Deep sauce for fondue. How to cook, which wine and cheese to use and what to dip in it

We have already written in recipe for dip sauces for chips that dip is a sauce in which snacks are dipped. Fondue is a Swiss sauce, but its name was given to it by the French, who loved the sauce so much. In French – fondue – melt, melt, melt, because the sauce is made from melting cheese.

It was invented by shepherds who heated leftover cheese and wine together and then dipped pieces of bread into it. It was very convenient, kept you warm in bad weather, and most importantly, it was a satisfying and inexpensive treat.

Later, the recipe, through servants, migrated to the homes of noble Frenchmen and was already prepared from expensive cheeses and quality wines.

Classic cheese sauce

Fondue sauce is essentially the fondue itself. Pieces of snacks are dipped into it, just like into the dip. Let’s prepare cheese fondue according to the classic recipe at home.

We will need:

• Melt cheese, three different types, 150 grams each.
• Dry white wine (preferably Riesling) – 200 ml
• Garlic – 2 cloves
• Starch – 1 tbsp. l.
• Ground nutmeg – 1/4 tsp.
• Ground black pepper – 1/4 tsp.

Step-by-step recipe with photos:

Dissolve starch in wine until dissolved

Trim the cheese from the rinds and grate on a coarse grater.

Crush the garlic with a knife and spread it on the bottom of the pan.

Pour wine and starch into the fondue pot and start heating.

Without bringing it to a boil, add the cheese in small doses and stir all the time.

Keep the fire not very high, it may burn, add nutmeg and pepper.

The fondue dip is ready!

If you don’t have a fondue maker, you can make fondue in a slow cooker. In the “cooking” mode make the fondue and then leave it on “warm” and eat. Garlic is of course not a necessary element, but it gives the fondue a more piquant taste.

What types of cheese to use for fondue

Cheese is the most important part of fondue, so the French approached its choice very responsibly. The best cheese for fondue is not one, but several cheeses. Next you will see what kind of cheese is needed for fondue, it’s a pity that sanctions do not allow you to purchase some varieties.

Of course, Gruyère is the most classic cheese for fondue.

Cheddar is an English cheese with an islandy-sour taste.

Emmental cheese with light almond notes is also suitable.

Brie mixes and matches well with other cheeses.

Edam, a nutty cheese, will leave a good aftertaste.

Nowadays, it is not always possible to find these cheeses, so the varieties from our shelves are quite suitable. Kostroma, Russian, Radonezh, “Black Prince”, baked milk, Parmesan – any manufacturer. Even processed cheese “Druzhba” Cheese in slices is also suitable.

But feta, feta cheese, Mozzarella, Poshekhonsky are not suitable for fondue and it is better not to experiment with them. But the main thing is to always combine at least three types of cheeses. Thus, you can reduce the cost of fondue by diluting expensive Swiss cheeses with Russian varieties.

Wine for fondue

Riesling

In addition to the classic Riesling, Pinot Grigio, Godello, Chenin Blanc are also great options.

Blanc), Sauvignon Blanc (Sauvignon Blanc), Viognier (Viognier).

Cherry kirsch or kirschwasser, which in German means “cherry water,” is also often used. Essentially it is cherry brandy, with a strength of about 40 degrees.

There are recipes with gin, champagne and even beer. As they say, taste and color, to each his own, but wine is a classic.

What can you dip in cheese fondue?

In addition to bread, which is considered a classic snack for fondue, you can dip everything. These include baby potatoes or country style potatoes, cherry tomatoes, sausages, sausages, cucumbers and pickled mushrooms.

Quail eggs, shrimp, pieces of meat and poultry, slices of sweet pepper and mini corn. French fries, mashed balls, jalapeños. Almost anything that goes with cheese and that can be put on a fork.