmers. Add cheese 1 handful at a time and stir until each
addition melts before adding next. After all cheese is added, mix until smooth.
Mix in mushrooms and 2 teaspoons minced fresh thyme. Season with generous
amount of pepper. (Can be prepared 1 day ahead. Cool. Press plastic onto
surface of fondue and refrigerate. Cover and refrigerate remaining mushroom
soaking liquid. Before continuing, rewarm fondue over low heat, stirring
frequently and adding reserved mushroom soaking liquid as necessary if fondue
is too thick.) If not using fondue pot, transfer mixture to flameproof 2-quart
casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas
table burner and serve, allowing diners to skewer bread with fork and dip into
cheese fondue. Serves 6.
Bon Appétit
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