Fondue
Swiss 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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Cheese fondue's origins can be traced back to the Swiss Alps, where peasants needed a way to make bread and cheese last through the winter. The dish evolved as a way to use hardened cheese and stale bread, melting them together with wine and garlic to create a warm, communal meal. The exact origins are debated, with references appearing in texts as early as the 17th century, however, its popularity rose significantly in the 20th century due to marketing efforts.
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Fondue is more than just a meal in Switzerland; it's a social experience that emphasizes sharing, conviviality, and tradition. It is often enjoyed during colder months and is seen as a symbol of Swiss hospitality and warmth.
Communal Dining
Fondue is typically eaten from a communal pot, encouraging interaction and conversation among diners. It promotes a sense of togetherness and shared experience.
Swiss Identity
Fondue is considered a national dish of Switzerland and is often associated with Swiss traditions and culture. It is a popular choice for gatherings, celebrations, and family meals.
Rules and Superstitions
Traditionally, certain 'rules' are associated with fondue dining. For example, if someone drops their bread into the pot, they may have to buy a round of drinks or perform a small task. These customs add to the playful and social atmosphere of the meal.
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Swiss fondue is characterized by its rich, savory, and slightly tangy flavor profile, stemming from the blend of cheeses, white wine, and garlic.
The dominant flavor is the creamy, nutty, and sometimes slightly pungent taste of the cheeses, typically Gruyère and Emmental. The dry white wine adds acidity and a subtle fruity note, balancing the richness of the cheese. Garlic provides a pungent aromatic base, while a splash of Kirsch (cherry brandy) can add a unique depth and warmth. The bread absorbs the flavors, creating a comforting and satisfying experience. Some variations include nutmeg, pepper, or other spices to enhance the overall flavor profile.
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Cheese Selection
Use high-quality Gruyère and Emmental cheeses for the best flavor and melting properties. A mix of these cheeses provides a balanced taste.
Wine Choice
Select a dry white wine with high acidity, such as Sauvignon Blanc or a Swiss Fendant. Avoid sweet or overly oaky wines, as they can clash with the cheese.
Preventing Separation
To prevent the cheese from separating and becoming oily, add a small amount of cornstarch (or flour) to the grated cheese before melting it. Stir constantly in a figure-eight motion while heating.
Bread Preparation
Use crusty, day-old bread cut into bite-sized cubes. The slightly stale bread will hold its shape better when dipped into the fondue. Avoid using fresh, soft bread.
Temperature Control
Maintain a low, steady heat to prevent the fondue from burning or becoming stringy. Adjust the heat as needed to keep the cheese melted and smooth.
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