Cheese Fondue - AndyPryke.com
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Cheese FondueIngredientsIt's basically cheese and white wine, with a few other things thrown in for flavour and to stop the mixture seperating. Recipe (serves 6 fairly hungry people)
Method
Which Wine?I used Soave last time as it's quite dry (and cheap). I've heard that Swiss Fendant is good too.Which CheeseI normally use 1/2 Emmental and 1/2 Gruyer. Other's recommend 2/3 Gruyer to 1/3 Emmental; 1/3 Gruyer, 1/3 Emmental, 1/3 Bergkase![]() Tips and VariationsRather than adding cornstarch mixed with the Kirsch, sprinkle it all over the grated cheese. You could put the cheese in a big bag and shake with the flour to get it even. Next time I'm going to try adding the cornstarch to the wine right at the beginning. The starch helps emulsify the cheese / wine mixture, as does the alcohol. Apparently, adding Creme Fraiche can also help prevent the fondue seperating into a liquid and solid part. The acid in the wine and lemon juice stop the protein in the cheese clumping together. If it does separate out, I've read you can take it back to the stove and add some more wine/cornflour and whisk it a lot. I've heard that leaving the grated cheese exposed to the air for a while can help dry it out and make the fondue work better. Using the lowest possible heat when melting in the cheese is meant to help keep the mixture smooth too. If you get it too hot, it may seperate out. |
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