Here's my feedback as a Swiss (born and raised in Valais): - If you have an induction stove, just put a big frying pan under the fondue pot, or get a cast iron fondue pot (great for even heat distribution). - Lemon juice is for schnitzel and fish, it doesn't go in fondue. - Everyone I know puts all the cheese, starch and wine together at the same time, doing it in batches is a waste of time. Also, just use a wooden spoon or spatula instead if a whisk, no need to overthink it. - Good choice of cheeses and spirits! There are certain classic mixes, but as long as it's good quality alpine style cheese (preferably made with raw milk), and a fruit spirit it'll be fine. You can also use flour instead of starch, both work. - I wouldn't add salt. As for the garlic, you can also just chop it up if you like the flavour. Pepper is often added to the plate instead of the pot; you then 'wipe' your plate with your cheesy bread to get pepper. - Swiss ONLY dip bread in their fondue. Vegetables instead of bread is maybe acceptable, but absolutely NO ONE in their right mind would dip meat in a cheese fondue. We have fondue chinoise and bourguignon for that.
Absolutely agree with you! The traditional fondue is the best - love a good Valais wine to go with it. Bread and fertig...meat NOOOOOO. We once went to a Mexican acquaintance who is married to a Swiss lady from Winterthur (she had no clue how to cook - it was terrible. The table was covered with every considerable vegetable, meat and seasoning and they served SODA and ice-water with the meal. They used cheddar cheese...wtf. Needless to say we never went back to them for dinner. 😆
Love this. And, love you. You're living this incredibly interesting and broad life (at least before Covid) and, yet, you're still just a normal dude. Love your work and your vids from home. Thanks for the excellent content during a very difficult time for so many of us. Happy Holidays to you and yours.
Andrew, love your cooking sessions. This one is great for many reasons. I was supposed to be in Switzerland for the holidays but my trip is cancelled because of Covid. At least now I can make a fondue at home and pretend I’m there (in Florida). Also, there’s a great Kosher artisan cheese company called “The Cheese Guy”. They have very nice, small batch cheeses.
I’m 29. I started watching bizarre foods as a child, I was enthralled. I’ve followed you ever since and finally found your TH-cam page! Can’t wait to check out the website. Cheers, Happy Holidays. You are the best.
I‘m swiss…happy to see you like fondue! Buuuut…a swiss citizen would NEVER put other things then bread, maybe potatoes or in special cases pear in her/his fondue. I mean like never ever😂. But you do you in america, don‘t get me wrong😉😘 Happy Holidays✨🎄
This is the typical 70s version, dunk everything in the cheese 😝 Only bread is allowed in my house, maybe accompanied by a cold cut platter (trockenfleish, salami) and salad
Whaat?! I grew up in switzerland and we only use Bread, potatoes, pears (Not every time) and Apples and sometimes some Dried meat (Bündnerfleisch)... No broccoli or Cauliflower etc... When I watched this I was baffled...
I make mine with goat and sheep cheese, since I can't have Genus Bos. If you don't like cornstarch, you can make a light béchamelwith flour and kefir (I often substitute goat's milk kefir for cream.
Tips: Make sure you have enough acid, which you want to primarily in the white wine. I don't use lemon juice, the dry wine is enough. Use dry (=more acid) white wine, let the cheese sit in the white wine and most important of all: Don't rush it, if you heat it too fast, it will separate and it becomes a total disgusting mess (the fat separates from the protein, which then is a blog in the fat like a lava lamp) And of course don't forget the corn starch and I always try to add it when it is still cold. When it comes to cheeses: You will tend to go to young with cheese, so older is better, I would never use anything than aged cheese. I used 3 cheese I got from Costco: Aged black label Gouda (20 months), aged Gruyere and aged Costal Cheddar, which is sooooooo good. I never buy unaged cheeses anymore because they don't taste of anything really.
We didn't do cheeze, but a broth hot pot for our Thanksgiving 2023. We're doing another spread at Xmas! We're not at all traditional. This is the first time I've seen you in years...you look great!
