You need: (serves for 4)
1 loaf white bread
2 cups (dry) white wine
1 (good) shot of brandy
200 g (7 oz) Emmentaler cheese
200 g (7 oz) Edamer cheese
50 g (2 oz) Parmesan cheese
Originating in Switzerland, Cheese Fondue has spread rapidly throughout the world during the second half of this century. We are happy being able to give you a genuine Swiss recipe.
Cut the bread into a little less than inch-sized dices and serve on plates.
Cut a clove of garlic into halves and rub the inside of the fonduepan with them. Add the wine and the grated cheese and cook it slowly (stir!) until the cheese has melted and makes a smooth blend. Add a shot of brandy and serve. The art of a true Fondue-master is to keep the cheese boiling not to hard, but just enough to keep it smooth. Don't forget to stir now and then, even while eating.
How to eat: pierce a piece of bread onto your fonduefork and dip it into the pan. On removing, turn the fork, until the cheese has cooled off and hardened, before eating.
And don't forget about traditions: there is a penalty for dropping your piece of bread into the pan! Ladies are supposed to pay with a kiss, whereas gentlemen should supply another bottle of wine. Eat the Fondue in candlelight, listening to soft music and it makes your day.
A lot of thanks to Peter Suter from Switzerland, who initiated me into the art of eating Fondue, many years ago.
The ingredients above are as close as you can come from an international point of view, regarding to what is available. To be really genuine, you should of course use only Swiss cheese, and change the Edamer (Holland) and Parmesan (Italy) to a cheese called Vacherin. Neither should you take any brandy, but instead Kirsch - if you can get hold of it.
If you enjoyed it, please tell your friends.
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1.3.2004 by the "chef"