Cheese Fondue
A classic Swiss cheese fondue, likely served with bread and other accompaniments for dipping.
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 has roots stretching back to ancient times, with similar dishes mentioned in Homer's Iliad. However, the modern Swiss cheese fondue, as we know it, emerged in Switzerland as a way to use up hardened cheese during the winter months, primarily in rural, mountainous regions. The dish gained popularity and was heavily promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.
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Cheese fondue is deeply ingrained in Swiss culture, representing warmth, sharing, and conviviality. It's a popular dish for gatherings, especially during the colder months, fostering a sense of community as people gather around the pot.
Communal Sharing
Fondue is typically eaten communally from a single pot, emphasizing the importance of sharing and social interaction. This shared experience strengthens bonds and creates a festive atmosphere.
Winter Tradition
Fondue is particularly popular during the winter months, providing a warm and comforting meal when the weather is cold outside. It's often associated with holidays and festive celebrations.
Lost Bread Penalty
Traditionally, dropping a piece of bread into the fondue pot results in a lighthearted penalty. The penalty varies depending on the region and group, but it often involves singing a song, telling a joke, or buying the next round of drinks. It adds a playful element to the dining experience.
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Cheese fondue offers a rich, savory, and often subtly alcoholic flavor profile, dominated by the distinct characteristics of the cheeses used. The dish is warm, comforting, and communal, designed for dipping and sharing.
The primary flavor components come from the blend of cheeses, typically Gruyère and Emmental, which provide nutty, earthy, and slightly tangy notes. The addition of white wine, often dry and acidic, contributes brightness and acidity, cutting through the richness of the cheese. Kirsch (cherry brandy) adds a subtle fruity and alcoholic depth. Garlic is often rubbed on the pot to impart a savory aroma and mild garlic flavor. A sprinkle of nutmeg adds a touch of warmth and spice.
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Cheese Selection
Use high-quality cheeses, typically a blend of Gruyère and Emmental. Other cheeses like Appenzeller or Vacherin Fribourgeois can also be used to create different flavor profiles. Ensure the cheeses are properly aged for optimal flavor and melting.
Wine Choice
Opt for a dry, acidic white wine, such as a Sauvignon Blanc or a Fendant (Swiss Chasselas). The acidity helps to balance the richness of the cheese and prevent it from becoming too heavy.
Temperature Control
Maintain a low, steady heat to prevent the cheese from burning or separating. Use a fondue pot with a heat source that allows for precise temperature control. Stir the fondue gently and consistently to ensure even melting and prevent sticking.
Starch Slurry
To prevent the fondue from separating, mix a small amount of cornstarch or potato starch with the white wine before adding it to the pot. This helps to stabilize the emulsion and ensure a smooth, creamy texture.
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