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You may have noticed that the Swiss eat a lot of fondue. Beverages The Swiss tend to have non-negotiable opinions about what you should drink with fondue. Utensils, etiquette and technique The long fondue fork is, traditionally, only for dipping pieces of bread in the fondue. The bread and how not to lose it The bread, often mi-blanc a white, oval bread with a relatively thin yet sturdy crust is supposed to be day-old to enhance its sturdiness, but this isn't absolutely necessary.
Le coup du milieu Le coup du milieu can be loosely translated as "shot or hit at the halfway point". La religieuse At the end of the meal, if you've been stirring away as you eat and the fondue has been kept at a very low bubble, you should find a crusty, golden, unburnt layer of cheese forming at the bottom of the pot, known as la religieuse the nun. Variations Cheese fondue was originally conceived to use up leftover cheese and stale bread.
Images: Laura Vidale, Edi Barth. Author: Laura Vidale. Related Articles. With that said, fondue-like dishes exist in cultures around the world, such as Chinese hot pots and Japanese shabu-shabu, in which diners cook chunks of meat, seafood or vegetables in a communal pot of bubbling oil or steaming broth. Mexico's queso fundido is served with tortillas rather than bread, while bagna cauda in Italy relies on pureed anchovies for texture and flavor and is typically accompanied by vegetables.
As you can imagine, cheese is by no means the only type of fondue. Fondue bourguignonne is a variation featuring hot oil instead of cheese, and chunks of meat in place of the bread. Vegetables and seafood are also sometimes served with hot oil fondue. Yet another popular variation on fondue is fondue au chocolat , or chocolate fondue , which consists of a pot of melted chocolate, into which pieces of fruit, pastry or, well, nearly anything, are dipped.
Popular dippers for chocolate fondue include pretzels, marshmallows, vanilla wafers, Oreos, strawberries, bananas, apples, rice crispy treats, even cubes of cake. The possibilities here are virtually endless. Many Asian cuisines feature some version of the hot pot , the earliest versions of which appeared in China and predate fondue by some 2, years. But the principle is the same: a communal pot filed with simmering broth, into which ingredients like meat, seafood, eggs, vegetables and noodles are immersed until cooked and then eaten.
Meats must be sliced thinly when cooking in broth, as opposed to the cubes of meat that can be cooked in hot oil. Besides bread, anything that tastes good with melted cheese on it will make an excellent dipper for fondue.
Note that some foods are easier to impale on a long fork than others, but don't let that stop you. I followed the recipe and I had to throw out the fondue because all I could taste was the Kirsch. It was so overpowering!!! Was disappointed that I had to waste so much expensive cheese. A good Swiss home always has a bottle of kirsch on hand I'd like to see recommendations for alternatives -- cognac, dry vermouth, cherry brandy, pear brandy or whatever.
Classic Swiss Cheese Fondue. Rating: 5 stars Ratings 5 star values: 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1. Read Reviews Add Review. Videos Beyond Hollywood Hungerlust Pioneers of love. A Brief History of Cheese Fondue. Sean Mowbray. The first cheese fondue. A Swiss dish. Give us feedback. Read Next View. Sorell Hotel St.
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