The
origins of fondue date back to Switzerland in the 18th century where
aged cheeses and breads were used to feed families who had limited
access to fresh food during colder months. And legend says that fondue
was created by a herdsman in the alpine who heated wine and cheese
together and scooped out the mixture with bread. However it came to be,
cheese fondue is a popular meal and can be good fun at parties and family gatherings.
Ingredients :
A)
1 garlic clove crushed
B)
200-250g Swiss Gruyere shredded
200-250g Swiss Emmenthal shredded*
100g Swiss Appenzeller shredded*
500ml Light Dry White Wine **
Nutmeg freshly grated
Black Pepper freshly ground
Pinch Salt
C)
20 ml Cornstarch
30 ml Kirch ***
D)
1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf cubed
Method :
Rub enameled or heavy stainless steel 2L pot with A), then leave in pot.
Add B), place pot on medium heat.
Stir continuously 8-10 minutes until cheese has melted and wine has mellowed.
Increase heat, to med-high, continue stirring.
Combine C) well and add to pot and stir. Continue stirring until mixture has thickened, do not boil.
Taste for seasoning, keep warm, and serve.
Ingredients :
A)
1 garlic clove crushed
B)
200-250g Swiss Gruyere shredded
200-250g Swiss Emmenthal shredded*
100g Swiss Appenzeller shredded*
500ml Light Dry White Wine **
Nutmeg freshly grated
Black Pepper freshly ground
Pinch Salt
C)
20 ml Cornstarch
30 ml Kirch ***
D)
1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf cubed
Method :
Rub enameled or heavy stainless steel 2L pot with A), then leave in pot.
Add B), place pot on medium heat.
Stir continuously 8-10 minutes until cheese has melted and wine has mellowed.
Increase heat, to med-high, continue stirring.
Combine C) well and add to pot and stir. Continue stirring until mixture has thickened, do not boil.
Taste for seasoning, keep warm, and serve.
No comments