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The online cookbook for entertaining and gourmet recipes. |
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Cheese Fondue
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Recipe serves:
8
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A Little Background
Having left Switzerland some 20 + year ago, Fondue and Raclette are still one of the things I do miss and usually have as soon as I return for holidays. I am not too sure if it is just the food that I miss at times, as Fondue dinner, at least in our family, always was a great family affair. Everybody it had to be at the table ahead of mother bringing out the fondue from the kitchen, as it needed to be stirred at all time as soon as it got on the table to avoid it getting burnt. The cheese used in the Fondue is of vital importance. Every cheese store or Formagerie in the French part of Switzerland has it’s own “house” mixture, but you will be most welcome and order your own recipe and the staff will grate the cheese for you. Almost all Swiss are considered cheese experts and will be glad to part with a recipe of “the best Fondue”, but firstly no two persons will agree on a single best recipe and secondly, regional cheeses and fondue mixtures are all but unavailable to me here in Asia. This recipe is calculated on 180 g Cheese per person. This is perhaps suitable for good cheese eaters, but you may just want to cut down a little, if your family or guests are not really used to eat cheese fondue. It is important that you do have a Fondue set, especially the crockery cooking pot called “Caquelon” and the "Rechaud" (heater) is a must.
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