Month: February 2015

How to eat cheese fondue

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cooking / food

Eating cheese fondue requires some nuances. Accompaniments? The best things to eat with fondue are pickled things, such as pickles, or onions. Also extremely good are thin slices of air-cured beef such as Bündnerfleisch from the canton of Graubünden, or Italian Bresaola from over the alps in Italy. The meats should be extremely lean – avoid anything with fat, as the cheese has enough fat in it. Keep stirring. The fondue should be continuously stirred while heating on the rechaud. A figure-8 pattern will keep […]

Making cheese fondue

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cooking / food

Cheese fondue is a classic Swiss winter meal, especially when it is snowing outside. You can easily buy one of the “ready-to-heat” packages of fondue – they somehow just don’t taste the same as home made fondue. They ready-Fondue packets are perfect for on-the-go meals, like ice fishing, because it is simple to reheat, but not ideal if you are entertaining. Is it hard to make fondue? Not at all, it’s easy. I learned as […]

What cheese to use for fondue?

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cooking / food

What makes a good fondue cheese? What sort of Käse (the Swiss word for cheese) should you use? Most Swiss-type hard and semi-hard cheeses work. Swiss cheese was first mentioned by Roman historian Pliny the Elder in the first century. He called it Caseus Helveticus, or the “cheese of the Helvetians”. Usually a minimum of two different types of cheeses are used, to produce the right flavour profile. The classical combination is Emmentaler, and Gruyère – with Gruyère probably considered the […]

A brief history of cheese fondue

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cooking / food

When the first flurries of winter creep over the land, thoughts turn to comforting foods like fondue. When people think of fondue they think of pots of melted steaming cheese, and bread. Inspired by the alps, and visions of “The Sound of Music“, fondue parties became popular in the 1970s, and diversified to the likes of fondue bourguignonne where meat is cooked in oil, fondue chinoise (basically a hot pot using broth), and the ubiquitous chocolate fondue. At […]

Rehabbing a “Le Creuset” pot

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cooking

If there is one must-be pot to have in the kitchen, it is likely a Le Creuset pot. I have had my current No.24 (24cm, 4.2L) blue pot for nearly 15 years now, and it it probably the most used pot I own. I have numerous stainless steel pots, a couple of copper ones, hard anodized, and even a large aluminum stock pot – but the one I use to cook stews, pasta sauces, whole […]