Cheese Fondue Recipes - Tips for Getting Started!

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If you are looking for a unique and delicious food to try, look no further than a cheese fondue! Obviously most every food taste a little bit better when covered with cheese. But there are few things as wonderful as your favorite foods covered in warm cheese that has been melted to perfection. There are many different types of cheese fondue recipes. Common choices are Swiss, Emmentaler or Gruyere cheese. Other common choices are cheddar cheese, gouda and even a nacho cheese fondue. If you are looking for something that is not traditional, nacho cheese is great because it can be used in so many different cuisines. Common dippers for cheese fondue include a variety of breads, celery, cauliflower and carrots. You may also want to try broccoli, potato wedges and mushrooms.

Cubed and shredded cheeses that are high fat are best for melting. Cheese is the last ingredient added when making fondue. When preparing the cheese, make sure not to overheat it; continuously keep an eye on it and do away with the flame if needed. It should not be boiled, for this can ruin your mixture. Fondue is not intended to be clumped and clotted. Most customary recipes use white wine or beer. One must be very careful when selecting quality ingredients. You should pick a dry variety of wine and there is no reason to splurge on an older bottle as a new vintage will do just fine. The acid is responsible for the thickness of the fondue and makes a smooth, creamy texture while avoiding the development of strings; but, limit the use of wine for too much can lead to thickening and may counteract the real purpose of it. You do not want to stir the fondue too much while it simmers because this can lead to stringing. Starches can also prevent the cheese in the fondue from gelling.

Occasionally, it can be a subtle course to discover the finest blend of starch and wine. If you have too much of either one, the cheese will separate and have an oily or runny consistency. Limiting the use of wine and removing starch altogether can help, though the absence of starch reduces the fondue's creamy texture. Fondue is served using a fondue pot or caquelon. You will place it over heat form a burner or candle. The heat should be just adequate to maintain the cheese simmering the most. You never want to boil cheese because it will cause it to gel. A fountain is a great way to trickle your food with a waterfall of fondue; much similar to those used in serving chocolate fondue. It has several layers set on top of the other like a cone; it gets wider as you go downhill. A pump is designed to roll the cheese from bottom to the top, as well as the sides, covering everything that is dished in its stream. All these will add more to the enjoyable taste of this cheese fondue recipe!


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