Best Cheese Fondue Recipe for Fondue Month

Add some fun to your dinners with this traditional Swiss dish.

by Anita Heidema & Chef Dario Tomaselli Food Life
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Cheese Fondue originated in the Swiss Alps and has spread from there to across the globe as a connecting type of meal to share with family and friends.

In the 18th century fondue was used to feed families with aged cheese and bread in the winters when fresh food was scarce. Fondue is the French word “to melt” and became a Swiss winter tradition. The melted cheese was created in one pot (caquelon) so that stale bread could be dipped and softened for ease of eating.

For Chef Dario & Anita fondue was introduced to them at a young age. Dario of course born and living in Northern Italy and living in Montreux Switzerland he shares in this video how their traditions were a bit different then we know in North America. Anita, with Dutch heritage, was introduced at home to many dinners with family and family friends where fondue of many sorts was enjoyed.

In the recipe share below they are using local cheese to where Dario & Anita live. They like to be sustainable and you can support someone in your local area or choose your favourite cheese. Stonetown cheese is local to Ontario as Swiss cheese maker that use local cows in
St Mary Ontario Canada. Wonderful product if you get a chance to try.

Take some time now to organize a fondue night with family, friends or romantic night in with a loved one. When you cook and eat together you stay together.

Passion Is Cooking is all about food and connection and why Chef Dario & Anita started the globally shared community of the International Dinner Club

Ingredients:

  • 2 cloves of Garlic
  • 4 oz (400gr) Gruyere cheese grated
  • 4 0z ( 100gr) Stonetown Grand Trunk cheese grated
  • 4 0z (100gr) Emmental cheese grated
  • 4 0z (100gr) Swiss cheese Vacherin grated
  • 1 ½ cup ( 300 ml) dry white wine
  • Splash of Kirsh to taste (optional)
  • Crack black pepper to taste
  • Fresh grated nutmeg to taste.
  • 4 tsp cornstarch

For dipping:

  • 1 old day baguette cut in cubes ( non classic options are rye breads and rustic options you can experiment with and don’t forget to share with #picdin)
  • Green apple cut into cubes
  • Broccoli or cauliflowers lightly blanch
  • Red pepper, sautéed artichoke hearts, pearl onions.
  • Most of these are classical cheese fondue that is used. Saying that the culinary world is your oyster. Look at grilled meats, seafood, favourite vegetable and fun to explore.

Method:

  1. Brush the inside of a fondue pot with crushed garlic clove and then chopped finely and place them into the pot.
  2. Add the cheese, corn-starch, pepper and nutmeg
  3. Add the wine and cook over medium heat mixing continuously until cheese as melted and smooth
  4. Simmer slowly and adjust the seasoning.
  5. Place immediately on a fondue burner and serve with the dipping accompaniments.

Bon Appetit.

Prep Time = 15 mins

Cook Time = 10 mins

Ready in = 45 mins

Wine Pairing – Riesling or Pinot Noir.

Juice Pairing – Ginger Spice.

More recipes:   https://passioniscooking.com/resource-recipes/

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Chef Dario Tomaselli and Rich Life Strategist & Health Advocate Anita Heidema share a common goal.

To live passionately in all ways important.

Food is a conduit to your relationships, health and so delicious.

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by Anita Heidema & Chef Dario Tomaselli

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