Meteorological instability will arrive this Friday on the Peninsula after a new spell of extraordinary heat for the month of February and, with it, rain and cold will return to many parts of the country. What better way to prepare for the drop in thermometers than with a good fondue?
Established as Switzerland’s national dish since the 1950s, with the recipe’s inclusion in the army cookbook, this dish was born from the cold. The origin of the recipe could be found in the ancient custom of shepherds and mountaineers of heating old, therefore hard, pieces of cheese, not only to soften them, but also to be able to prepare a hot plate of food.
The basic cheese fondue recipe requires very few ingredients: grated Swiss cheese, fresh garlic, a little Swiss white wine, cornstarch flour for binding, and a little lemon juice. It can be prepared quickly and easily, either as a classic Moitié-Moitié fondue, with half Le Gruyère AOP and half Vacherin Fribourgeois AOP, or as a pure L’Etivaz AOP fondue.
Regardless of the Swiss cheese you choose, it should not be too young, as matured cheese melts better. Dressing them with a little garlic and pepper, at most a pinch of nutmeg, is usually enough; although the bravest can also try with pieces of onion, shallots or tomatoes in a fondue or season with paprika, green pepper, chili or curry.
As for the bread you should choose, the typical bread cubes for fondue are mostly white bread, but semi-white or smoked bread also works very well. It is also possible to put whole wheat or toasted bread roasted in butter on the fondue fork. Another option is puffed potatoes, blanched vegetables or fruits (for example, pears, apples or grapes).
A white wine works just as well as a red wine to accompany the recipe, the important thing is that it is not fruity, but rather lighter. Dry white wine, champagne, weak black tea and, especially for children, cold apple juice or simply water are also recommended. The fondue tradition includes a small glass: a sip of cherry, grappa or plum brandy provides the extra serving of spice (and heat) a cheese feast needs.