If it brackes its to match fat parts, not inof Liquid, disolve the corn starch in the kirsch.add 10 % brie and it never geds stiff ,easy with the whisking, en guete
the best is the left chesse at the end that is completly burned on the bottom of the Fondue pan , its like a beautiful piece of cheese chips ( i think only old pans are left the burned chesse ) they call this burned cheese the " Grossmütterchen " in switzerland
Okay I have all the ingredients except a fondue fork! Grrrrrr! Yes I have a lil mini slowcooker in my RV! Perfect size for fondue :) Induction stove will be in my next house / dream kitchen :) I don't have Kirsch I only have Sauvignon Blanc and Tito's vodka for vodka sauce. Healthy fondue? Hahahahaha! It is the holiday season so I will only eat this once or twice a year, with friends! OMG! Indulge every now and then!
He mentioned Appenzeller cheese( from my home region of Switzerland) but then said Emmental. Appenzeller is hard to find in the USA. I get my at Alp & Dell, Monroe, Wisconsin.
You can use applejuice, it's just not as tasty. The kirsch is just there for a little bit of flavour and because we are all alcoholics, you can leave it out.
Thanks for another fantastic recipe!!! I’m not a fondue foo-foo-err🤣🤣🤣👍 I would just love if you would do an episode making Bagna Cauda🤗 My mother used to make it and I’ve lost the recipe 😢 She has advanced Alzheimer’s and there’s not a chance, at this stage, of getting it from her🥺 It was the best!!! I really hope you can do this for me, Andrew??? Thanks ❤️
Some of your viewers never learned that it’s best to drive a brad with a tack hammer, not a maul. Such attitudes: “you Americans! (sniff)”. While agreeing with them about bread and potatoes only, one wishes they’d been better reared. Auguri, egregio signore!
Quite honest, you have tried hard ! I would give the following tip. Since starch starts to turn into a paste (this is the very purpose of it) at 80°C, you immediately understand the problem : you do NOT want to heat your cheese that much, neither now, nore later. Fondue is supposed to be smooth and easy, not hot and untamed. Hence : as a first step, warm up your caquelon only with your wine/water /starch mix (1 tsp per serving) until it boils (keep stirring) and turns into a translucent paste. Lower the heat and then pour all the cheese (proceed batchwise only if you suspect that one cheese will take more time to melt, in that case, pour that one first). By the way : cheese (at least the kind you will use for cooking a fondue) has no lactose in it. And of course, the salt within the cheese is more than enough, there is no point adding some.
So many different types of Fondue and they are all great!!! Emen-Taller!!! You do not pronounce the "TH" as you would in English. That is the real name for "Swiss Cheese".
I never understood why, in a Country that loves to eat, you don't get but Bologna, chipped ham and two colors of American cheese in stores. In Germany in a average supermarket you can find 50-60 types of cheese, 50-60 kinds of lunch meat, 30-40 kinds of bread! Christmas at ALDI means 2 ENTIRE AISLES of chocolates, marzipan, ginger bread, Stollen, ......! Most fish shops along the cost (I don't like buying fish if not close to the coast) have 20-30 types of fish from fresh to smoked to whatever! It's honestly disappointing! We have made Chinese Fondue, Cheese Fondue, Regular Fondue, Raclette all at the same time at celebrations and just the options of dips/sauces.............
I love you andrew, but how can you be sponsored by a rum company, and say its delicious when you very famously don't drink. I can't imagine you've had a sip of it recently..?
No self respecting Swiss would dip meat in a Cheese fondue...veggies maybe but it's really not common...I see so much of this on-line and it's utter nonsense...I don't know any Swiss who use lemon. If you want meat you could simply have a charcuterie plate with cornichon served with the Fondue but for the love of god you don't dip meat in a cheese fondue. I know one family near the Italian Border that uses homemade gnocchi for dipping in addition to bread. I tend to use a super dry white port wine.
Here's my feedback as a Swiss (born and raised in Valais):
- If you have an induction stove, just put a big frying pan under the fondue pot, or get a cast iron fondue pot (great for even heat distribution).
- Lemon juice is for schnitzel and fish, it doesn't go in fondue.
- Everyone I know puts all the cheese, starch and wine together at the same time, doing it in batches is a waste of time. Also, just use a wooden spoon or spatula instead if a whisk, no need to overthink it.
- Good choice of cheeses and spirits! There are certain classic mixes, but as long as it's good quality alpine style cheese (preferably made with raw milk), and a fruit spirit it'll be fine. You can also use flour instead of starch, both work.
