Cheese fondue, a delicacy with tradition! The cheese fondue is as we know from the Switzerland and is considered by the surrounding Nations as our national dish. The Larousse Gastronomique, an all knowledge terminated book on everything that has to do with cooking and eating asserts that a Geneva invention in cheese fondue. According to the Neuchatel the Court dating back to their corner. And thus the Vaud or Valais agree. Where it also comes from, the cheese fondue is prepared in a pot. The cheeses that come into the fondue mixture are of course the most important thing for the cheese fondue.
Where does the cheese fondue? You probably never finally will answer this question. Also, the vintage will remain probably open. The same is true also for the raclette. One thing is clear, both has a history reaching back centuries. It is however, to assume that the first cheese fondue in the mountains were cooked. The farmers in the Heights had the foundations. A fondue is prepared just in manufacturing, and also in a very short time.At the Also the random plays with cheese fondue, as well as recipes rustic in many.
The mountain of the cows and goats milk, flour was one of the main goods carried in the elevator. These are all ingredients that are needed for a cheese fondue. Missing there is the wine? Pretty sure the first cheese fondue with milk have been touched. Taking the fondue mix as the basis for thickening the best wheat flour or Cornflour, which resolves to the cherry. The taste of the cheese fondue is determined by the cheese mixture. The cheese should be not young, but also a long bearing is not optimal. When the fresh cheese at the warm small lumps. Aged tends to secrete fatty what is undesirable in the cheese fondue. For a good fondue mix, it needs more than just a type of cheese, connoisseur stir up to four different cheese inside! It can virtually every cheese – and semi hard cheese into the mixture. As already mentioned, the maturity of mainly for the strength and the taste is determining. For a cheese fondue not too mild varieties may be used, because there is a risk that your fondue will be tasteless. If you are a lover of rezentem cheese, then mix a sharp Bergkasli look in your fondue mix! Let mingle your fondue mix the cheese, there are only the best varieties come to train, not included bark. If mature you different degrees of hardness use, then the hardest and most mature cheese in the dish, then the second hardest must first and so on. The cheese fondue is not cook, but lightly simmer. Therefore the cheese always in motion should remain and that means vigorously stir. Too thick afloat cheese fondue can be corrected with little white. And if it’s too thin, add just a little Parmesan or Sanchez. For a creamy experience can a cream cheese into the fondue mix, but only just before serving! White bread with a good crust is used to dip into the cheese fondue and stir. Now nothing is in the way to make a successful cheese fondue evening. In recent months, Jeff Leiden has been very successful. Damiano Angehrn, the author wishes you bon appetit.