Cheese fondue: original recipe and accompaniment

Very good morning, good afternoon, good night or when they are reading this cheese fondue recipe! This dish is ideal for small meetings, where food accompanies a beautiful talk: it is super versatile recipe that can be adapted to the cheeses that each one gets in the area where they live.

Then you are very welcome to Paulina Cuisine, which today we will learn how to make a traditional cheese fondue and some ideas for accompaniment! Choose the movie, that today's food we already have!

About this cheese fondue recipe

The cheese fondue recipe emerges in the Romandía region, as a resource for people who lived in the high mountains. What they had most was bread, cheese and cold. And well, they say that the need exacerbates ingenuity ... we love them. They came up with one of the most loved dishes for all!

Time went by and modified and adding things. Each recipe adapts to the tastes and products of each region and culture. The recipe that we bring today is one of the most classic. I am already savoring it before telling them.

To take into account: if they are very liquid, you can thicken adding more cheese or cornstarch dissolved in wine or kirsch, and if it was thicker than we expected, you just have to add a little more wine.

To calculate the amount of cheese fondue per person you have to take into account if it is going to be an entrance or the main dish. If it is an input or for chopping, 100 gr of cheese is calculated per person, if it is a principal, 200 gr.

The types of cheese to be used depend on each taste, they have to be cheeses that integrate well, which melt, the ideal is to mix 2, 3 or 4 cheeses. But they test what is the mix that they like best! Ah wait, one last thing: when they are melting, keep in mind that cheese should not boil. Ready.

Accompaniments for cheese fondue

The classic cheese fondue is the bread, cut into pieces. It is the classic, the original recipe ... but we can add a lot of things!

To take into account, accompaniments should not be easy. But they will be all the fondue with bits of things and change their pleasure. When they are more firm, better. Another more thing, the size is of a bite: so they can wet it in the cheese fondue and direct to the mouth!

We go with a couple of ideas, this is how they are inspired by:

• Bread : Let's start with the classic, bread with cheese fondue is excellent. There is not what to give him. He is the perfect companion. You can't miss! They can try putting a couple of different breads: white, integral, cereals ... It has to be a firm bread. If you have a couple of days better!
  If you want to make chrutones (or croutons, as you tell you) it is also a good idea.
• Papines : Both potato cubes and the middle -cut papines are another classic cheese fondue. The best way to cook them are as follows:
  cut the papines in half (if they are very small it is not necessary) and salt and pepper, add a generous jet of olive oil and herbs to taste. Romero, thyme ... oregano ... the potato looks good with everything! Mix well with your hands, to integrate everything well and dispose of an oven plate. Take until golden brown !!
  If they do not want part of the herbs to stay in the cheese fondue do the same but without adding them.
• Raw vegetables : whatever they want! Like the rest of the things, cut into the bite size. That is the only thing I have to say, then use celery, cherry tomatitos, carrot ... what they have at home.
• Cooked vegetables : the broccoli, the cauliflower, bits of bells ... mmmm how rich! The best way to cook them is steamed, they keep the color much better and do not absorb water. Then they do not disarm and are beautiful for presentation, they also maintain their nutrients more. A beauty.
  If you don't have to steamed them, bake them!
• Salachichas : They are very good to make a more complete meal and it becomes very fast. In this category, sausages enter. They are excellent!
• Cubes meats They can wrap them in ham or bacon to give it even more flavor. They can build skewers with meat, bacon and fungi, they will break it!
• Fruits : fruits? Yes. Frutillas, apples, peach, pear ... They are a party. Always add some fruit to the table, in addition to being delicious, it helps to give a little freshness to the palate.

These are ideas when passing, in reality to define the accompaniment of the fondue, do you have to follow a very simple formula: it looks good with cheese? Ready. It will go well in my fondue. Tell us in comments what do you think! Enjoy the recipe friends,

Assistant Gabu

Ingredients

• 300 grs of gruyere
• 200 grs of gouda
• 200 grs of Fontina
• 350 cc of dry white wine
• 2 tablespoons of cornstarch
• 1 garlic clove
• Condiments: salt, pepper, nutmeg
• 2 teaspoons of Kirsch, rum or cognac (optional)

How to do Step by step cheese fondue

The traditional fondue recipe is delicious!

1. Cut the garlic clutch and rub it by the pot to permeate the aroma.
2. Mix the two tablespoons of cornstarch next to the Kirsch. You have to mix until there are no lumps. Reserve.
3. Put the white wine in a saucepan and bring to the fire. Once it boils add the dissolved cornstarch and stir with a wooden spoon.
4. Add the grated cheeses and mix 8 until they are founded.
5. Add the salt, pepper and nutmeg and continue stirring for 5 more minutes, until a creamy texture is.
6. Serve the preparation in a fonduera or something to take to the table. Have the accompaniments, the skewers, and lift the table fondue!