Fondue

CHEESE FONDUE

Contrary to what some may think, cheese fondue was not invented in the 1970’s in an avocado green pot! Combining wine, melted cheese and flour, and dunking hunks of bread into it, was first described by the Greek poet Homer in the Iliad. However, cheese fondue, as we know it today, originated in the Alps. Cheese and bread were made in the summer and fall to last through the frigid and snowy mountainous winters. As the cheese and bread aged, they naturally became dry and very hard. Melting the cheese with wine and flour in a pot (perhaps with some dried herbs), and swirling stale bread in it, made a delicious and nutritious meal throughout the long winter. So dig out your old ‘70’s fondue pot, or buy a classic one from The Wine & Cheese Place (along with the cheeses, wine and Kirsch), for a tasty and fun communal light supper using this classic recipe for four."

-- Bonnie Canning, cheesemonger

8 oz. (1/2 lb) Gruyere cheese
8 oz. (1/2 lb) Emmenthal (Swiss) cheese

2 Tbls. flour or cornstarch

1 clove garlic, halved

1 ½ cups dry white wine such as Picpoul de Pinet

2 Tbls. Kirsch (cherry liqueur-available at TWCP)

1 tsp. pepper

1 tsp. nutmeg
Cubed crusty breads (French, Italian, rye, sourdough)

Dice or shred the cheeses. Rub the two cut halves of garlic around the sides and bottom of the fondue pot; discard the clove. In a bowl, add the flour or cornstarch to the cheeses and mix to coat. Place pot on a stove burner set on medium-low, and heat the wine. Add the cheeses a little at a time, constantly stirring in a figure-eight pattern (so the cheese doesn’t form a ball) until the cheeses are melted and hot. Do not simmer or boil the mixture! Stir in the Kirsch, pepper and nutmeg, and place pot in a stand over a flame to serve.

Some tips on cooking and serving fondue:

** The crust of cheese left at the bottom of the pot is considered a delicacy ~ enjoy!

** Do not put water into fondue. If it is too thick, add more wine.

** Don’t use a non-alcoholic substitute for the wine; alcohol inhibits the cheese from curdling.

** If you don’t have a fondue pot, a crockpot can be used for serving. However, use a pot on the stove to make the fondue.

**Besides bread cubes, the following bite-sized pieces are delicious dipped in fondue: cooked chicken, ham or sausage; cooked broccoli, cauliflower, potatoes and/or asparagus; and tart apples such as Granny Smith.

What to drink with fondue?

2009 Pierre Boniface Vin Savoie Apremont...$15.99

This wine is produced on the French side of the Alps right across from Switzerland and is very similar to Swiss white wines but we think it is even better and much better priced (Swiss wines tend to be expensive). This has been our go to Fondue wine for the past few years!!

"This light, crisp, dry white from the French Alps is pure and vibrant. It brings to mind a Granny Smith apple with a touch of honeysuckle. Serve as an aperitif or an accompaniment to lighter fish and poultry dishes." -- Robert Parker, The Wine Advocate