Fondue
Cheese fondue, a Swiss classic.
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* 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 trace back to the Swiss Alps, where it was initially a peasant dish made to utilize hardened cheese and stale bread during winter months. Monasteries are also believed to have played a role in its development, with records suggesting variations of melted cheese dishes were enjoyed as early as the Middle Ages. The dish gained national prominence in the 1930s as part of a Swiss Cheese Union marketing campaign to increase cheese consumption.
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Cheese fondue is deeply embedded in Swiss culture as a symbol of togetherness, warmth, and conviviality.
Social Gathering
Fondue is typically enjoyed as a communal meal, bringing people together around a shared pot. It encourages conversation and interaction.
Tradition and Ritual
There are often traditions associated with fondue, such as a penalty for dropping bread into the pot (e.g., buying the next round of drinks or singing a song).
National Dish
While variations exist throughout the region, cheese fondue is widely recognized as a national dish of Switzerland and a culinary symbol of the country.
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The primary flavors are savory, cheesy, and slightly tangy, with a hint of garlic and wine.
The flavor profile is dominated by the nutty and earthy notes of the melted cheese, typically a blend of Gruyère and Emmental. White wine contributes acidity and subtle fruitiness, while garlic adds a pungent aroma and savory depth. Kirsch (cherry brandy) is often included for a more complex and aromatic flavor. The dipping items, usually bread, absorb these flavors, creating a satisfying and comforting experience.
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Cheese Selection
Use high-quality Gruyère and Emmental cheese for the best flavor and melting consistency. Avoid pre-shredded cheese, as it often contains cellulose that can prevent proper melting.
Wine Choice
Select a dry, acidic white wine, such as a Swiss Fendant or a French Sauvignon Blanc, to complement the cheese and prevent greasiness. Avoid sweet or heavily oaked wines.
Stirring Technique
Stir the fondue in a figure-eight motion to ensure even melting and prevent the cheese from sticking to the bottom of the pot. Maintain a low, gentle heat to avoid burning.
Bread Preparation
Use crusty, day-old bread cut into bite-sized cubes. The slightly stale texture helps the bread absorb the cheese without becoming soggy.
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