Swiss Cheese Fondue Recipe - made with two types of cheese
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- เผยแพร่เมื่อ 9 มี.ค. 2019
- Swiss Cheese Fondue “moitié-moitié” (half gruyere cheese and half Freiburger Vacherin cheese)
Recipe for 2 servings
(272kcal/100g)
Ingredients:
1 piece “Gruyere” Cheese (200g)
1 piece “Freiburger Vacherin” Cheese (200g)
175ml White wine (165g)
1x Garlic, clove (8g)
1 tsp (level) Cornstarch (8g)
Pinch Nutmeg, grounded (0.1g)
1 tbsp Kirsch, Cherry brandy (8g)
1 Loaf Grey bread (300g)
Some freshly grounded black pepper.
Optional Ingredients:
Pickles: Pearl onions, gherkins or baby corn
Boiled potatoes or different kind of breads
Mushrooms, apple or pear pieces
Preparation method:
- Cut the bread into slices and then into bite sized cubes.
- Peel the garlic and cut it in half. Rubb out the fondue pot (Caquelon) with the garlic.
If you like a lot of garlic, cut the garlic into stripes or chop it and add it into the fondue pot.
- Remove the cheese rind and grate the cheese with a rough grater.
If you don’t have a greater just cut the cheese into small cubes, will take a little longer to melt but works just as fine.
- Add the cheese, corn starch and the white wine into the fondue pot with the garlic and mix everything with a wooden ladle.
- Put the fondue pot on the stove and cook it up on high heat while continuously stirring.
- Once the cheese boils, add the Kirsch and a pinch of grounded nutmeg.
(Nutmeg and Kirsch are optional).
- Remove the fondue pot from the stove and put it on a rechaud with a burner.
- Keep stirring in the fondue and don’t let it boil too much on the reachaud.
- Skewer the bread cubes on a fork and dip them into the fondue, enjoy with plenty of freshly ground black pepper and the other optional ingredients.
Notice:
- Caquelon is a cooking vessel of stoneware, ceramic, enameled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. You can use a normal pan to make fondue but be very careful with the heat and don’t put it over 50% heat. The cheese will burn very fast at the bottom of the pan.
- The teaspoon of corn starch should be level and not heaped.
- You can use various kind of cheeses for fondue (exept extra hard cheeses like Parmesan) almost any work.
For the classic «moitié-moitié» (means: half-half) Fondue we always use 1:1 Gruyere and Freiburger Vacherin cheese.
- Usually the fondue will burn a bit on the bottom of the caquelon. At the end you can remove these burned bits with a fork and enjoy them as well, many Swiss people love this part.
This cheese Fondue tastes best in the winter, in the Alps in a small Chalet with family or friends :)
Preparation time: 10min
Cooking time: 10min
Start to Finish: 20min
Shelf life:
If you have some leftover Fondue, just put it on a slice of bread and heat it up the next days in the oven, it will still be delicious.
Don’t try to clean the fondue pot or pan immediately after eating. Fill the pan to the top with cold water and let it soak overnight. The next day you can remove the burnt cheese easily.
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#cheesefondue #swisscheese #cookswiss
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Just shared your recipe with friends 😍😍😍👍
Thx 🙏;)
Dass ist ja sehr gut
subbed, i am enjoying your channel and written ingredients, ty.
Yes in gram and cups/spoons 😁
Love it. Just subscribed..keep it up!
Glad you enjoyed it 👍🏻🙏😊
instablaster.
It’s called brown bread rather than grey bread (at least in UK)
🙂
True :) sounds better as well :)
C'est pas demain que tu auras ton diplôme mon gars !
Et pourquoi pas??
En ai déjà deux...
Et pourquoi gras??
.....
Questions.... Questions....
@@cookswiss2024 :ilfautmieuxlire!
I don’t get it 👨🏽💻
time code 7:37 you say keep stirring while you eat the fondue or it will separate. NO!!! YOU BROKE IT! You let your fondue come to a boil! That causes the proteins and fats from the cheese to separate, and that's a failure. NEVER EVER let any fondue get hot enough to bubble at all ever. If you do, it will separate, *it's called breaking. It's a broken fondue or a broken sauce when that occurs* Or it will get grainy in texture. If you watch your heat better and never let it bubble at all, you will have such a better fondue.
Nop :)
I have never seen anybody in Switzerland not letting boil or bubble they’re Fondue 🫕 never!
The fondue also contains starch, starch is supposed to slightly bind the Fondue.
Also if you just warm it up it will be very alcoholic which i think many people don’t like, the wine is there for the acidity and not for the alcohol taste, that you drink with the fondue. Just warm you Fondue will make it taste like warm cheese with wine and grainy uncooked starch, no way!
If you ever have eaten Fondue with Swiss people you will see if the Fondue comes to the table, immediately somebody will stir it with a pice of bread. Its not only the separation problem but also the burning at the bottom problem.
The separation of fat and mass will happen to any molten cheese, some cheese more some less. Worst is very hard cheese like Parmesan.
So just stir it :) 🫕🥳
Cookswiss
@@cookswiss2024 lol it broke because you boiled it. That's why it separates, which isn't good fondue. If you don't boil it, it won't do that. Simple point of fact. Also, corn starch is NOT a traditional ingredient. Fondue was invented around 1699, and corn starch didn't come around until the middle 1800s. Around 1840 to 1842 actually. Corn starch is also useless in fondue. It doesn't emulsify oils and fats, it will just turn the waters into glue, and ruin the texture. You're not really making fondue. You're making a hot cheese pudding. The graininess occurs when the proteins in the cheese are over heated. They denature and seize up into hard little grains. Science is your friend.
Let’s agree to disagree :)
Many ways lead to Rome...
@@cookswiss2024 Sure, but facts are still facts.
You should make your own Videos with your facts :)