How to make Cheese Fondue ? – Swiss delicious cuisine
In Switzerland, the 18th and 19th centuries, the cheese fondue was formed as we know today, and at that time it was mostly used to consume old bread and hard cheeses in the cold months of the winter. Inside the container, which squirts Fondue, it is rubbed with a garlic clove, and after placing the dish on a small hot flame, the cheese starts to melt over and the cream becomes soft and soft. When all these things were prepared, people put their bread in the melted cheese and cook it with a special fork for the food.
As the food evolved over the years, it gradually became known as a symbol of Switzerland. During the Second World War, the Swiss cheese industry strongly marketed this food to increase the consumption of cheese during food rationing. In the 1960, Fundo was also known in the United States, and various species were used by the people. At that time, many people instead of bread siphoned various things like fruit and chocolate.
Trying Cheese Foundation is one of the best experiences you can have with your friends in Switzerland. Its simplicity makes it easy to get home. Usually selected for Fondue cheeses that have good consistency, but you can try it with Cheddar cheese. As long as you do not heat up much cheese, you’ve gotten a successful foundation to your guests.
- Fondue cheese 400 g
- Lemon Juice 2 tablespoon
- Dried Basil some (or other greens)
- Toast about 200 grams
To prepare this Swiss delicious cuisine, Put the knife on the garlic side and press it with your palm to dry and crush the garlic. Apply garlic to the interior of a large special microwave oven, then throw it away. Pour the grape juice into the container and let the microwave heat up for 3 to 4 minutes at high power, but not boil.
Gradually add cheddar cheese and cheese to the groir, then stir well each time, then add Mozzarella cheese. Stir enough to thoroughly water. Mix the corn flour with water to obtain a soft paste and pour it into the mixture of cheese and stir. Add a little pepper seasoning. Close the lid of the pot and cook on medium power for 6 minutes. At this point, stir twice to make a sauce.
Fry the French bread in a cube and take the vegetables in small pieces, sheets or small florets. Keep the fondant sauce on a warm alcoholic beverage, or heat it if necessary in a microwave oven. Dip bread and vegetables that are crushed into the sauce and eat.