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When I was training as a chef, I spent two years in Switzerland. Switzerland's known for its fine cheeses, and it seemed to me that almost every meal incorporated a different cheese. With the leftovers, the Swiss make fondue, a fun and simple way to enjoy a great meal.
To make a traditional fondue, sauté garlic, onion, caraway seeds, cracked black peppercorns, and some red wine. Then whisk in grated cheese along with a little heavy cream if you like. You can even add another liquor -- maybe cognac or sherry -- to add another layer of flavor.
The key is to start with really good quality cheese and avoid processed cheeses. When you buy cheese for fondue, decide on one dominant flavor, and another that's bland. For example, don't mix Danish blue and cheddar -- both are too strong and won't give you a nice mellow flavor. Instead, try a combination of a strong cabrales and a mild manchego.
As for the dipping, I like to keep things simple and just dip hunks of crusty bread into the cheese, but broccoli, celery, and carrots are all great too.
To make a traditional fondue, sauté garlic, onion, caraway seeds, cracked black peppercorns, and some red wine. Then whisk in grated cheese along with a little heavy cream if you like. You can even add another liquor -- maybe cognac or sherry -- to add another layer of flavor.
The key is to start with really good quality cheese and avoid processed cheeses. When you buy cheese for fondue, decide on one dominant flavor, and another that's bland. For example, don't mix Danish blue and cheddar -- both are too strong and won't give you a nice mellow flavor. Instead, try a combination of a strong cabrales and a mild manchego.
As for the dipping, I like to keep things simple and just dip hunks of crusty bread into the cheese, but broccoli, celery, and carrots are all great too.
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