Classic Cheese Fondue
Fondue is a fun meal whether for an intimate romantic meal for two or for a party. Classic Cheese Fondue is wonderful. It is important to use a good crusty bread that will hold up on the ork and swirling in the cheese.
Please use good cheese like imported from Switzerland real Gruyeye and Emnenthaler . Serve with the same dry white wine.
||1⁄2 Pound, shredded
||1 Clove (5 gm)
||Dry white wine
||2 Cup (32 tbs)
||1 Pinch, freshly grated
Rub the inside of the fondue pot with the garlic clove
Heat up the White Wine - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine
Italian Bread (or any crusty bread) cut into bite-sized cubes
Optional - Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
This warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.
Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple to prepare meal utilized ingredients that were found in most average homes.
Classic Cheese Fondue Recipe