HANSA-FLEX Cook book
Typically South Africa
Original Swiss Cheese Fondue
One of the most popular Swiss dishes is cheese fondue. No household should be without a caquelon - the name given to the pot in which the fine dish is prepared. On a rechaud - the so-called burner - the fondue always stays warm, even on the table.
According to various stories, monks were not allowed to eat solid food during Lent; by melting cheese, hunger was satisfied without breaking the fasting rule. In Switzerland, the explanation is widespread that the origin of fondue lies in the Kappel milk soup, which was eaten at the conclusion of peace in the first Kappel War.
Cheese fondue as a Swiss national dish has only existed since the 1950s - with the inclusion of the dish in army cookbooks, fondue became known throughout Switzerland. The conscripts brought the recipe from their military service to their families.
Probably the first fondue recipe in German comes from the cookbook of Anna Maria Gessner from Zurich, which she wrote in 1699: "Put half a glass of wine in a pan and the embers and put the scraped or melted old cheese in it and let it boil in the wine until it has completely melted and you can no longer feel the wine in your mouth.
- Rub the fondue pot well with the garlic clove. Pour the wine into the fondue pot and heat. Stir in the grated cheese, half Gruyère or L'Etivaz and half Vacherin, and stir over a medium heat until smooth.
- Pour the cherry brandy into a cup and add the cornflour. Stir into the cheese mixture. Finally, season to taste with salt, pepper and nutmeg.
- The pot is now served at the table over a burner. Serve with baguette cut into cubes, which are speared onto the fondue fork and dipped into the cheese.
Our wine recommendation is Fendant du Valais.
Recipe for 6 Persons
|400g||Greyerzer oder L‘Etivaz|
|1||Clove of Garlic|
|1 Pinch||Of Nutmeg|
|1 Pinch||Of Salz|
|5 cl||Cherry Brandy|
|0,4 l||Dry White Wine|