From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: MAIN VEG Cheese Fondue
Keywords: MAIN VEG Cheese Fondue
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Wed, 14 Oct 1992 02:22:36 GMT

[Originally posted on rec.food.cooking and too good to not repeat.  MFS]

Classic Fondue (Fondue Neuchateloise)

The chief thing to remember about a cheese fondue is that the cheese
must cook over very low heat or it will become stringy.  It must also
be kept hot, but over low heat, so that it will not heat too much and
become tough.

Equipment: In Switzerland a fondue is made in a round metal or
earthenware pot, but a heavy earthenware or cast-iron casserole will
serve as long as it holdss the heat and is round in shape. The pot
(caquelon) is put in the middle of the table on a fondue-warmer, which
may be a mild alcohol flame or an electric hot plate. Long handled
forks are necessary to hold the bread.

Cheeses: The choice of cheese if of the greatest importance.  For a
good fondue you must have a well-matured Swiss Cheese.  American Swiss
cheese is seldom, if ever, sufficently matured to make a proper
fondue.  It's worth buying a cheese marked with the red trademark
SWITZERLAND.

For the mildest fondue, use all Emmentaler cheese.  For a medium
fondue, use half Emmentaler and half Gruyere.  If you like a stronger
flavor, use two thirds Gruyere and one third Emmentaler.  The
strongest fondue is made from well-matured Gruyere.

Preparation of the cheese: Experience has proved that cheese cut into
small dice melts better and more smoothly than grated cheese.  The
latter tends to form lumps when cooking.

Wine: Choose a light, sparkling, slightly acid wine, preferably a
Swiss Neuchatel.  The acidity of the wine helps to liquify the cheese
and to make the melted cheese homogenous.  Wines with little acidity
are not suited to a fondue.  If you think that the wine is not
sufficently acid, add a little lemon juice to help prevent formation
of lumps.  (One teaspoon of lemon juice for each 6-7 tablespoons--3
1/2 liquid ounces) of wine will serve).

Proportion of cheese and wine: Count on about 6-7 tablespoonss of wine
for each 6 ounces of cheese.  Since cheese, depending on its kind and
age, absorbs liquids differently, you may have to adjust these
quantities a little.  Start with less wine rather than more--you can
always add some.

How to cook the fondue: Rub the fondue pan with a cut garlic clove.
Pour in the wine.  Put the pan on low heat on the kitchen stove if the
fondue is to be made in the kitchen and then taken to the warmer at
the table or placed over the heat of a chafing dish.  Warm the wine,
but do not boil it.  Dredge the cheese with the flour.  Add the cheese
gradually, stirring constantly, not clockwise but in the shape of a
figure 8. Increase the heat to moderate.  Keep on stirring and don't
worry if the cheese does not thicken at once.  Flavor with pepper and
nutmeg to taste; most likely it will not need salt since the cheese is
usually salty enough.  Stir in a little Kirsch (or brandy, gin or
whiskey) until smooth and creamy. (A pinch of baking soda will make a
lighter fondue).
 Now bring the fondue to the table.  Once the fondue has been made, it
 Now should
be kept bubbling.  Regulate the flame of the warmer so that the fondue
keeps simmering while it is being eaten.
 Toward the end of the meal, some of the melted cheese in the pot will
 form
a brown crust at the bottom of the pot.  At this stage, keep the heat
as low as possible (earthenware may crack at this point).  The crust
can be lifted out with a fork and is considered a special treat.

How to eat the fondue: It's important to dunk the bread in a stirring
motion; this helps maintain proper consistency of the fondue.

Care of the fondue: It is essential that the fondue keeps bubbling
lightly at all times.  This is done by regulating the heat, or by
turning it off and on.
 If the fondue should become lumpy, or the liquid separate from the
 fat,
the following should be tried: put the fondue back onto the stove,
stir it thoroughly with a wire whisk and add 1/2 teaspoon constarch.
It may also be diluted with up to 1/2 glass wine (warm first). This
should bring it back to a creamy consistency.
 Fondue does turn lumpy despite the care you have taken.  Chese that
 Fois not
well matured tends to become lumpy and to form "threads." Both of
these can be avoided by using more Gruyere cheese than Emmentaler in
the mixture.
 If the fondue becomes too thick because of the continuous cooking and
evaporation of the liquid, it can be thinned by adding some wine (warm
efirst).

Care of fondue eaters: Do not drink cold or iced drinks--including
wine-- during fondue eating.  Traditionally Kirsch is served in the
"middle." Finish the meal with a cup of hot coffee or tea.  This is
important.  Drinking cold liquids will cause stomach aches.



Recipe: (serves 4)

1 pound Switzerland Swiss cheese (or 1/2 Emmentaler and 1/2 Gruyere),
diced 3 tablespoons flour 1 garlic clove 2 cups dry white wine
(Neutchatel, Rieseling) 1 tablespoon lemon juice 3 tablespoons Kirsch
nutmet, pepper to taste 2 loaves Italian bread

Dredge the cheese lightly with the flour.  Rub the cooking pot wiht
garlic; pour in the wine; wet over moderate heat.  When air bubbles
rise to surface, add lemon juice.  Then add the cheese by handfuls,
stirring constantly with a wooden fork or spoon until the cheese is
melting.  Add the Kirsch and spices, sitrring until blended.  Serve
and keep bubbling hot over burner.  Spear the bread cubes through the
soft wide into the crust, dunk and swirl in the fondue.

Local Variations There are a number of different fondues in western
Switzerland and their chief difference depends on the cheeses used.
Very often, two varieties of the same cheese are used, i.e., a young
cheese and a well-matured one.

Fondue from Fribourg is different from the classic (recipe above) in
as much as no wine or Kirsch is used int he dish.  Hot water is
substituted in their stead. Also in Fribourg, potatoes are sometimes
used in lieu of bread.

Fondue from Valais uses the local cheeses and hot milk to melt the
cheese in.

Fondue from Geneva sometimes has a handful of peeled, seeded and
chopped fresh tomatoes added with the cheese.


[The Swiss Cookbook, Nika Standen Hazelton]

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