Cheese Fondue, Fondue, Eat, Cheese

The word fondue comes from the French word fondre also it means to melt or to blend. They need to have named it after Medical Marijuana Doctors Orlando FL for outstandingly delicious but even that would be limiting. There are so many varieties and kinds of fondues out there that perhaps one word really can not describe it.
I’m sure you’ve probably heard of or even tried cheese fondue. It was popular in the 70ies. In the event you were not around back then, maybe you got a fondue pot for a wedding present and have been meaning to try it. Or maybe you have never tried it whatsoever. Whatever your background, this guide will show you the basics of cheese fondue and hopefully get you excited to experiment with the many other varieties such as hot oil, broth or dessert fondues.
Cheese fondue originated in the alps at the end of winter when food supplies were low. Farmers would use what they had on hand to feed their families. Cheese, wine and bread were usually all that was available. So they threw the cheese and wine in a pot and dipped their bread in there and waited for Spring.
So why is fondue popular again? It’s not because people are having trouble finding food during the winter. Supermarkets took care of this problem. No, fondue is popular again because it’s fun and delicious. A fondue party is a great way to have a dinner party. All the homework can be done before the guests arrive and the host may enjoy the meal and their company without running back and forth from the kitchen to the dinner table.
Alright, so lets get you cooking. First thing you’ll need to try fondue is a fondue pot. Just plug them in, place the temp and you’re all set. There are also ceramic pots and metal baskets that you could use but you can’t cook hot oil fondue in a ceramic pot and the metal pots are not great for cheese fondue. The electric fondue pots are the most versatile and they are even made dishwasher safe now. When folks talk about fondue this is what they are discussing. Remember to utilize the real Gruyere and Emnenthaler cheeses rather than some swiss in the supermarket. You will taste the difference and so will your guests.
Classic Cheese Fondue
1/2 pounds Gruyeye (shredded)
1 tsp Garlic
2 cups Dry White Wine
3 tbs Kirsch (also known as Kirschwasser – cherry brandy)
Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove – insert clove to bud or disgard it (your choice)
Reduce heat to low and gradually add cheese while stirring
Gradually add rest of ingredients while stirring
To Dip:
Italian Bread (or any crusty bread) cut to bite-sized cubes
Vegetables – Broccoli, Cauliflower, Bell Peppers, etc..
Fondue Tips & Traditions:
If the fondue is too hard add more wine.
If the fondue is too soft add more cheese.
Have your guests stir in a figure eight pattern every time they dip something.
Tradition says that if the thing you’re dipping comes from your fork: Men-Next round of drinks is on you, Women-You must kiss the man to your left
Make your own customs. The ones above are obsolete and seem a little chauvinistic to me.
Cold drinks are not usually served.
The traditional drink for fondue is hot tea or the wine that you used to cook with.
Ignore the rules and serve Merlot. It goes great with cheese fondue.

Cheese Fondue

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