During the 1970s fondue became a craze not only in America, but in Argentina as well. My parents got a beautiful fondue set and on rare and special occasions they’d go to the expensive cheese shop and create this wonderful dish that we all could share. As a kid I LOVED it – and I still do. As a kid we always ate it with toasted bread crumbs. In Geneva, I discovered that fresh bread was even more authentic – and as a grown up I experimented on different things I could dip in it.
The following is the recipe that I use now. The traditional liqueur for fondue is kirsch. That’s not always easy to find and you may hesitate at buying a whole bottle when you only need a little bit for this dish. I’ve substituted it with Calvados or just plain cognac or brandy with great results. BTW, in America all these cheeses are usually available at Trader Joe’s.
As a kid, and for many years, I used a regular fondue set with an alcohol burner. A few years ago I bought an electric fondue set and I LOVE it! It’s so much easier to keep the temperature at the right setting! I highly recommend getting one.
Traditional Cheese Fondue
- 1/2 lb Havarti cheese
- 1/2 lb Gruyere cheese
- 1/2 lb Emmental cheese
- 2 tbsp. cornstarch
- 2 cloves garlic, cut in two
- 1 glass white wine
- 3 tbsp. kirsch or another brandy
Shread the cheeses, put in a bowl, add the cornstarch and mix together. Set aside.
Rub the garlic on the interior of the fondue pot and leave in. Add wine and heat until boiling. Add the cheese, a handful at the time, stirring until it melts. When all the cheese melts down, turn down the temperature and add the brandy. Take to the table. Maintain temperature to just bubbling while you eat.
Serve with: French or sourdough bread, raw broccoli, apple and/or pear slices, sausage slices, mini-meatballs, cooked tortellini and anything else you can think of.
Chocolate Fondue Recipe
Argentinian Fondue Recipe
Marga’s Best Recipes
I came across this cheese at PW Supermarket and gave it a try. It was wonderful. Though it’s only double cream, it is the creamiest cheese I’ve ever tasted, it’s texture was pure silkness and every bite (on sourdough baguette) seemed like a luxury. I also loved the taste, milder and less bitter than brie. It was quite a hit with my omnivorous 10-month old too.
I’m having a wine & cheese “salon” tonight and these are the cheeses I’m serving. The descriptions are from the web, not mine.
Bingham Hill handcrafted Tuscan Herb creme cheese
Don Bernardo Manchego
From The Marketplace at Rockridge
Tomme Crayeuse is a cheese from Savoie (along the Swiss-Italian Alps) in France. Tomme basically means wheel, although it is a generic word for piece or section. The rind of Tomme Crayeuse is grayish brown with yellow moldy patches that develop as the cheese ages. The taste of the cheese is slightly soft with citrus notes and somewhat earthy flavors
The “green flower” of the Loire Valley in France. Fresh, milky white goat cheese dusted with dried herbs that beautifully highlight the tangy sweetness of the cheese. Spread on a baguette and serve with a crisp, tart sauvignon blanc or a light fruity red.
St. Agur Blue Cheese
A medium strong creamy blue cheese, made from cow’s milk in Auvergne. It is excellent with full bodied red wines, great on bread for a snack or in a salad. Hard to find and extremely likable. Could be used as a more delicate substitute for Gorgonzola in sauces when Dolcelatte is out of season or too strong. The cheese has a very strong and spicy taste when rippens.
Le Tonneau is a new cheese from Switzerland. Its rind is dark in color, with grooves that resemble a barrel. Along with the character of a large cheese, it has a unique taste with a full, fruity flavor. It has a novel consistency and a softness, creaminess and delicacy never known before in a true cheese.
Aged one year, this firm cheese offers loads of flavor, including a hint of salted caramel. Intriguing and addictive, it is essentially a goat’s milk gouda. Named “Best New Product in Show” at the 2002 Fancy Food show.
And from Trader Joe’s, I got a:
Belletoile Triple Cream Brie is our favorite brie. It’s 70% cream which means it’s extremely creamy and smooth. It has a rather mild flavor which I love.
We buy it at Trader Joe’s where it’s usually available. Yesterday Mika had a couple of cracker/brie sandwiches which she enjoyed very much.
I love cheese and, like with almost everything else, my taste for cheese has expanded as I’ve aged. I’m almost to the point where I’d be willing to try those stinky cheeses my father loves so much. Michaella is a dairy-fiend herself and she is extremely fond of cheeses. She likes almost all of them, though I recently found out she is not fond of chevre. Her dad didn’t use to like it either, and I think Mika has inheritted Mike’s taste in food as well as his looks and personality.
I don’t know very much about cheese, however, so I figured I’d start writing about different cheeses I tried so that I could remember which ones I liked and disliked and why. I’m starting with Stilton, even though I wrote a little bit about that cheese in my posting below, as it’s a new cheese I tried today.
Stilton is a blue cheese from England. I found it at Safeway (Clawson brand) for $13 a lb. I really like it. It’s quite creamy for a blue cheese, though it can crumble, and has an intense flavor that is still less pungent and bitter than other blue cheeses (like Roquefort or Gorgonzola). Indeed, it doesn’t taste completely as a blue cheese – it even reminded me a little of gruyere. It was good in the blue cheese burgers I made, but it’s actually one blue cheese I’d eat by itself. Indeed, it’s recommended that you enjoy it alone with a glass of port, though I think it would also go great with the cherry preserves we had at Piperade. This is definitely a cheese I could serve as part of a cheese course or, as the British (used to?) do, as a finish to a meal.
Here is some more info I found on the web about it: