Fondue

Introduction

A cheese fondue

Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud).
The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).

Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.

While cheese fondue is the most widely known, there are other pot and dipping ingredients.



History of Fondue

A recipe for a sauce made from Pramnos wine, grated goat's cheese and white flour appears in Scroll 11 (lines 629-645) of Homer's Iliad and has been cited as the earliest record of a fondue.

Swiss communal fondue arose many centuries ago[citation needed] as a result of food preservation methods.

The Swiss food staples bread and raclette-like cheese made in summer and fall were meant to last throughout the winter months. The bread aged, dried out and became so tough it was sometimes chopped with an axe. The stored cheese also became very hard, but when mixed with wine and heated it softened into a thick sauce. During Switzerland's long, cold winters some families and extended groups would gather about a large pot of cheese set over the fire and dip wood-hard bits of bread which quickly became edible.

Modern fondue originated during the 18th century in the canton of Neuchâtel.
As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients. During the 1950s a slowing cheese industry in Switzerland widely promoted fondue since one person could easily eat half a pound of melted cheese in one sitting.In 1955, the first pre-mixed "instant" fondue was brought to market. became popular in the United States during the mid-1960s after American tourists discovered it in Switzerland.


Preparation

A full cheese fondue set in Switzerland. Apart from pieces of bread to dip into the melted cheese, there are side servings of kirsch, raw garlic, pickled gherkins and onions, and olives.
There are many kinds of fondue, each made with a different blend of cheeses, wine and seasoning, mostly depending on where it is made. The caquelon is first rubbed with a cut garlic clove, then wine and cheese slowly added until melted. A small amount of potato starch (or corn starch, cornflour or flour) is added to prevent separation and the fondue is almost always further diluted with either kirsch, beer, black tea, and/or white wine. The most common recipe calls for 1 dl (100 ml) of dry white wine per person and a 200 g mix of hard (such as Gruyère) and semi-hard (such as Emmental, Vacherin or raclette) cheeses: The mixture must be stirred continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then speared on a fondue fork and dipped into the melted cheese.
[edit] Temperature and la religieuse
A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun, more or less). It has the texture of a thin cracker and is almost always lifted out and eaten.


Recipe

Cheese Fondue recipe


Cheese Fondue ingredients list:
8 oz of shredded chedder cheese.
8 oz shredded emmental chesse.
1 garlic clove.
1 can of beer.
2 tablespoons of flour.
1 teaspoon of Salt.
Pinch of pepper.
French bread, diced into cubes.
Instructions for Cheese Fondue:
Mix together all of the ingredients (except bread).

Melt the mixture and place into a fondue pot.

Dip the cubes of bread into the melted mixture and eat.