How To make Basic Fondue (Fondue Neuchateloise)
2 1/2 fl Dry white wine
Clove garlic 5 1/2 oz Emmental and Gruyere cheese*
1 ts Cornstarch
1/2 fl Kirsch**
Shake pepper Grind fresh nutmeg 6 oz White bread, cubed
(Note: the above measurements are for *each* person. Multiply by your number of guests.) * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting
*not* "cherry brandy", which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. :
In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) . Other fondue info: Do not drink water with fondue :
it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.
How To make Basic Fondue (Fondue Neuchateloise)'s Videos
La recette de la fondue au fromage
Indissociable des sports d’hiver, la fondue au fromage est un plat montagnard par excellence. Son origine exacte se perd dans la nuit de temps et doit être aussi ancienne que le fromage !
On trouve, dans la Grèce antique, des recettes de fromage de chèvre fondu, avec du vin et de la farine, mais la première mention écrite apparaît en 1699, dans un petit manuscrit édité à Zurich et intitulé Pour cuire du fromage avec du vin. La recette est proche de celle d’aujourd’hui et présentée comme étant d’origine suisse. Les paysans des Alpes fribourgeoise font alors fondre les restes de fromage et les croûtes avant d'y tremper des morceaux de pain.
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Fondue at Chalet du Sac
Hike in Jura in June 2011
SWITZERLAND WINES
This is a detailed description of the 6 wine regions and 26 wine growing Cantons of Switzerland. This presentation is based on the Powerpoint Template from the Swiss Wine marketing Board.
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How to make a Gruyere Cheese at home!
G'day Cheeso's
One of the most famous Cheese in the world, Gruyere, is a beautiful nutty-flavoured cheese that melts perfectly. The cheese originates from the Cantons of Vaud, Fribourg, Neuchatel, Bern and Jura in Switzerland. It has been around since 1115 and is named after a town found in the district of Gruyere, canton of Fribourg.
It is a type of hard Swiss yellow cheese that has small holes throughout. It that can be described as being slightly salty and sweet with a flavour that greatly varies with its age.
The taste of a young Gruyere cheese is creamy and nutty, which becomes increasingly assertive, complex, and earthy as it ages.
A fully aged Gruyere cheese should be about 6 to 12 months. It has small cracks when fully matured which gives a characteristic grainy textured cheese.
The cheese has a hard and grainy rind that ranges in colour from brown to dark golden. The Gruyere rind is edible and can best be enjoyed when melted down in a French soup, fondue or when grated on pasta.
this video tutorial will guide you, step by step, how to make a Gruyere cheese in your own kitchen that is yummy and has great flavours and texture.
As usual, have fun and happy cheesemaking!
Regards
Cheezy
RECETTE. Tous les secrets de la fondue savoyarde avec le chef Laurent Métral
Après une journée sur les pistes, rien de plus réconfortant qu'une bonne fondue savoyarde. Laurent Métral, le chef du restaurant les Arcades aux Saisies en Savoie nous livre sa recette et ses secrets. A déguster de toute urgence.
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