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 fondue crée la bonne humeur.MP4
Une petite fondue sur le lac gelé de Neuchâtel, par -6°C.
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.
Pour en savoir + :
Retrouvez-nous sur :
Notre site web
Nos pages Facebook
Nos comptes Twitter
Sur Instagram
CHEESE FONDUE - Ultimate Champagne 3 Cheese Fondue Recipe
Could this be the ultimate comfort food? A luxurious champagne cheese fondue is made with Emmentaler cheese, Gruyere cheese and Brie de Meaux cheese, with a little garlic and Kirsch.
This incredible food dates back to 1699 when a recipe was published in Zurich to cook cheese with wine. The rest is history!
The cheese fondue I'm making today is my personal favourite though I urge you to try as many variations as you can to find YOUR favourite. This recipe is close to the Neuchâteloise classic with Gruyère and Emmental but with the addition of a yeast cheese, usually Vacherin, similar to the Moitié-moitié or Fondue Suisse.
Try it for yourself and let me know what you think in the comments below.
Index:
0:00 Intro
0:49 Ingredients
3:42 Preparation
5:04 Seasoning the caquelon
6:21 Heating the champagne
8:05 Adding cheese
10:25 Ready to taste
13:41 Sharing
14:48 Recipe
Please LIKE, SHARE, COMMENT and SUBSCRIBE, and hit the BELL ????
#Cheese #CheeseFondue #GruyèyeCheese
Cuisine Suisse par Denis Martin
Cuisine Suisse par Denis Martin
Cheese fondue | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cheese fondue
00:00:47 1 Etymology
00:01:12 2 History
00:04:17 3 Preparation
00:04:57 3.1 Temperature and ila religieuse/i
00:05:29 4 Cheese fondues
00:05:39 4.1 Swiss
00:06:48 4.2 French
00:07:12 4.3 Italian alpine
00:07:35 4.4 Ready to eat
00:07:56 5 Other fondues
00:08:05 5.1 Broth
00:08:40 5.2 Chocolate
00:09:01 5.3 Oil
00:09:20 5.4 Wine
00:09:57 5.5 Slab
00:10:19 6 Traditions and etiquette
00:11:07 7 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
Fondue (; French: [fɔ̃dy]) is a Swiss and French Savoyard dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Since the 1950s, the term fondue has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.
10 Foods You Must Try in the Swiss Mountains
Between Cheeses, Dried Meats, Fresh Fishes or Wild Plants, without forgetting lots of different drinks, the beautiful landscapes of Switzerland offer a lot of palatable experiences.
We have been invited by the Region Jura & Three Lakes to discover some of its best products and we totally fell for them! And not only because we had Absinthe just before :) Here are our top 10 :
1. Lake Fishes, among which trouts, pikes or perchs
2. Absinthe, because in case you didn't know the Green Fairy was born in the core of Jura, between Switzerland and France.
3. Tête de Moine, the famous Rose Cheese is made in a few farms in this part of West Switzerland
4. Damassine, a really flavorful (and strong) Prune Alcohol whose fruit is said to have been originally imported from Damas, Syria. In this video, we were randomly invited by really nice Swiss friends whose homemade Damassine was a hit for us!
5. Wild plants are everywhere, and especially where we don't look. I can now definitely say the best oregano ever was not grown!
6. Cheese fondue, but also raclette, mountain cheeses, croûte and a lot of other cheese speciality. Shall we remind you what Swiss is known for?
7. Rösti! Not especially a regional specialty, but this potato dish is definitely to try in the country and a must-have during the Swiss national day.
8. Toétché, a traditional cottage cheese savoury cake whose flavour and texture are really unique
9. Chasselas, a wine grape typical from the region that produces a crisp and fresh white wine, that surprisingly goes really well with cheese :)
10. Saucisson de Neuchatel is a smoked and hearty sausage from the city of Neuchatel, here cooked in red wine. From the region of course.
Let's add chocolate, dried meats, horse meat and a lot more cheeses, and you'll never come back from the area :)
Wanna visit our places?
Go to La Maison de la Tête de Moine, to savor the cheese and know more about it
For Absinthe visit La Maison de l'Absinthe
and the passionate producer Philippe Martin
To know more about Wild Plants, meet with Maria Luisa Wenger
To taste some Chasselas with a view on the Lake, go to Christian
DISCLAIMER : the region Jura & Three Lakes helped us finance a part of our journey but didn't influence our content whatsoever.
Thanks a lot to Carole, Silke and all the other for their wonderful organisational assistance!