Haus Fondue - 1st May 2013
The tropical climate here is certainly not in favour of this well known cheese dish coming from Switzerland - the Cheese Fondue. Having just received some wonderful cheese fondue sets from Switzerland, I thought it would be a good idea to introduce the Haus Fondue to you.
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Fondue is basically dipping bread that is a day old into a pot of melted cheese over a mobile stove. The origins of the dish can be traced back to Zurich in 1699 and even appeared in a recipe written by no other than Brillat-Savarin and La Chapelle.
As time goes by, the name "fondue" has been used on other dishes in which food is dipped into a pot of hot fluid. Think chocolate fondue where fruits are dipped into melted chocolate or fondue bourguignonne where pieces of meat are cooked in hot oil and served with a variety of condiments.
Cheese Fondue consists of a blend of cheeses, typically Gruyere, Appenzeller or Vacherin, a good white wine and some seasoning. First, the pot is rubbed with a clove of garlic. White wine, cheese and kirsch (liquor) are added and stirred until the cheese melts completely. A small amount of cornstarch is then added to prevent separation. The entire process can be pretty time consuming and that's when our handy “Fondue fix-fertig” comes in….. Gruyere AOC, Vacherin, Mountain Cheese, White Wine, Maizena and Kirsch are all ready in a packet of 600g which easily serves two. All you need to do is just simply melt it over medium heat! I have tried it and it tastes so good!
Purchase now!
Fondue isch guet und git e gueti Luune (fondue is good and creates a good mood)!
~ Thomas Kreissl
General Manager (Retail)
