Fondue Info

Ingredients

• Cheeses:
• Cheddar
• Monterey Jack
• Gouda
• Brie
• Fontina
• mozzarella
• Parmesan
• fresh goat cheese
• cream cheese
• Firm and semi-firm cheese work better than dry, crumbly cheeses.
• Cheeses can be flavored with herbs, chiles, mushrooms, olives, mustard, etc.
• Dippers:
• cubed crusty bread
• other breads: croissant pieces or toasted bagel chunks
• pretzels
• tortilla chips
• vegetable pieces
• apple slices
• cooked shrimp
• salami pieces
• Wine:
• Swiss fendant (hard to find)
• Sauvignon blanc
• dry Riesling
• Beverages:
• beer
• kirsch
• black tea
• wine used in fondue

Preparation

1. Cooking tools and methods:
2. fondue pot with stand and alcohol burner (ceramic insert)
3. OR
4. electric fondue pot
5. OR
6. ENAMELED CAST-IRON, earthenware or ceramic pots that can be used on the stove
7. OR
8. a slow cooker


9. Long fondue forks or wooden skewers


10. Watch out for scorching and curdling.


11. Do not clean pot right away. Heat pot for a minute or two, turning the hard, thin film into a crisp crust. Take it out, break into pieces and serve.
12. It is a delicacy called la religieuse by the Swiss.