Fondue - traditional Swiss dish, which is also common in countries bordering Switzerland - France and Italy. The word "fondue" French (fondue) and means "molten", which is defines the essence of food. The dish is prepared in a special bakeware kakelon (fr. Caquelon). Fondue - matey dish - it is meant to bring people together for a cozy table at a nice leisurely conversation because prepared right at the table by all parties. This is not only a Swiss tradition, this method of cooking is practiced for thousands of years, especially in China, where it is still preserved. But the combination of cheese fondue and wine is exceptionally shvetsarskim.

And there was a dish due to the fact that in the winter time people in remote villages in the Alps have not been able to eat varied, all they have - it's a dried cheese, wine, crackers and spices. Finding that melted cheese tastes great, and the Swiss took advantage of this and began to prepare the dish.

Traditional fondue recipe

Bakeware strengthened on the "legs" of the spirit-lamp. At the bottom of the dish is filled with 1, 5 cups of dry white wine, after heating the mixture is poured twice as much grated Emmental cheese and gryuer. The mixture is stirred to dissolve the cheese in wine. Then, in the bowl are stirred and 3-4 tablespoons of potato flour that thickens fondue. After that come from special forks with handles (the metal plugs are not heated), they must be mounted pieces of bread, and dip into the fondue. The dish can sprinkle with spices, often used nutmeg, savory, thyme and pepper. To wash down the best fondue in the same wine that has been used in a dish or red wine at room temperature.

All you need for fondue

To enjoy the magnificent fondue in good company, not necessarily to buy a special fondyushnitsu. You can assemble a set of dishes for ordinary cutlery and appliances.

So, first of all take care of the heating. The easiest way is to heat the candle. However, it often provides enough heat for the heating of various types of funds, so it is best to use a special burner (alcohol lamp). It usually has a top cover for adjusting the fire.

Instead, a special kakelona enough to take a thick pan or pot - this is ideal for cheese fondue and sauces. Simple stainless steel pots will fit for the oil fondue. To set the pan over the alcohol lamp, use the grid laid on the stand on legs.

To dip pieces of bread or other products to the fund needed plug. Simple metal can become very hot if left in a hot dish. So please handle with special forks.

Types of funds

In addition to cheese, there are also oil, broth and sweet fondues.

Bouillon fondue prepared as a soup, for this is taken a strong broth and noodles are added to it. In the oil fondue toasted bread and sweet fondue is usually made from chocolate, cream and brandy.

In addition, there are variations depending on fondue origin. For example, in France, used for cheese fondue Savoyard Comté, Beaufort and Emmental. And in Italy used Fontina (soft cheese), milk, eggs and truffles, and the dish sounds a little different - fondyuta. As for the dishes homeland, Switzerland, there is also a huge number of variations of cheese: Gruyere and vasheran, Gruyere, Emmentaler and sbrinz. Instead of wine occasionally occasionally use crushed tomatoes, and for the mushroom fondue - Gruyere, mushrooms vasheran themselves.

Neuchatel (Swiss dish)

Ingredients :
  1 clove garlic,
  450 g Gruyere cheese,
  250 g Emmental cheese,
  1, 5 cups of dry white wine,
  1 teaspoon lemon juice,
  4 tablespoons of potato starch,
  Freshly ground black pepper
  Nutmeg.

Rub garlic dishes, which will prepare the fondue. Cheese grate. Wine and cheese mix, place in a bowl. Then add the lemon juice and potato starch. Gently stir the dish until until the cheese melts. Add one pinch of spices, soak the dish a little more and start eating together, dipping pieces of bread into the fondue. Anyone who eats a meal, should prevent the melted cheese itself.

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