Swiss cheese fondue Fondue in the first place from French means "melted". Initially, this food was prepared only from a mixture of cheeses in the eastern Alps of the French-speaking part of Switzerland in Savoyene and Piemonte. Over time, the concept of fondue spread to all the food, which we immerse into pieces in boiling liquid and served with long forks. With these forks, slices of food are first immersed in the cabelon, then with the rotating movements of the fork, the liquid (cheese) is wound up, and immediately, bypassing the plates, are sent to the mouth. In this case, no one licks his forks, but gently removes the food with his lips. There is a Fondue made of cheese, chocolate, broth or fat. Cheese fondue is the oldest version of this dish. It is prepared from a mixture of Cheese Emmentaler, Grazer, Freiburger Voscheri, Comte, Beaufort, Savoy, white wine and thickener of sauces or cornstarch, a clove of garlic, peppers and Kirsch glasses. Depending on the type of Fondue, you can find out from which region it is. On the table, Fondue is put in a special ceramic pan - Cacuelon, which is heated on Rehaud (plate) with fire. Traditionally, the cheese is served with white bread, cut into small squares with a lot of crust. Just fondue is now used with boiled potatoes, apple, pineapple, etc. In each family there must be a cauchelon and rehaud. Once arose a dish of Alpine shepherds, has acquired the status of a traditional specialty of Switzerland. Here I briefly described Fonda, and now consider together one of the recipes. As always, I wait for comments, and all pleasant pastime!
Ingredients:- Bread white 600 g
- Cheese Greyzer 300 g
- Cheese Freiburger Voscheri 300 g
- White dry wine 300 ml
- Corn starch 1.5 tbsp. l.
- Kirsch 100 ml
- Pepper black ground 3 pinch
- Pepper red ground 1 pinch
- Nutmeg powdered with 0.25 tsp.
- Garlic 1 clove
- Step 1 We need to have Cacuelon and Rehaud. Prepare: Vosheri cheese and Greirzer, kirsch, white dry wine, pepper, paprika, starch, chive clove, nutmeg and long forks.
- Step 2 Cut the garlic into several pieces and rub the bottom and sides of the carcase with it. We will heat the plate on fire above average.
- Step 3 Cheese and we will send it to the cabelon.
- Step 4 Cheeses will gradually melt. We pour all 300 ml of wine, we interfere.
- Step 5 Cut the bread into small squares.
- Step 6 In the melted cheese pour starch, I have a thickener for sauces, cook, stirring all the time.
- Step 7 At the end, when the cheese melts to a homogeneous mass, pour in a glass of kirsch. It is possible and more.
- Step 8 Stir. When the cheese looks like this, it's time to transfer the kakuelon to the rehaud fire. At the bottom should be formed a crust of cheese - it is considered among connoisseurs of cheese as a delicacy. "Enguotta" - in Swiss - Bon appetit!