- I wouldn't add salt. As for the garlic, you can also just chop it up if you like the flavour. Pepper is often added to the plate instead of the pot; you then 'wipe' your plate with your cheesy bread to get pepper.
- Swiss ONLY dip bread in their fondue. Vegetables instead of bread is maybe acceptable, but absolutely NO ONE in their right mind would dip meat in a cheese fondue. We have fondue chinoise and bourguignon for that.
Absolutely agree with you! The traditional fondue is the best - love a good Valais wine to go with it. Bread and fertig...meat NOOOOOO. We once went to a Mexican acquaintance who is married to a Swiss lady from Winterthur (she had no clue how to cook - it was terrible. The table was covered with every considerable vegetable, meat and seasoning and they served SODA and ice-water with the meal. They used cheddar cheese...wtf. Needless to say we never went back to them for dinner. 😆
@@zarch09 You sound like you're fun at parties
My Grandchildren will love this
Love this. And, love you. You're living this incredibly interesting and broad life (at least before Covid) and, yet, you're still just a normal dude. Love your work and your vids from home. Thanks for the excellent content during a very difficult time for so many of us. Happy Holidays to you and yours.
probably the best food video
you see that this man has been around the world, he has a lot of wealth in what he says
Love this, what a classic. So much fun. Thank you Andrew!
I love his attitude haven't watch Andrew Zimmern in a long time
Andrew, love your cooking sessions.
This one is great for many reasons. I was supposed to be in Switzerland for the holidays but my trip is cancelled because of Covid. At least now I can make a fondue at home and pretend I’m there (in Florida).
Also, there’s a great Kosher artisan cheese company called “The Cheese Guy”. They have very nice, small batch cheeses.
Have less pieces! 🤣
Perfect answer
Love Andrew!
Fondue is a memory from my childhood. Reminds me of my mom
I’m 29. I started watching bizarre foods as a child, I was enthralled. I’ve followed you ever since and finally found your TH-cam page! Can’t wait to check out the website. Cheers, Happy Holidays. You are the best.
Should I reheat on stovetop (low?) or in a fondue pot with a low sterno flame?
I‘m swiss…happy to see you like fondue! Buuuut…a swiss citizen would NEVER put other things then bread, maybe potatoes or in special cases pear in her/his fondue. I mean like never ever😂.
But you do you in america, don‘t get me wrong😉😘
Happy Holidays✨🎄
This is the typical 70s version, dunk everything in the cheese 😝 Only bread is allowed in my house, maybe accompanied by a cold cut platter (trockenfleish, salami) and salad
Whaat?! I grew up in switzerland and we only use Bread, potatoes, pears (Not every time) and Apples and sometimes some Dried meat (Bündnerfleisch)... No broccoli or Cauliflower etc...
When I watched this I was baffled...
I make mine with goat and sheep cheese, since I can't have Genus Bos. If you don't like cornstarch, you can make a light béchamelwith flour and kefir (I often substitute goat's milk kefir for cream.
You ZIMM what a perfect holiday Nash I love it and if you like Bourbon try Blantons
❤️❤️❤️I’m literally drooling!
Tips: Make sure you have enough acid, which you want to primarily in the white wine. I don't use lemon juice, the dry wine is enough. Use dry (=more acid) white wine, let the cheese sit in the white wine and most important of all: Don't rush it, if you heat it too fast, it will separate and it becomes a total disgusting mess (the fat separates from the protein, which then is a blog in the fat like a lava lamp) And of course don't forget the corn starch and I always try to add it when it is still cold. When it comes to cheeses: You will tend to go to young with cheese, so older is better, I would never use anything than aged cheese. I used 3 cheese I got from Costco: Aged black label Gouda (20 months), aged Gruyere and aged Costal Cheddar, which is sooooooo good. I never buy unaged cheeses anymore because they don't taste of anything really.
The ultimate friendship booster
Thank you for mentioning out Biscochitos! I’m from New Mexico, & they are so good!
We didn't do cheeze, but a broth hot pot for our Thanksgiving 2023. We're doing another spread at Xmas! We're not at all traditional. This is the first time I've seen you in years...you look great!
Andrew is the 🐐
would be super with much fewer Palabras! Happy season though!
