Fondue

Fondu is a European, and one assumes a Swiss spelling of fondue, that traditional Swiss meal that utilizes a pot filled with oil, broth, wine, cheese or chocolate.

There are many recipes that have a particular Swiss flair. Many well known recipes involve initially rubbing the pot with garlic. This creates a certain potent zest which is very characteristic of an old tradition.

Then it is very common in these characteristic recipes to adds a rich flavorful wine. This is a dramatic complement to the garlic. The pot is then heated until the wine is warm but not boiling. Quite often the standard is waiting for bubbles beginning to rise.

Often recipes will spice things up at this point by adding a citris such as lemon or another unique flavor.

Then next typical step is to add your favorite cheese into the heated wine. More modern recipes often add some corn starch for texture. The cheese is then allowed to melt as one adds it gradually and stirs.

This traditional combination provides a rich array of potent flavors which go surprisingly well together when bread is dipped into this fondue.

Another major variation of Swiss fondu is to stress the simplicity of a wonderful Swiss cheese. Filling a pot with Gruyere cheese for instance is hard to beat for many people. Or sometimes the is a unique mix that attracts some people. A good cheddar and Swiss cheese mix can make a great combination.

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