Fun times with cheese fondue
A very convivial (and easy) dish to spend some fun time with your family and friends. It’s both a recipe and a social ritual,
Serves 6
| Alpine beginnings: In the Swiss Alps, winter scarcity pushed villagers to use aged cheese and stale bread. Melting cheese with wine made these staples nourishing and easier to eat. The earliest modern recipe appears in a 1699 Zürich cookbook, describing cheese melted with wine and eaten with bread. In the 1930s, the Swiss Cheese Union promoted fondue as a national dish, cementing its association with Swiss culture and hospitality. National Cheese Fondue Day is on April 11th. |
INGREDIENTS
– 14 oz. (400 gr.) Beaufort
– 7 oz. (200 gr.) Emmental or Jarlsberg
– 14 oz. (400 gr.) Comté
– 1 big garlic clove
– 1 glass of dry white wine (dry, acidic white wine keeps proteins stable and prevents clumping)
– 2 tablespoons of kirsch (optional)
– 2 baguettes
METHOD
• Cut the cheeses in pieces.
• Cut the baguettes in pieces.
• Peel the garlic. Cut it into two pieces.
• Rub the garlic inside the fondue dish.
• Put the cheese in the fondue dish.
• Add the wine.
• Add the kirsch.
• Cut the garlic in small pieces.
• Add the garlic.
• Melt the cheese until you can wrap the bread with the cheese.
• Stir while melting.
> Sophie‘s Tip: Don’t cut the baguettes all at once. (Otherwise, the bread will be wasted if you don’t end up using all of the pieces.)
