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Even though fondue is classically made with white wine, it can also be made with other alcohols like brandy, beer or whiskey or, for a non-alcohol version, with flavorful stock. But there are a ...
Fondue (UK: / ˈ f ɒ n d (j) uː /, US: / f ɒ n ˈ d (j) uː /, [3] [4] French:; Swiss Standard German pronunciation:; Italian: fonduta) is a Swiss [5] dish typically consisting of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other snacks ...
When I was working on my cheese fondue recipe, I played a bit with the wines in it. I tested the recipe with both light, tart Pinot Grigio, and buttery, oaky Chardonnay.
At the base of the fondue pot is the heat source (stove or candles). Fondue was first described in 1699 in a Zürich manuscript by Albert Hauser. It is entitled To cook cheese with wine and resembles the recipe of today. Fondue was also promoted by the Swiss Cheese Union in the early 20th century. [22] Today, it is often considered to be the ...
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Fontina is a cheese that is semisoft to hard in texture and mild to medium-sharp in flavor. It has a milk fat content around 45%. The characteristic flavor of Fontina is creamy and mild but distinctively savoury and nutty, the nuttiness increasing with aging. Fontinas from Sweden, Denmark, and the United States have milder flavour, softer ...
Here are 23 fondue ideas to serve at your next party... A bubbling pot of creamy cheese, of course. 23 Fondue Ideas to Try, Because There’s No Such Thing as Too Much Cheese
Gruyère is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, [3] particularly suited for fondues, along with Vacherin Fribourgeois and ...