A story of love. Swiss fondue. seduction. Verführung. by good taste! Fondue. Geschmack.

Transcription

1 A story of love Swiss fondue Fondue seduction Verführung mit Geschmack. by good taste!

2 Swiss fondue seduction by good taste! For those who are not familiar with it, the fondue is really appreciated by those who are! Passionately seductive, it transforms every meal into a convivial occasion. But pay attention, the fondue must also keep up with the times. To be content with cheese is not always sufficient. The motto is Take a chance to begin to enjoy yourself even more!. In fact, why must innovation stop at the sight of a burner? Switzerland Cheese Marketing Brunnmattstrasse 21, Post Box, 3001 Berne Telephone , Fax info@switzerland-cheese.com, Leaf through the following few pages and allow yourself be tempted by the seductive ideas for new types of fondue. Take the chance to experience a new twist to the traditional fondue, for example one made from Schabziger or Tête de Moine AOC. Do you sometimes imagine red? Try the Valaisan fondue with tomatoes. Whichever one you choose, the fondue will always put you in a good mood.

3 Half & Half Fondue Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 3½ dl white wine 400 g. Gruyère AOC, grated 400 g. Vacherin Fribourgeois AOC cut into thin slices 1 pinch of cayenne pepper Rub the fondue pot with the clove of garlic. Mix the Gruyère AOC and the cornflour, add the white wine and lemon juice, then bring to the boil whilst stirring continuously. Reduce the heat, add the Vacherin Fribourgeois AOC and mix well until it melts. Pour in the kirsch and season with the pepper. The fondue must not be cooked too much, but simply kept warm on the burner.

4 Mont-d Or Fondue Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 800 g. Vacherin Mont-d Or AOC without rind, as fully ripe as possible 2 dl. white wine 2 teaspoons of cornflour 1 small glass of calvados, paprika, cayenne pepper 1 bouquet of chives Rub the fondue pot with the clove of garlic. Put the Vacherin Mont-d Or AOC and the white wine in the fondue pot and leave to melt over a medium heat whilst stirring continuously. Dilute the cornflour with the calvados, add it to the fondue, cook briefly, season and serve immediately. At the table, sprinkle the fondue with the finely chopped chives, according to taste.

5 Fondue from Central Switzerland Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 3½ dl. white wine 300 g. Sbrinz AOC, finely grated 200 g. raclette cheese, roughly grated 300 g. Tilsiter Suisse (red label), roughly grated Rub the fondue pot with the clove of garlic. Mix the cornflour with the Sbrinz AOC, the raclette cheese and the Tilsiter. Add the white wine and lemon juice and bring to the boil whilst stirring continuously. Pour in the kirsch and season with the pepper and.

6 Fondue from Eastern Switzerland Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 3 dl. cider (fermented apple juice) 400 g. Appenzeller cheese, grated 400 g. Tilsiter Suisse (red label), roughly grated 1 small glass of apple eau-de-vie or calvados Rub the fondue pot with the clove of garlic. Mix the Appenzeller and the Tilsiter with the cornflour, add the cider and lemon juice then bring to the boil whilst stirring continuously. Flavour with the apple, the pepper and, bring to the boil briefly once again and serve immediately.

7 Fondue with Schabziger Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 3½ dl. white wine 500 g. Gruyère AOC, grated 250 g. Emmental AOC, grated 50 g. Schabziger, finely grated Rub the fondue pot with the clove of garlic. Mix the Gruyère AOC and the Emmental AOC with the cornflour, add the white wine and lemon juice then bring to the boil whilst stirring continuously. Add the Schabziger and the kirsch, season with the pepper and.

8 Fondue with Tête de Moine Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 500 g. Gruyère AOC, grated 300 g. Tête de Moine AOC, roughly grated 3½ dl. white wine Rub the fondue pot with the clove of garlic. Mix the Gruyère AOC, the Tête de Moine AOC and the cornflour, add the white wine and lemon juice and bring to the boil whilst stirring continuously, until the cheese melts. Add the kirsch, season with the pepper and and serve immediately.

9 Vaudois Fondue Ingredients for 4 persons 1 clove of garlic, peeled and sliced into two 3 dl. Vaud white wine 800 g. Grated Gruyère AOC that has been taken from different rounds Rub the fondue pot with the clove of garlic. Mix the Gruyère AOC and the cornflour, add the white wine and lemon juice then bring to the boil whilst stirring continuously. Add the kirsch and season with the pepper and.

10 Valaisan Fondue with Tomatoes Ingredients for 4 persons 30 g. butter 1 clove of garlic, peeled and sliced into two 1 finely chopped onion 3 tomatoes concassée (peeled and diced) 2½ dl. white wine (Fendant) 500 g. Gruyère AOC, grated 300 g. Emmental AOC, grated (or raclette cheese) Melt the butter in the fondue pot. Add the garlic, onion and tomatoes, briefly cook without colouring then moisten with the white wine. Add the cheese and bring to the boil over a low heat, whilst stirring continuously. Mix the cornflour and the kirsch and pour into the fondue. Continue to stir well, bring to the boil once again then season with the pepper and. According to taste, one can flavour the fondue further with a pinch of marjoram or oregano. (To prepare the tomatoes concassée: Make an incision in the shape of a cross in the skin of the tomatoes, briefly immerse them in boiling water, refresh with cold water, then carefully peel them. Remove the seeds and cut the tomatoes into small dice).

11 Tip 1: A fondue that has hardened Put the fondue pot back on the stove, mix a teaspoon of cornflour in a little white wine, add a few drops of lemon juice, stir into the fondue and bring to the boil for a moment whilst stirring briskly. Would you like some other handy tips? Simply visit our site Switzerland. Naturally. Cheeses from Switzerland.