cheese fondue
Now, look at this picture... it looks like a real ancient tin of food, doesn't it? It is the oldest tin in my cupboard, probably from the 1970s; a ready mix for cheese fondue from Switserland probably. There is no due date on the tin anywhere, because it dates from a time where that wasn't obligatory... Don't be scared, I didn't eat it and I don't think I ever will! I made some fresh cheese fondue, which I love. It is not very hard to do: buy some good cheeses, wine, and good French / Italian bread - no-knead bread is perfect, too.
For 3 to 4 people, you need: 300 grams of grated Emmenthaler, 300 grams of grated Gruyere, about 0,4 litres of nice white wine, one clove of garlic, crushed, 2 tablespoons of cornstarch diluted in a little bit of water, and a slog of kirsch (cherry spirit).
Take a heavy pan and pour the wine into the pan, add the crushed garlic and the two cheeses, bring to a boil. Stir to mix the cheeses, which will start to melt, with the warm wine. Keep stirring until they have completely melted. Meanwhile, cut the bread and prepare some vegetables to to with this meal, if you want any. You could have a crispy green salad, or eat gherkins and sweet and sour onions with your fondue.
Have everyone take their seats and heat a rechaud. Now, stir in your cornstarch mixture until it thickens the fondue, add some pepper and a splash of kirsch to get this true cheese fondue flavour. Sit down and dip your bread into the hot melted cheese; you will get long strings of cheese strands. It is funny with cheese fondue: first you cannot stop, but then after an x amount of bread, suddenly, you simply stop eating because you just can't have one more bite!
For 3 to 4 people, you need: 300 grams of grated Emmenthaler, 300 grams of grated Gruyere, about 0,4 litres of nice white wine, one clove of garlic, crushed, 2 tablespoons of cornstarch diluted in a little bit of water, and a slog of kirsch (cherry spirit).
Take a heavy pan and pour the wine into the pan, add the crushed garlic and the two cheeses, bring to a boil. Stir to mix the cheeses, which will start to melt, with the warm wine. Keep stirring until they have completely melted. Meanwhile, cut the bread and prepare some vegetables to to with this meal, if you want any. You could have a crispy green salad, or eat gherkins and sweet and sour onions with your fondue.
Have everyone take their seats and heat a rechaud. Now, stir in your cornstarch mixture until it thickens the fondue, add some pepper and a splash of kirsch to get this true cheese fondue flavour. Sit down and dip your bread into the hot melted cheese; you will get long strings of cheese strands. It is funny with cheese fondue: first you cannot stop, but then after an x amount of bread, suddenly, you simply stop eating because you just can't have one more bite!
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