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Fondue
More than 80 friends from the Swiss Society gathered at the Garden Hills Pavillion in Atlanta for the annual Fondue Event.
Thank you Toni for creating such a great Fondue - it was delicious!
Thank you Sybille and Max for buying all the groceries, cutting bread and grating 18 Kilos of cheese!
Thank you to the Swiss Consulate for sponsoring the Swiss Fendant wine.
And thank you to all the other helpers behind the scene for making this event happen.
What is a Fonude?
Fondue is a Swisscommunal dish shared at the table in a caquelon pot over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).
While cheese fondue is the most widely known, there are other pot and dipping ingredients.
Preparation
There are many kinds of fondue, each made with a different blend of cheeses, wine and seasoning, mostly depending on where it is made. The caquelon is first rubbed with a cut garlic clove, then wine and cheese are slowly added until melted. A small amount of potato starch is added to prevent separation and the fondue is almost always further diluted with either kirsch or white wine.
The most common recipe calls for
1 dl of dry white wine per person and a
200 gramm mix of hard (such as Gruyere) and semi-hard (such as Emmentaler, Vacherin or Raclette ) cheeses:
The mixture must be stirred continuously as it heats in the caquelon.
Crusty bread is cut into cubes which are then speared on a fondue fork and dipped into the melted cheese.