World Fondue Day was celebrated on 11 April – but it is never too late to enjoy Fondue!
Fondue (from the French word fondre = to melt) has been enjoyed for hundreds of years, but the first known recipe was not published until 1875.
Traditionally fondues were a way for country folk to enjoy this winter comfort food while using up leftover pieces of cheese, as waste was not acceptable!
Many traditions have grown up around sharing this tasty dish, including the fight to scoop out the crusty residue at the bottom of the pot, known as ‘La religieuse’ (the nun).
To make a basic fondue you will need:
200g Gruyere cheese, cubed
200g sharp cheddar, cubed
200g Emmentaler, cubed
1 tablespoon butter
1 cup dry white wine
1 tablespoon cornflour
Crusty bread cut into cubes to dip into your fondue.
Process:
Heat white wine in a small saucepan.
In a separate pot (your fondue pot) melt butter, blend in cornflour until smooth and cook for 3 minutes.
Gradually blend heated wine into flour mixture until it is smooth.
Add cheese and stir slowly until all cheese is melted and mixture is smooth.
Now it’s time to transfer your fondue pot to its place over a candle (or other reduced heat) on your dining table.
Share this repast with friends and a glass of beer or wine.
Want to learn how to make your own cheese and dairy products?
Valley Cheesemakers offers Cheesemaking Workshops in Kangaroo Valley – and we encourage people to enter their cheese and dairy products in the annual Kangaroo Valley Show.
Get in touch by email info@valleycheesemakers.com.au or visit our website at www.valleycheesemakers.com.au..
Follow us on Facebook or Instagram @valleycheesemakers.
Kathy and Rosie
