* A bit about Fondue
Fondue is one of those dishes that have no definitive recipe. How you make Fondue seems to be influenced by where you are from in Switzerland and therefore, what cheese is made and available in your area. It is bad news for all the ‘scientific cooks’ out there who like precise instructions.
The following is a good combination:
• 6 Parts Gruyère
• 2 Parts Vacherin Fribourgeois
• 2 Parts Bergkäse – like Stilsitzer Steinsalz, Nidelkäse or First König.
• With the addition of 1/2 the weight of cheese in white wine. (A dry wine with a good acidity).
• A little Kirsch (Whiskey works well also).
• And finally, if you think you need it, a little cornstarch mixed with the Kirsch. (about 3 tsp for 1kg of
cheese). If you have a good blend there should be no need to add cornstarch.
Begin by heating up some of the wine, then gradually add the cheese and the cornstarch/kirsch mixture. And stir while it melts. Add more wine as necessary, until it reaches the desired thickness. It is very important to stir continually without heating the mixture too aggressively, as there is a danger that it will burn and stick to the bottom of the fondue pot.
If you have a cheese that separates or becomes oily on the surface, usually you need only increase the heat a little and stir more vigorously - or add a little wine.
The fondue that is called "moitié-moitié" or "half and half," referring to the proportions of cheese, is made with Gruyère and Vacherin Fribourgeois.
Garlic? It’s up to you. Cut a clove in half and rub around the inside of the fondue pot before you start.
How much cheese to use? A guideline is 1.2 kgs of cheese to 6-8 people.
Black Pepper? A good addition in our opinion.
Location of cheese of the week: Gwitterkäse
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