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Cheese
Fondue Recipes
There are many
different variations of cheese fondue. In France, the most
famous recipes are:
-
Fondue
Savoyarde
-
Fondue
Jurassienne
In addition to
the French national recipes for cheese fondue, there are also a
number of well-known recipes that are originally Swiss, but are
also now part of the French cuisine. In particular:
During May/June
2007 we will be adding each of these recipes.
Some cheese
fondue recipes are based on a single variety of cheese, but many
combine two different varieties. In addition to cheese, the
recipes include wine, garlic and bread. Many recipes also
include additional ingredients such as kirsch (a cheery brandy)
or starch (to help bind the wine and cheese together). In
general, one should allow per person 200 g (7 ounces) of cheese
and 100 ml (3.5 ounces) of wine.
The most common
problem with a cheese fondue is the wine and cheese separating.
This detracts from both the taste and the flavour. This can be
avoided by ensuring that the fondue is not over-heated (it must
be hot, but never boil) and by using a binding agent (such as
potato starch).
In addition to
there being many variations of each of the different cheese
fondue recipes, there are two of particular note. One is that
the original versions call for the garlic to be chopped up and
included in the fondue, whereas most English translations of
these recipes have the garlic cut in two and then rubbed around
the interior of the fondue dish and then discarded. The original
approach reflects the French passion for garlic whereas the
English approach reflects a more reserved approach to garlic. In
our recipes we have followed the original traditional approach,
but if you find that this gives too strong a taste, feel free to
take the English approach of merely rubbing and then discarding
the garlic.
The other major
variation is that many English translations of the recipes omit
the binding agent (e.g. potato starch). Although this simplifies
the recipe, it increases the possibility of the wine and cheese
separating. To minimise this risk, we follow the traditional
approach of including the binding agent.
If it so happens
that the cheese separates from the wine, one can simply reduce
the heat somewhat and periodically stir the fondue to mix them
together again.
If the cheese
fat rises and forms a layer of fat on the top, or if the fondue
becomes too thick, the easiest and quickest solution is to add a
bit more wine and stir. Although not a perfect solution, it
should allow you to continue with the meal without problem.
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