I love fondue! Years ago, I got rid of my avocado green enameled fondue set. Would love to find another at a thrift shop!
I still have mine!
I found so many at thrift stores some still in the box brand new in Atlanta Georgia
Nice to find your channel, Andrew!✨
My dear SIR, I didn't know that you are returning to the kitchen, anyway, I'll be your fan forever!!!
Great recipe! Thanks
"Commercial eggnog is such horseshit" I love how he isn't on TV right now
If it brackes its to match fat parts, not inof Liquid, disolve the corn starch in the kirsch.add 10 % brie and it never geds stiff ,easy with the whisking, en guete
Merci Andre.
This is a good era to embrace main dish meals that do not include meat due to the high price of meat.
Rub the pan with garlic and white wine warm it up add your cheese and cube me up some bread that’s how they did it when I visited France
the best is the left chesse at the end that is completly burned on the bottom of the Fondue pan , its like a beautiful piece of cheese chips ( i think only old pans are left the burned chesse ) they call this burned cheese the " Grossmütterchen " in switzerland
Thank you Andrew for sharing this seasonal prep. Never had it with Calvos! We always had with pears and Granny Smith apples 🍎
Loved this!
I am lactose intolerant, i love cheese… couple lactose tablets I will be just fine!
Love Fondue! And it’s totally low carb if you omit the bread 🥖!
Okay I have all the ingredients except a fondue fork! Grrrrrr! Yes I have a lil mini slowcooker in my RV! Perfect size for fondue :) Induction stove will be in my next house / dream kitchen :) I don't have Kirsch I only have Sauvignon Blanc and Tito's vodka for vodka sauce. Healthy fondue? Hahahahaha! It is the holiday season so I will only eat this once or twice a year, with friends! OMG! Indulge every now and then!
That looks good and it does seem healthy to me. Broccoli, carrots, and potatoes lol in moderation . How boring life would be without good food.
Love this guy😂
Don't use Emmentaler. It will only make it stringy and chewy. A good Swiss fondue is more like a soup at first.
He mentioned Appenzeller cheese( from my home region of Switzerland) but then said Emmental. Appenzeller is hard to find in the USA. I get my at Alp & Dell, Monroe, Wisconsin.
If you enjoy Tillamook cheese, you should order some items from their smokehouse. They have yummy pepperonis and excellent jerky
We make the old Four Roses egg nog recipe.. and it is delicious and very rich! Nothing like store bought. Thanks for the cheeeeeeeese!!!!!
Please get on with it:-) Greetings from Norway!
Apart from the bread everything is keto...very healthy and so delicious 😋
Hi Andrew! Is there a good substitute for alcohol or can I leave it out? Thank you
You can use applejuice, it's just not as tasty. The kirsch is just there for a little bit of flavour and because we are all alcoholics, you can leave it out.
The alcohol will burn out, so leave a juice only
Terrific video. We do fondue every Christmas. Me, my sister and our daughters. BTW - LOVE the beard!
I would gouge out my eyes with a fondue 🫕 fork before I would ever watch The View
Thanks for another fantastic recipe!!! I’m not a fondue foo-foo-err🤣🤣🤣👍
I would just love if you would do an episode making Bagna Cauda🤗
My mother used to make it and I’ve lost the recipe 😢 She has advanced Alzheimer’s and there’s not a chance, at this stage, of getting it from her🥺 It was the best!!!
I really hope you can do this for me, Andrew???
Thanks ❤️
How do I get emanthaler cheese
I was remiss in mentioning, your beard game is STRONG.
"I want yellow." lmao I don't know why but I found that funny.
Some of your viewers never learned that it’s best to drive a brad with a tack hammer, not a maul. Such attitudes: “you Americans! (sniff)”. While agreeing with them about bread and potatoes only, one wishes they’d been better reared. Auguri, egregio signore!
Quite honest, you have tried hard !
I would give the following tip. Since starch starts to turn into a paste (this is the very purpose of it) at 80°C, you immediately understand the problem : you do NOT want to heat your cheese that much, neither now, nore later. Fondue is supposed to be smooth and easy, not hot and untamed.
Hence : as a first step, warm up your caquelon only with your wine/water /starch mix (1 tsp per serving) until it boils (keep stirring) and turns into a translucent paste. Lower the heat and then pour all the cheese (proceed batchwise only if you suspect that one cheese will take more time to melt, in that case, pour that one first).
