Friday, January 28, 2011

Classic Fondue

"The poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

...that's probably because they were in such raptures over it, they were unable to speak. At least, that's my theory, as an English major.

The best way to enjoy cheese (particularly artisan cheese) is melted, with a little white wine, on bread or fruit. They call it Fondue, and if you've never tried it before, you are living an incomplete existence.

Serves: 4 to 6
You will need:
  • 1 2/3 cups dry white wine
  • 1 lbs. Gruyere cheese, coarsely grated
  • 1 lbs. Emmenthaler cheese, coarsely grated
  • 2 ripe pears, cut into chunks
  • 2 apples, cut into chunks
  • 1 baguette French bread, ripped/cut into chunks
In a large saucepan, add the wine and cheeses, and mix over medium heat until the cheese is melted and the mixture just begins to bubble, but does not boil. Transfer it to a heated fondue or crock pot, and do not allow it to to burn. Place the fruit and bread into bowls, and serve with the fondue, using long-handled forks to dip the bread and fruit into the cheese.

 Serve and enjoy on freezing cold nights with friends.

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