I consider myself a huge cheese fan. I cannot imagine living on the planet without a piece of cheese!
Seriously, I was visiting in Switzerland! This country is famous for several things like Rolex, chocolate, cheese, goes on. I told myself to experience tasting a cheese fondue! And I did! It was incredible flavor! I truly enjoyed it!
Since the 1950s, the name “fondue” has been generalized to other dishes in which food is dipped into a communal pot of liquid kept hot in a fondue pot.
A full cheese fondue set in Switzerland. Apart from pieces of bread to dip into the melted cheese, there are side servings of kirsch, raw garlic, pickled gherkins, onions, and olives!
Cheese fondue consists of a blend of cheeses, wine, and seasoning. To prepare the caquelon, it is first rubbed with a cut garlic clove. White wine is slightly heated with cornstarch, and then grated cheese is added and stirred until melted. It is often topped off with a bit of kirsch. The cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the caquelon.
When it is ready, diners dip cubes of bread speared on a fondue fork into the mixture.
By the way, Switzerland friends highly recommend eating a cheese fondue in the winter season.
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