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What Is a Fondue?

Have you ever eaten a fondue? If not, we can help you. We are going to make a fondue together

now. Something from the history of the name of this dish. Fondue is a French word for "melted"

because the principle of its preparing is based on cheese or fat melting. First of all we advise you to choose wine and cheese for preparing a tasty dish. A Swiss cheese fondue is normally made from the Swiss cheese Emmentaler and Gruyere, but any hard cheese can be used. You could take Cheddar, for example. You need alcohol in a fondue, not just for flavour, but to lower the boiling point and stop the protein in the cheese from curdling. Use dry Swiss white wine if you can, or a Riesling.

Don't forget about the fondue set, it consists of a cast-iron set, a tablemat stand and special forks. Then take 1 large garlic clove, peeled and cut in half, 400 ml dry white wine, 1 teaspoon fresh lemon juice, 350 g grated cheese Gruyere and 350 g grated cheese Emmentaler, 1 tablespoon corn flour, 2 tablespoons kirsch and a large pinch of ground nutmeg.

For serving you should have 1 — 2 French sticks and/or a bowl of freshly boiled small new

potatoes and green salad. (Per serving for six 499 calories, protein 34 g, carbohydrate 3 g, fat 35 g, saturated fat 22 g, fibre trace, added sugar none, salt 1.34 g.)

1.Rub the sides and base of the fondue pot with the cut garlic. Pour in the wine and lemon juice

and heat on the point of simmering.

2. Turn the heat down low and add the cheese, a handful at time, stirring well with a large

wooden fork or spoon. Stir slowly and continuously over a low heat so the mixture just bubbles gently. The cheese will take a good few minutes to melt into the wine, but be patient and you'll end up with a lovely smooth sauce.

3. When all the cheese has been added, blend the corn flour and kirsch in a small bowl, then

mix into the pot. Stir until the mixture is smooth. Season with pepper and nutmeg. Transfer to the fondue burner at the table and serve with the chunks of bread and/or potatoes for dipping, and a big green salad to eat after the fondue is finished.

This recipe is good enough as a main course (4 — 6 servings) or an appetizer (12 servings). It

takes you 10 minutes for preparation and 15 minutes for cooking.

Fondue etiquette. During the meal stir the fondue from time to time in a figure eight. Keeping it

on the move will stop it becoming lumpy and sticking to the bottom. If the mixture gets too thick, add a little warmed wine and stir well, but don't ever let the fondue boil. When the fondue is nearly finished, there will be a crusty layer of cheese on the bottom. Scrape this out and divide it between the guests, it's delicious. You can serve the bread lightly baked or toasted, but day-old bread is best for dipping.

Answer the questions in a written form!

1. What kind of cheese is normally fondue made of?

2. Do you need alcohol in a fondue?

3. Which wine is better for a Swiss fondue?

4. What does a fondue set consist of?

5. How many ingredients should you have for a fondue?

6. Could you name all of these ingredients?

7. How long does it take you for preparation and for cooking?

8. Why should you stir the fondue from time to time?

9. What should we do if the mixture (fondue) gets too thick?

10. Day-old bread is best for dipping, isn't it?

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