Made this today and it was absolutely delicious. Will be making it for our ski vacation next week. My husband lived in Switzerland for five years, enjoying many, many cheese fondues. This recipe is exactly like those he remembered the Kirsch is a necessary component, I humbly add! We heat the wine, then add the other ingredients in handfuls, over low heat, until incorporated and silky smooth.
Food for the gods of any nationality!
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What a pleasant surprise to see an original Swiss recipe with the must have three cheeses in it! Way to go! If anyone is in doubt about this - try it, it is as we make it in Switzerland!
Very good! I've never made cheese fondue before Thanks Ricardo! Your comment must comply with our netiquette. My Ricardo space.
Cheese Fondue Day
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Which cheese, however, is contentious. The otherwise icky cheese helps all the cheeses melt together and stay together coherently. It is only when you skimp on the quality of the cheese that when cooking or melting you will not get the best results.
Testers are split: some feel it simply gives it a shot of savoury flavour, others that it takes over and changes the entire character of the dish. My problem is that for some reason it splits in the pot, too.
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The other vital ingredient in fondue is wine. Malate, tartrate, and especially citrate ions are very good at chelating or sequestering calcium ions. The acidic and fruity wines experts prefer help separate the casein micelles and release their constituent proteins, which stabilise the emulsion by coating the fatty droplets. The recipe Saveur magazine obtained from a Swiss cheesemaker eschews alcohol altogether in favour of double cream. Wine is definitely not an optional extra here: you need acid to balance the fat of the cheese.
Roast winter veg with fondue sauce
Some recipes call for a pinch of bicarbonate of soda, which is supposed to make the fondue lighter and thus easier to digest. I find it makes it fizz alarmingly — call me old fashioned, but fizzy cheese scares me. Traditionally, garlic is wiped around the base of the pan to give the entire dish a subtle hint of its flavour, although Prutsch adds it, finely chopped, to the mixture itself, and the recipe from the Valais cooks it with onion and tomato before adding the cheese. This, in combination with the oregano they also recommend, makes their fondue taste like low-carb pizza.
Michelson adds nutmeg to her mixture, which works wonderfully with cheese, especially if you also go for a slug of kirsch, or morello cherry brandy NB not the sticky pink cherry brandy; the clear kind you might have hanging around after making black forest gateau , for example.
I also like to use a silicone whisk, rather than a wooden spoon for stirring, as I find it covers more ground and leads to a more successful emulsification. Men who lose a piece are traditionally supposed to buy a round of drinks; women must kiss everyone at the table. Who said old-fashioned romance was dead? Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons or other pickles, alongside white wine, kirsch or hot tea to l essen its leaden effect on the stomach. Milk of magnesia is an optional extra.
Heat the wine and garlic in a deep heavy-based pan over a low heat until it begins to simmer.
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