By the way : cheese (at least the kind you will use for cooking a fondue) has no lactose in it. And of course, the salt within the cheese is more than enough, there is no point adding some.
I love Andy
I've been watching you since jr high(2007) i will be 27 this year, love to see your still going. You're truly a legend.
can you make a killer cheese soup? cauliflower or broccoli maybe something different and also some spicy cheeses like pepperjack!
Thanks Santa!
Talking about lactose intolerance: These cheeses are normally naturally free of lactose.
How many people does this serve?
Don't forget the throw up carrot orange, and semi fresh turd brown.
Would a broth fondue with meat and vegetables not be good for the health conscious?
So many different types of Fondue and they are all great!!! Emen-Taller!!! You do not pronounce the "TH" as you would in English. That is the real name for "Swiss Cheese".
Now I want fondue but dont have the ability to make it right now :/
Howard Stark: *to Steve Rogers* "Fondue is just cheese and bread, my friend."
I like this
the sauce broke! ...but luckily there were a couple blocks of velveeta and no one was the wiser 😀
That beard is epic!
Please fix the audio echo chamber.
Nice recipe. Greetings from Switzerland =).
Your recipes are brilliant, the view sucks man... Sorry, but not sorry Trump 2024! 😁
Fondue haters exist? How is this possible? 🤔
Starts actually showing how to make fondue at 4:58 after a bunch of useless plugs and bs and a TH-cam ad. 😤
How fondue fell out of favor, I have no idea.
The View is horrible and has gone down hill
Thank you very very beautiful
Wait, people talk smack on fondue? How!? Why!? 😂
Great Job... well done. Grateful dead and Fondue, the best :)) grettings from switzerland
those sausages....i almost bit the screen
No you don't have PTSD Andrew.
Like watching paint dry!
Look at dat beard
Kraft cream cheese is giving rebates for people not to buy their cream cheese because of supply chain issues.
I never understood why, in a Country that loves to eat, you don't get but Bologna, chipped ham and two colors of American cheese in stores.
In Germany in a average supermarket you can find 50-60 types of cheese, 50-60 kinds of lunch meat, 30-40 kinds of bread! Christmas at ALDI means 2 ENTIRE AISLES of chocolates, marzipan, ginger bread, Stollen, ......! Most fish shops along the cost (I don't like buying fish if not close to the coast) have 20-30 types of fish from fresh to smoked to whatever!
It's honestly disappointing!
We have made Chinese Fondue, Cheese Fondue, Regular Fondue, Raclette all at the same time at celebrations and just the options of dips/sauces.............
Da ist jemand ganz stolz, Weihnachten zu Aldi zu gehen. Immerhin aus meiner Heimatstadt Essen, besser macht es den Laden trotzdem nicht.
Lol most stores around me have easily 30+ kinds of cheese
Needs more cowbell
Swiss here 🧐
👏🧐👏🧐⏳
I love you andrew, but how can you be sponsored by a rum company, and say its delicious when you very famously don't drink. I can't imagine you've had a sip of it recently..?
race car was always my monopoly favorite
xo B
"xo B" - werde erwachsen, deutscher Durchschnittsmensch, du bist keine 'fancy' Amerikanerin.
❤🙏👍✌♥️🥂
WOW what a wrong way of doing a Swiss Fondue!!!! no way! only for Americains
Please don’t endorse political views/talk shows.
No self respecting Swiss would dip meat in a Cheese fondue...veggies maybe but it's really not common...I see so much of this on-line and it's utter nonsense...I don't know any Swiss who use lemon. If you want meat you could simply have a charcuterie plate with cornichon served with the Fondue but for the love of god you don't dip meat in a cheese fondue. I know one family near the Italian Border that uses homemade gnocchi for dipping in addition to bread. I tend to use a super dry white port wine.
You forgot the booze
👍🏽💕🌹🤪
WTF are you doing?
You cook the fondue in the caqlon directly and you use a wooden spoon with a hole to stir it in an 8 shape. This is ridiculous.
Way to much talking. I'd try to just get down to 10 min max.
you don’t even drink alcohol… great way to advertise something when you’ve been SOBER
Please ask a Swiss person before embarrassing us!
Keep your negative comments.