MADE TO MELT ON YOUR BAGUETTE...
Fondue is not only about melted cheese with bread dipped in, it's about getting together with friends around a hot pot of bubbling cheese and savoring winter flavors.
- Meule de Savoie
Rub the fondue pot with some garlic. Turn on the heat under the pot and add the cheese. Stir in a teaspoon of cornstarch/maizena and bring to a simmer. Stir continuously. The fondue should be thick enough to richly coat the back of a spoon. If it’s too thin, add more of the cornstarch until you reach the desired consistency. Season the fondue with freshly ground black pepper and/or a pinch of ground cumin, if desired.
An acidic ingredient might be necessary because it breaks up some of the stringiness of the cheese. Wine is the standard acid of choice, and you usually need about 1 cup (250 ml) of wine per 450 g of cheese.
- Dry white wine is ideal
- For a non-alcoholic option, substitute the wine for milk and add 2 to 3 Tbsp (30 to 45 ml) of lemon juice
- or a 50/50 mixture of milk and chicken or vegetable stock (broth) and add 2 to 3 Tbsp (30 to 45 ml) of lemon juice
Country of origin: France
Producer: Various cheese producers
Portion size: 300 Gr packet - 2/3 adults
Stuff to consider: unpasteurized, lactose, possible to freeze