|Posted by Maddie on September 14, 2011 at 10:55 PM|
I've been attempting to make it a tradition that we have fondue at my house on Friday nights. Not only do my parents get to relax and not have to cook that night, I enjoy selecting the mix of cheeses, grating cheese, and cutting up french baguette. It's fun and easy to prepare fondue and the outcome is SO WORTH IT!
Ever since I got back from my summer program at Penn, I've been experimenting, experimenting, experimenting: how much flour, how much white wine, how much cheese... Still a newbie to the world of fondue, one time the fondue turned out too thick ( I added too much flour to the grated cheese mix), I added too much wine and made a fondue that makes people drunk, and then I made it just right. There's a lightbulb that light ups above your head when you've found and created the perfect fondue.
So far, I've made the following types of fondue--all from scratch, no prepackaged mix. Prepackaged mixes are for lazy people!
1. fontina raschera, and parmesan
2. fontina, gruyere, and sheep milk parmesan
3. gruyere and comte
4. plain gruyere
5. French Raclette and gruyere
6. sheep gouda and fontina
7. cave aged gruyere
8. manchego, gruyere, and fontina
I've learned that Fontina is the best for fondue. It melts easily (unlike the hard manchego or parmesan) and it tastes sooo good! The Fontina I have used throughout all of these combos is called Fontina Val d'Aosta. It's so tasty and I'm so upset I just found out about Fontina Val d'Aosta now!
Here are the directions to make the PERFECT fondue:
Beforehand: Grate 3/4-4/5 lb of cheese for hard cheeses and cut .5 inch cubes for softer cheeses.
1. Get a pot
2. Start the gas on your stove and put heat to medium
3. Clean a clove of garlic and cut it in half and rub the insides of the pot with the two halves.
4. Pour in 1 cup of white wine into the pot
5. Cut the french baguette while the white wine simmers
6. While waiting for the wine to simmer, put in 1.5 tablespoons of flour in (if you are doubting...) Fully mix the flour into the bowl of grated/cubed cheese and make sure the flour is even covered throughout.
7. Use your hand and put in a handful of the cubed cheese (that you just mixed the flour in) into the simmering wine.
8. Get a whisk and make figure 8's until the cheese has fully melted and there are no longer any cheese globs stuck to the whisk
9. After the first handful of cheese is fully melted into the wine, continue to add handfuls in and wait until the cheese has fully melted each time. Keep using your whisk to make figure 8's. Your goal is to have a stringy cheese texture and by doing SLOW, VERY SLOW figure 8's, you can accomplish this.
10. After all the cheese you cubed and grated is melted in, continue the figure 8's for two more minutes. If you don't do the figure 8 whisk motions, you will end up with an oil layer at the top...
11. Serve and enjoy. Let us know what you thought of the directions and send us a photo of how your fondue turned out! Email firstname.lastname@example.org or comment below!
I hope you try FONtina for the FONdue... (they're clearly a perfect match...)
Enjoy your Fondue!