Fondue Ah fondue. Let’s set aside any clichéd thoughts of this being a 70’s retro dish. This Swiss pot of molten cheese heaven is a timeless classic and is being enjoyed in ever increasing numbers, especially here in Australia as we enter ski season. But it’s not just for the chalet set, this dish can be enjoyed at home with friends and family alike. It’s fun, it’s interactive and most importantly it’s incredibly delicious. The Cheese So which cheese? This can be contentious, but the basic foundation of a really good fondue is full flavoured, well-aged cheeses, which melt more readily, giving the unctuous texture the dish demands. This is because, in the course of ripening, enzymes called peptidases break down the casein and other proteins into smaller fragments that are more soluble in the liquid (in this case wine). The exact combination of cheeses varies. The most common version in Switzerland originates in the cantons of Vaud and Fribourg and is known as Moitie-Moitie, meaning half and half. It consists of equal quantities of Gruyere and Vacherin Fribourgeois, the latter adding lively, floral and nutty notes to the mix and a lovely creaminess to the texture. Here at The Artisan Cheese Room, we also like a combination of Emmental, for it’s nuttiness and supple texture, Gruyere or Beaufort for it’s floral richness and a full flavoured fruity Comte. And if we’re feeling extra decadent, some Reblochon to give a beautiful gloss and velvety texture. The Wine The other essential ingredient of course is white wine. Ideally a high-acid, fruity Alpine white, which is high in tartaric and citric acids. These acids help to stabilise the emulsion, preventing it from splitting. If your wine is not very acidic, you can add a squeeze of lemon, but go easy as you don’t want a lemony tasting fondue. You can also limit the risk of splitting by adding a teaspoon of cornflour. Not essential if you are careful, but a safe bet for achieving the perfect consistency. The Rest Garlic. This is also essential, to give that background warmth. A clove rubbed and slightly crushed around the pot before cooking adds just enough. Kirsch. This is optional. It does enhance the nutty sweetness of the cheeses, but if you don’t like it, or don’t want to buy a whole bottle for just a couple of teaspoons, then leave it out. Nutmeg. This again adds to the nuttiness and is wonderfully aromatic, but use sparingly or you risk a medicinal-tasting fondue. The Recipe Ingredients • I clove of garlic • 300ml white wine • 600g - 800g combination of good quality hard cheeses (Gruyere, Vacherin Fribourgeois, Beaufort, Comte, Emmental, Appenzeller), grated • ¼ Reblochon (about 150g), or similar, rind removed and cubed (optional) • 2tsp kirsch (optional) • Nutmeg, to grate (optional) • Stale bread, cubed, to serve Method Rub the garlic clove around the fondue pot (or heavy based saucepan). Add the wine and heat over a low heat until it begins to simmer. Add the grated cheese mix, a little at a time, whisking or stirring vigorously and allowing to melt before adding more. Finish with the reblochon, if using and keep stirring until smooth. Stir in the kirsch, if using, followed by a good grating of nutmeg. Transfer to a fondue set or heatproof pan set over a tea light and tuck in immediately. .