Have a fondue set?
Do I buy cheese that melts easy?
I've seen fondue cheese? I assume that is the one Ibuy?
- cheese
- potatoes
- broccoli
- bread
Is that it?
New to Swiss life? How would one do Fondue ?
A heater is a must :/
You might need to try different brands of cheese till you find the best matching for you
Then I would suggest you to get some garlic and massage the bottom of the fondue pan, heat it , then add the cheese, you might add some wine as well depending on your taste
Stir it good till its creamy (again depending on your taste)
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Brocolli?
Potatoes are optional.
Need Kirsch too
You should as well buy white wine, Kirsch , garlic and nutmeg. A traditional cheese mix is moité-moité (half Gruyère, half Vacherin). Recipe can be found here .
Enjoy
This made me weep a little, inside.
Well, despite some of the above replies, there are no rules for what makes up a fondue.
Yes, the "classic" Swiss one would be made with a mix of Emmental and Gruyere, sometimes a little Appenzeller too, white wine, a little kirsch with some cornflour mixed in for thickening and a touch of lemon juice.
But don't feel constrained by that, you can try any cheese or combination you like, substitute different alcohols, additional flavours, whatever you feel like. A normal method would be to heat up the liquid first, add and melt the cheese, then thicken with the cornflour mix. This will be broadly similar whatever combination you try, and most will work equally well by substituting something like milk (or dry apple juice) for the alcohol if yo absolutely must.
We used to do some amazing ones, mostly from this book http://www.amazon.com/Fondues-Sonia-.../dp/B000PX1NYO including many with non-Swiss cheeses.
For example, vintage cider, blue Cheshire, Double Gloucester and Red Leicester, or Pale Ale, Red Leicester and Wensleydale, with a little mustard.
Or go French and use Brittany Cider and Calvados, with Brie and Cantal, or Champagne, Camembert and Emmantal.
Nor need one feel rule-bound with accompaniments either. Different types of bread go well with different flavours - try some Onion bread with a tangy mix, celery sticks with a tomato juice, vodka, Worcestershire sauce and cheddar one. Boiled or roasted potatoes, peppers, carrots, absolutle anything you feel like.
Chopped fruit is also great, apples, pears, semi-dried apricots...
And maybe add some sliced sausage into the equation, or serve with a typical French selection of charcuterie, with chips on the side.
Got to stop typing now - getting hungry.
Edit: Oh, and for the OP - yes, it's a lot easier with a Fondue set including a heater, but you prepare it all on the stove, so you could easily just do it in a saucepan and then keep it hot (ish) above a tea-light. But a proper set makes it a lot easier.
(weeping silently in his corner)
You also need to be slightly cautious about which wine you chose, some taste disgusting when drunk with cheese.
Traditionally (at least in the Geneva region) Fendant is the plonk of choice, but if you're unsure/don't like Fendant, then most wines will have a 'serving suggestion' on the bottle label.... or ask someone in your local wine shop.
The absolute best fondue is 100% Vacherin, melted over bain-marie and with just a dash of water. No wine, no kirsch, no garlic, no %&*"ing corn starch . Eat with white bread and possibly some new potatoes, with a few pickles if you want. Accompany with fendant white wine or black tea.
FTFY.
Tom
Thick slab of Cheddar on a piece of toast, under the grill until melted and golden, served with a dash of Lea and Perrins, thats Fondue you can eat every day.
Just goes to show that one man's absolute best is another man's inedible mush
Personally I think garlic and kirsch should be used in very small quantities. IMO if it actually tastes of either of them there's too much, they should add to the flavour without being detectable in themselves, as they then just dominate.
Some years ago there was a pub in Aarau with a great fondue, made with (lots of) whiskey.
Go to your local cheese shop (there should be plenty in Zug). They usually have a house mix for fondue. Try that and ask how to prepare it.
Don't we all just use the pre packaged cheese fondue bags?
You buy a packet of ready made Fondue and follow the instructions on the packet.
Basically the main ingredient to dip in cheese is bread - Parisienne if you like a crusty crust, or any other white/brown bread you fancy - cut into small chunks.
A small glass of Kirsch is nice to dip the bread into, if you`re an adult, and in a happy mood.
Black tea to sip helps to digest the cheese.
White wine for back-up.
Black tea for the kids.
One can have side dishes of anything else you like to dip in the cheese .... broccoli, carrot sticks, gerkins, onions. Apple/pineapple chunks go well with the cheese.
Later on if you feel ill from too much cheese take half a teaspoon Bicarbonate of Soda (Natron) in a glass of water.
ok ok back to being serious - what prof. said.
and don't use a metal container to heat it up, unless you enjoy spending hours in the kitchen trying to clean it up again...
The immigration SWAT Team is informed!