Classic Cheese Fondue
We can hardly talk about Raclette without mentioning its other
close relative - the Cheese Fondue. Cheese Fondue is a dish where
two or more cheese types are combined together (and raclette cheese
often is one of them), dry white wine added and is melted to form
a smooth liquid consistency. Ideally it is cooked in a wide earthenware
or terracotta pot to help distribute the heat evenly and is kept
warm on a fondue pot burner. Guests take crusty bread cubes and
dip them into the cheese mixture with long skewers. Other Fondue
dishes use hot oil, chicken broths or spicey wine instead of cheese
to cook dipped ingredients such as meat cubes and vegetables.
The Cheese fondue has quite humble origins as Swiss households
made the most economic use of everyday ingredients. Based on the
concept of eating from a communal pot which is common to many
other cultures too. Each canton in Switzerland lay claim to their
own version of the Cheese Fondue using cheese made in that particular
region. The French preferring Comtè and Beaufort cheeses
and the Swiss preferring Gruyère and Emmental as the basis
for their cheese fondues. Raclette cheese also tastes very good
in a cheese fondue.
Gathering around a pot of bubbling something creates a special
warmth and togetherness. Gemütlichkeit is a German word for
cosyness or feeling pleasure in a comfortable atmosphere. Ski
lodges, country cabins, old dimly lit village pubs have the same
intimate atmosphere. It's sometimes difficult to create in modern
restaurants but having Raclette or Fondue at home is a great chance
to enjoy an old tradition and delicious fun meal.
Sometimes fondue is portrayed as back in vogue again. But the
truth is it never went out of culinary fashion. The French, Germans
and Swiss have been continuing to have fondue long before and
long after we heard about it here in Australia. It hit our Australian
table tops in the 70's when prawn cocktails and casseroles were
in. It was the year 1968 when manufacturers were able to forge
aluminum pots with an acrylic coloured outer coatings. Suddenly
homes were swamped by bright orange, green, or blue coloured,
flowery patterned fondue sets.
Regardless if fondue is back in vogue again, thankfully the cheeses
that we use to make Fondue remain available to us in Australia
and wont be in any way loosing their popularity in the near future.
Recipe for Classic Cheese Fondue:
300g Emmenthal cheese (hazelnut aromatic flavour)
500 g Gruyère cheese (sweet, fruity flavour)
375ml dry white wine (flavour and creates smooth
4 tablespoons Kirschwasser (Cherry Liqueur from liquor
store, aids in digestion)
1 tablespoon lemon juice (the acidity helps to break
1 clove garlic(for flavour)
1 tablespoon cornflour (helps to bind cheese and liquid
1 pinch nutmeg (seasoning)
white pepper (seasoning, no salt required)
2 loaves Crusty French bread Baguettes (allow to
dry out a little as fresh bread tends to be too soft, approx.
1/2 a stick per person)
fuel for the fondue burner (here's a tip: get our raclette
Entertainer with hot stone top and you'll never have to worry
about fondue fuel again!)
- Cut bread into bite size cubes each with a bit of crust attached
and place in basket/bowl.
- Peel and cut the garlic clove in half and rub the inside surface
of your fondue pot.
- After removing any rind roughly dice the two cheeses into
small pieces approx. 0.5cm cubes.
- Mix cornflour and Kirschwasser together to form a paste.
- Heat 3/4 of the wine in your pot on your electric or gas stove
until warm but not boiling then add lemon juice and handfuls
of the cheese 1/2 cup at a time.
- Stir constantly over a medium simmer until the ingredients
are melted to a smooth liquid. Add the rest of the wine.
- Add the cornflour/kirschwasser paste to the pot and simmer
a further 2 mins.
- Transfer pot carefully onto fondue burner to keep warm and
- Serve with bread pieces. While dipping the bread into the
mixture make an 8 form with your skewer as you swirl to keep
the mixture smooth. Reduce the intensity of the flame as the
recipe book also talks about fondue and the big question why
cheese fondue is so famous in the English-speaking countries but
raclette remained largely unknown - until now!
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
Copyright © 2003 - 2009 Raclette Australia
Pty Ltd (ACN 112 356 448)
More in this section:
Prawns in Sauce
Fruity Berry Tarts
Coconut Fish Parcels
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Petite Raclette Grill, a great raclette grill for small
Get our Raclette
Cookbook and enjoy your next raclette party like never before!
Have a look at our raclette grill models The
Gourmet or The
Entertainer. What a fun way to entertain up to eight dinner