Fondue is Swiss in origin and was first eaten by the herders in the Alps who had an abundance of cheese, bread and wine in their diet. The nobles were introduced to it by way of their servants and they, in turn, served it to their guests who were visiting from nearby countries. The French gastronome Jean Brillat Savarin is credited with introducing fondue to the world during the years he spent in the U.S. during the French revolution.
The French version of fondue differs from the traditional Swiss style, in that it uses butter and cream in addition to the traditional ingredients, which include, Emmentaler, Appenzeller, Gruyère and white wine. It became a well-known dish in America after World War II with the return of soldiers to America and when the Swiss Alps became a tourist destination. Easy to prepare, fondue is a fun dish to be enjoyed with friends and family. Here are two fondue recipes that are a different take on the Swiss classic.
Aged Cheddar Fondue
1 lb aged cheddar, grated
½ lb young gouda, grated
2 T flour
2 c dark beer
1 t lemon juice
1 t Dijon mustard
½ t black pepper
½ t salt
fresh apples, sliced
ham, cubed
crusty bread, cubed
Toss cheese and flour together in a large bowl and set aside. Combine remaining ingredients in fondue pot or saucepan over high heat and bring to a boil. Start adding the cheese slowly, stirring constantly until smooth. Cook over med heat until all the cheese is melted. Serve with apples, ham and bread.
Goat Cheese Fondue
1 garlic clove, cut in half
½ c dry white wine
1 T lemon juice
1½ lb goat cheddar or goat gouda, diced for easy melting
1 T cornstarch
½ t chili powder
2 T tarragon (optional)
salt and pepper to taste
crusty bread, cubed
fresh vegetables
fresh apples or pears, sliced
Rub each half of the garlic clove on the inside of the fondue pot or saucepan, then discard the cloves. Pour wine and lemon juice into pot and cook over med heat until the wine is warm, but not boiling. Reduce to low heat and add cheese a handful at a time while stirring frequently. Add remaining ingredients and salt and pepper to taste. Serve with bread, vegetables and fruit.
Fondue past and present
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Willamette Cheese Steward Cassie Stockton knows cheese. Also a wealth of wisdom when it comes to the many other accompaniments found at your Market cheese shop, such as oils, vinegars, salts, fruits spreads, honey, crackers, nuts, pâtés and dried fruits, Cassie offers practical advice and insight for both the novice and culinarily gifted.
Passionate and knowledgeable, Southwest Portland Cheese Steward Daniele Brose demystifies cheese in a way that encourages the cheese-timid to explore new pastures. Growing up in a foodie household with parents who fed her blue cheese and pâté at an early age, Daniele learned that eating is an adventure.
Moderation is a way of life for Cheese Merchandiser Ruth Taggart. She believes there’s a lot to be said for living modestly. That’s also the way she feels about cheese. “Keep it simple. Don’t be afraid to try new things – just enjoy it,” she says. A Cheese Steward for many years, Ruth offers a wealth of wisdom when it comes to cheese.
