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Cheese Fondue — There are as many recipes in Switzerland for fondue as there are fondue pots. Fondue varies by the many combinations of cheese, wine, schnaps, and seasonings. A fondue is meal is delicious and a social event at the same time.
A cheese fondue is started by rubbing the pot with a garlic glove, followed by heating a dry white wine in the pot on the stovetop. Add several shots of Kirchwasser (cherry brandy) schnaps for additional flavor. Then slowly add natural aged cheeses, such as Gruyére and Emmentaler. Corn starch can be added to thicken the mixture just before bringing to the table. Other seasonings can be added such as garlic, pepper, or nutmeg. Transfer the fondue pot to the table where it is heated by a fuel burner in the pot stand (rechaud). Dip small cubes of crusty bread using long forks into the cheese mixture and consume immediately.
Serve the same wine as used in the cheese fondue mixture. Black tea also is a good match.
Toward the end of the fondue, a crust of cheese will form on the bottom of the pot, which is delicious to eat after scraping from the pot. At the end, it also is fun to add a raw egg or two to the bowl and scramble.
A heavy ceramic pot is traditionally used for cheese fondue. A heavy cast iron pot also can be used for cheese.
Another delicious type of fondue uses either hot oil (Fondue Bourguignonne) or hot beef broth (Fondue Chinoise) for cooking bite-sized pieces of meat, vegetables, or tempura in a metal pot.
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