Cheese fondue
Complexity: easily
Servings: 8
Classic cheese fondue dates back several centuries. According to popular belief, it was invented by shepherds living in the Swiss Alps. Their work was quite challenging, and the produce they brought from home would spoil when left in the open air: bread would go stale and cheese would harden. So, shepherds began using small pots in which to melt hard cheese. Stale bread was a wonderful accompaniment to this meal. Fruits and vegetables were no exception.
Over time, fondue found its way onto the tables of the nobility and wealthy, who, appreciating the dish, encouraged the development of alternative preparations: fish, meat, and even chocolate fondues emerged. Today, anyone can make cheese fondue at home. It's easy to prepare, and the results are sure to be very satisfying.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g grated Gruyere cheese
- 250 g grated Emmental cheese, or any other Swiss cheese
- 3 tbsp. flour
- 1 and 1/4 cups dry white wine
- 1 clove garlic, grated or finely chopped
- 1/2 tsp mustard powder
- 1/4 tsp. grated nutmeg
- 1 tbsp cherry brandy, you can use kirsch
- For serving: cubed baguette, assorted chopped fresh vegetables such as celery and bell peppers, and sliced fruit (apples, figs, pears)
- Special equipment: fondue pot or multicooker
We recommend
Cooking the dish according to the recipe:
- In a medium bowl, combine the Gruyere and Emmental cheeses with the flour.
- In a fondue pot or medium saucepan, combine the wine and garlic and simmer over low heat. Carefully add the cheese mixture, stirring constantly. Continue heating until the cheese is completely melted. Add mustard, nutmeg, and cherry brandy (optional).
- If using a fondue pot, simply turn off the heat. Alternatively, pour the mixture into a slow cooker and keep it on the warming setting. Serve the cheese fondue with baguette cubes, sliced vegetables, and fruit.
Author of the recipe - Patricia Heaton is an American actress, comedian, and producer.
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