Fondue
Fondue
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Fondue's roots lie in the peasant communities of the Swiss Alps who needed a way to make cheese and bread last through the winter months. Resources were scarce, so families would melt leftover cheese with wine and flavorings, using stale bread to dip into the mixture, creating a hearty and communal meal.
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Fondue is more than just a dish; it's a social experience. It represents togetherness, sharing, and conversation around a communal pot. The act of dipping and sharing reinforces bonds and creates a relaxed and convivial atmosphere.
Communal Sharing
Fondue is traditionally eaten from a communal pot, with each person dipping their bread or other items using long-stemmed forks. This sharing aspect fosters a sense of community and togetherness.
Social Gathering
Fondue is often served at parties or gatherings, where friends and family can sit around the pot, chat, and enjoy a leisurely meal together.
Traditions and Superstitions
Some fondue traditions involve penalties for dropping bread into the pot, such as having to buy the next bottle of wine or kiss the person to your left.
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Fondue offers a rich and savory flavor profile, dominated by the nutty and tangy notes of melted cheese, enhanced by the subtle acidity of white wine and the pungent aroma of garlic.
The main flavor component is the cheese, typically a blend of Gruyère and Emmental, known for their melting properties and distinct flavors. White wine, usually a dry Swiss variety, adds acidity to prevent the cheese from becoming stringy and also contributes its own subtle fruity notes. Garlic is commonly rubbed around the caquelon (the fondue pot) to impart a savory aroma and flavor. Kirsch, a cherry brandy, is sometimes added for a hint of sweetness and warmth. Black pepper and nutmeg are common spices used to season the fondue.
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Cheese Selection
Use a good quality blend of cheeses that melt well, such as Gruyère and Emmental. Avoid using cheeses that are too young or too old, as they may not melt properly.
Wine Choice
Use a dry white wine, such as a Swiss Fendant or a Sauvignon Blanc. The acidity of the wine helps to prevent the cheese from becoming stringy.
Temperature Control
Maintain a gentle simmer to prevent the cheese from burning or becoming too thick. Stir frequently to ensure even melting and prevent sticking.
Bread Preparation
Use stale bread, cut into bite-sized cubes. The stale bread will absorb the cheese better and won't fall apart in the pot.
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