TYPICAL FOOD OF SWITZERLAND DIANA NAVARRO JANETH RABAGO VICTOR PEREZ
CHEESE FONDUE Melted cheese with bread cubes. The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called ‘caquelon’.
CHEESE FONDUE INGREDIENTS
Ingredients:
1 GARLIC CLOVE, HALVED 1 POUND GRUYÈRE CHEESE, GRATED 1/2 POUND EMMENTALER CHEESE OR OTHER SWISS CHEESE, GRATED 1 CUP DRY WHITE WINE 1 TABLESPOON PLUS TEASPOON CORNSTARCH 1 TEASPOON FRESH LEMON JUICE 1 1/2 TABLESPOON KIRSCH FRESHLY GROUND PEPPER FRESHLY GRATED NUTMED
CHEESE FONDUE RECIPE
Step 1: Rub inside of a cheese fondue potor medium enameled cast iron casserole with the garlic clove; discard the garlic. Combine the grated gruyère and emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderated heat, stirring occasionally, until, the cheese begin to mel, about 5minjtes. Add the kitsch and generous pinch each of pepper and nutmeg and cook, stirring gently , until creamy and smooth, about 10 minutes; don’t overcook the fondue or it will get stringy. Serve at once.
Everything began in 1794, the recipe was first founded in the recipe book of the French chef Jean Anthelme BrillatSavarin, but it was put for first time in 1825. Jean founded the recipe at "Le Canton de Vaud". Until 1885 they started putting white wine in it.
L'histoire
IN SWITZERLAND THEY SPEAK DEUTCH AND FRENCH
Resources
HISTORY
BOOK AUTHOR
Zaino, C. (2013, 12 febrero). Tracing fondue’s mysterious origins. BBC Travel. https://www.bbc.com/travel/article/20130 212-tracing-fondues-mysterious-origins
Jacques Anton De Papaus
L'AMOUR À SOUISSE
01/10