• Thursday, November 26, 2020

Everything Tastes Better Dipped in Cheese

The Perfect Winter Apres-Ski: Cheese Fondue
By , Associate Editor
February 24, 2019
The art of the cheese fondue was initially popularized in the 1930s by the Swiss Cheese Union (of course that’s a thing) to increase cheese consumption. Fast forward to present day, and fondue has rightfully claimed its place among Switzerland’s best national dishes, and is the go-to meal during the cold winter months. For Galavante, it reminds us of when we stayed at Badrutts Palace Hotel in St. Moritz, and after a few days of skiing, the late lunch became our main activity of the day. And by lunch, we mean fondue. Not only is cheese fondue a decadence, it is also an homage to the variety of cheese available in Switzerland and France – Emmentaler, Appenzeller, Gruyere, Vacherin Fribourgeois, to just name a few. Equally, the dipping ingredients of the fondue, are just as vital. Crusty bread may be the most common, but pretty much anything tastes good dipped in cheese. Jen Reviews, our talented contributor of this fondue recipe, recommends vegetables (boiled potatoes, broccoli, roasted zucchini, red onions, cauliflower, or bell peppers), fruits (apples, pears, and grapes work particularly well), and sausages for a heartier fare.

Jen Reviews' Cheese Fondue Recipe

  • 28.2oz Shredded cheese - Emmentaler, Gruyere, Comte, Raclette or other variety of your choice
  • 1 cup of white wine
  • 1pc Garlic clove
  • ½ tsp Paprika
  • ½ tsp Black pepper
  • ½ tsp Fondue spice
  • Dipping ingredients of your choice
  1. First, prep your dipping ingredients. Boil the potatoes, blanche the vegetables (if you’re using vegetables), and cut the bread into bite-sized cubes.
  2. For a faint garlic flavor, slice the garlic clove in half and rub it against the bottom of the fondue pot. (For a more intense garlic flavor, mince the garlic and add it in step 5.)
  3. Light the burner and place the pot on top. Add the wine until it is lightly boiling. Add in the shredded cheese.
  4. Stir until the cheese has melted completely, and no more lumps remain.
  5. Add in the paprika, black pepper and fondue spice (and minced garlic, if using). Stir until everything is well combined and even.
  6. Serve the fondue alongside your dipping ingredients and start dipping. Be sure to keep stirring the fondue throughout, to keep it homogenized.
Optional: Once your fondue pot is almost empty, turn up the heat slightly and let the leftover
cheese get crispy. Break the cheese disk into even pieces and share with your guests.

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