Guess what was the usual food of the Alpine shepherds, and over time turned into an exquisite national dish?
Of course it’s fondue! Which means to melt in French. Just 3 essential ingredients for a whirlwind party or a warm family dinner. These are cheese, bread and wine. If there are children in the company, replace the wine with lemon juice. Well, we can diversify slices of bread with a crispy crust with salami, gherkins, baked potatoes, mushrooms and vegetables.
It’s not as difficult as it sounds. Don’t be intimidated by the unfamiliar word caquelon. This is just a heat-resistant saucepan in which the magic happens – the mixing of cheese, wine and spices. After cooking, it is placed on the table on a ceramic candlestick with a burning candle so that the mixture does not thicken.
So, let’s choose cheeses. What are the best varieties for fondue? Right! Those that melt easily. Spicy, medium-hot cheeses like emmental, maasdam, cheddar, or soft cheeses with herbs and peppers are good choices.
- EMMENTAL LIMBAZU. Hard cheese with a fruity-nutty sweetish taste.
- FRICO MAASDAM. Semi-hard cheese. The original taste is obtained with the addition of field mustard, nettle, pepper grass and cloves.
- RED CHEDDER. Semi-hard cheese with a rich orange color with a creamy spicy taste, light acidity and a pleasant nutty aftertaste.
- WHITE CHEDDER. A hard cheese with a creamy, spicy taste.
- GRANDE DURO. Extra-hard parmesan cheese 12 months extracts with a grainy texture and a sweetish taste.
Use multiple varieties for a sophisticated flavor.
Try different combinations of cheese and spices, experiment! And you will find your favorite fondue recipe.