That’s how you make a real fondue

If you are one of those who likes cheese, certainly it is in all varieties, and one of the best plans with cheese, no doubt, is to make a fondue.

If we define it in a simple way, fondue is hot cheese with something to spread, sounds good, doesn’t it? But like everything else, to make it exceptional, there are a few steps to follow, and today we are going to get to know them.

Fondue

First, to make a good fondue we have to choose the right cheeses, not all of them are valid, and the Swiss cheeses are the most recommended ones, although with the large range of cheeses we have in Spain, we can also use some of them.

Recommended cheeses

The best way is to use high mountain cheeses, cow’s cheeses, with cooked and semi-cooked pastes, but to give it a better taste we can add a mixture of cheeses from different origins and different types of milk.

What you should never do to include cheeses such as brie or camembert, as they are difficult to integrate, although, as there is nothing written about taste, you are free to try until you find your favourite combination.

What would you add to the fondue?

And of course, there are different alternatives to give your fondue a special and personal touch. One of the options is adding to your mix of cheeses, spices or dried herbs. Another possibility is to include white wine or cherry liqueur.

Have you decided? Now that we have all the ingredients, let’s get to work.

Fondue Preparation

The first thing you have to do is adding the liquids (white wine, red wine, etc) and then the cheeses. Ideally, the fire should start out strong and then lower it, so that the cheese does not boil and we get the fat to separate. And to conclude, when it is ready we can flambé some kirsch, which makes the mixture more uniform and the result is more homogeneous. But this is already advanced, so it’s better to go slowly.

Fondue with boiled potatoes

Now all we have left is to spread whatever we have chosen to pair with this fondue. The experts recommend toast and boiled potatoes, but if you are one of those who like to take risks you can try with pickles and sausage.