I’ve never had a cheese fondue and after reading a post about fondue on Fromage Homage I felt I had to give it a go. I knew there was a fondue recipe in the book so here goes
1 clove of garlic
Quarter pint of white wine
Squeeze of lemon juice
8oz cheese cut into strips ( half emmental and half gruyere)
2 level tsp cornflour
1 liquer glass of kirsch
A little pepper and grated nutmeg
Rub the inside of a flameproof dish with the garlic, place the dish over a gently heat and warm the wine and lemon juice in it. Add the cheese and continue to heat gently, stirring well until the cheese has melted and started to cook. Add the cornflour and seasonings, blended to a smooth cream with the kirsch, and continue cooking for a further 2-3 minutes; when the mixture is of a thick creamy consistency it is ready to serve.
Traditionally fondue is served at the table in the dish in which it was cooked, kept warm over a small spirit lamp or dish warmer. To eat it, provide cubes of crusty bread which are speared on a fork and dipped in.
An anglicised version of fondue can be made using a strong cheddar cheese, cider instead of wine and brandy instead of kirsch.
So these are the classic cheeses used for a fondue but I refer you back to Fromage Homage who made some British versions that sound amazing which I will be trying at a later date.
I am also entering this into another Fromage Homage Cheese Please challenge as a comfort food and winter warmer, pretty sure this ticks both those boxes!
I really like gruyere on its own but not a massive fan of emmental just as it is. I had to just make in my cast iron pot. I was given a fondue set 2 years agin but I exchanged it for something else as I didn’t think I’d use it. I was wishing now I had it! To keep it warm at the table I used an electric dish warmer thing I was given from one of my friends parents.
This is pretty easy to make, the only thing that threw me was the volume of kirsch. I had no idea what size a liquer glass was, so did a bit if research and it varies from 2oz to 5oz. After opening the bottle and getting a whiff of the alcohol I opted for 2 oz.
As the cheese was melting it did look great and I was having high hopes. The smell was mainly of the kirsch so I was hoping that would burn off a bit.
I made the full quantity of this. It should be enough for 4 but I was offering this as an actual dinner; well I was including the main food groups!!
So the recipe says to serve with bread which I did, but it also threw in a few other things; cooked chicken, chorizo, crackers and gherkins! No idea if these don’t quite meet with fondue etiquette but I wanted to try them!
So how did this taste? Honestly it was a bit heavy on the alcohol! Just as well my husband wasn’t having to go to work after this! The first few dips are pretty clean, but then after that it does start to turn into a cheesy stringy mess, which actually was quite fun! The bread was the best dipper followed closely by the gherkin. The meat wasn’t quite right; it was ok but quite a strange combination of cold meat and melted cheese!
Excuse the dated looking photo!
Would I make this again? Yes but would cut back on the kirsch.