Fondue de Queijo
Traditional cheese fondue, perfect for sharing in a cozy atmosphere.
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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Cheese fondue's origins can be traced back to medieval times in the Swiss Alps. It was initially a way for peasant families to use stale bread and aged cheese during the winter months, when fresh food was scarce. Different regions developed their own variations using local cheeses and wines.
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Cheese fondue is deeply ingrained in Swiss culture, representing warmth, communal dining, and national identity. It's often enjoyed during the colder months and is seen as a social activity.
Communal Eating
Fondue is traditionally eaten from a communal pot, fostering a sense of sharing and togetherness. It is considered impolite to eat directly from the pot without using a piece of bread.
Bread Cubes
Small cubes of bread, often crusty, are the primary vehicle for dipping into the cheese. The type of bread can vary by region.
Punishments
There are playful traditions associated with fondue, such as assigning a small 'punishment' to anyone who drops their bread into the pot. These 'punishments' can range from buying the next round of drinks to singing a song.
National Dish
Fondue is widely considered one of Switzerland's national dishes, representing the country's culinary heritage and traditions.
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Rich, savory, and nutty flavors dominate cheese fondue, balanced by the acidity of wine and a hint of garlic.
The primary flavor comes from the blend of cheeses, typically Gruyère and Emmental, which provide a nutty, slightly sweet, and savory base. White wine, often a dry Swiss variety like Fendant, adds acidity and complexity, cutting through the richness of the cheese. Garlic provides a subtle aromatic background. Kirsch, a cherry brandy, is sometimes added for a more pronounced fruity and alcoholic note.
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Cheese Selection
Use high-quality Gruyère and Emmental cheese for the best flavor and texture. Other cheeses, such as Appenzeller or Vacherin Fribourgeois, can be added for unique regional variations.
Wine Choice
Select a dry, acidic white wine that complements the cheese. Fendant, a Swiss wine, is a traditional choice, but other dry white wines like Sauvignon Blanc or Pinot Grigio can also work well.
Garlic Infusion
Rub the inside of the caquelon (fondue pot) with a cut garlic clove before adding the cheese and wine for a subtle garlic flavor.
Even Melting
Heat the cheese and wine mixture slowly over medium-low heat, stirring constantly with a wooden spoon in a figure-eight motion to prevent the cheese from clumping or burning. Adding a small amount of cornstarch or flour to the cheese can also help stabilize the mixture.
Kirsch Addition
If adding kirsch, do so towards the end of the cooking process. Be careful not to add too much, as it can overpower the other flavors.
Maintaining Temperature
Keep the fondue warm using a heat source under the caquelon, such as a spirit burner or electric hot plate. Adjust the heat as needed to maintain a smooth, flowing consistency.
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