![]() ![]() Sometimes chopped sautéed morels are added. Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese.Innerschweiz: Gruyère, Emmental, and Sbrinz.Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Fribourg vacherin.The cheese is melted in a few tablespoons of water over low heat. This is the only cheese fondue that does not use wine. Fribourgeoise, from Fribourg: Vacherin fribourgeois à fondue, wherein potatoes are often dipped instead of bread.The regional names used for some of these variants are factitious, and do not reflect genuine regional traditions. It has the texture of a cracker and is almost always lifted out and eaten. This is called la religieuse (French for the nun). If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. Temperature and la religieuse Ī cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. A fondue can curdle if the protein separates from the fat, which is usually the result of not enough liquid in the mixture and an insufficiently acid mixture, so lemon juice is sometimes added. Additional wine may be added if the fondue is too thick its acid and ethanol decrease the fondue's viscosity. ![]() The cornstarch or other starch stabilizes and thickens the mixture. Fondue is very easy to prepare, even in large quantities. Traditionally, the caquelon is rubbed with a cut garlic clove, white wine is added and heated with cornstarch, and then grated cheese is added and gently stirred until melted, although in practice all the ingredients can be combined and heated together at once. Apart from pieces of bread to dip into the melted cheese, there are side servings of kirsch, raw garlic, pickled gherkins, onions, and olives.Ĭheese fondue consists of a blend of cheeses, wine, and seasoning, although there are many variations, such as using beer rather than wine. įondue was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. In the meantime, fondue continued to be promoted aggressively in Switzerland, with slogans like "La fondue crée la bonne humeur" 'fondue creates a good mood' and (1981, in Swiss German) "Fondue isch guet und git e gueti Luune" 'fondue is good and creates a good mood' – abbreviated as "figugegl". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". įondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. With the introduction of corn starch to Switzerland in 1905, it became easier to make a smooth and stable emulsion of the wine and cheese, and this probably contributed to the success of fondue. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. Variations included cream ("à la genevoise") and truffles ("à la piémontaise") in addition to eggs, as well as what is now called " raclette" ("fondue valaisanne"). Brillat-Savarin wrote in 1834 that it is "nothing other than scrambled eggs with cheese". However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese, as in la Chapelle's 1735 Fonduë de Fromage, aux Truffes Fraiches it was something between scrambled eggs with cheese and a cheese soufflé. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine'. It is first attested in French in 1735, in Vincent La Chapelle's Cuisinier moderne, and in English in 1878. The word fondue is the feminine passive past participle of the French verb fondre 'to melt' used as a noun.
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