Moving to other country is an exciting challenge that not everybody is willing to face. For those who take the risk, the easiest way to get involved in the daily live of a new city is by knowing its culture, traditions and customs. Food, for example is a good start. Switzerland is well known for the variety of cheeses its traditional table offers. The locals have created a variety of ways to enjoy that good selection.
In the past, I had tasted the chocolate fondue with fruits and it was just wonderful. However, I had never tasted the cheese fondue. First, I want to remark fondue is not just the food but all the tradition that comes with this meal. The place called “Café du Solei” is a restaurant in Geneva well known for the variety of fondues it offers. This cozy place epitomizes the traditional Genovese tiny restaurant with a worm environment, and off course, a delightful smell to cheese. Once inside, the place full of locals and foreignness were enjoying around a “pot” a very good local white wine.
The fondue, as I was told, was amazing and with a very nice selection of close friends converts the meal into a wonderful evening in Geneva
Here it is a recipe from a local web page: http://www.about.ch/culture/food/fondue.html
General note:
You need a special pot called a "caquelon" to prepare a fondue. Once the fondue is ready, the caquelon is set up on the table on a small burner. Keep the fondue on a constant head, but make sure it does not overheat. We use special forks with long handles to dip the bread in the molten cheese, but I'm sure it also works with regular forks.
Ingredients for 4 persons:
approx. 600 g (1.3 pounds) of white bread
1 piece of garlic
400 g (0.9 pounds) grind Greyerzer cheese
200 g (0.44 pounds) grind Emmentaler cheese
3 dl (10 fl. ounces) white wine
5 cl (1.7 fl. ounces) kirsch
2 tea spoons of maizena
grind pepper
a small amount of nutmeg
Preparation:
Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot ! Add pepper and nutmeg, then put the caquelon on the burner on the table.
Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don't get burned.This menu may not be suited for small children.
You may vary the mixture of cheese depending on your taste.
In the past, I had tasted the chocolate fondue with fruits and it was just wonderful. However, I had never tasted the cheese fondue. First, I want to remark fondue is not just the food but all the tradition that comes with this meal. The place called “Café du Solei” is a restaurant in Geneva well known for the variety of fondues it offers. This cozy place epitomizes the traditional Genovese tiny restaurant with a worm environment, and off course, a delightful smell to cheese. Once inside, the place full of locals and foreignness were enjoying around a “pot” a very good local white wine.
The fondue, as I was told, was amazing and with a very nice selection of close friends converts the meal into a wonderful evening in Geneva
Here it is a recipe from a local web page: http://www.about.ch/culture/food/fondue.html
General note:
You need a special pot called a "caquelon" to prepare a fondue. Once the fondue is ready, the caquelon is set up on the table on a small burner. Keep the fondue on a constant head, but make sure it does not overheat. We use special forks with long handles to dip the bread in the molten cheese, but I'm sure it also works with regular forks.
Ingredients for 4 persons:
approx. 600 g (1.3 pounds) of white bread
1 piece of garlic
400 g (0.9 pounds) grind Greyerzer cheese
200 g (0.44 pounds) grind Emmentaler cheese
3 dl (10 fl. ounces) white wine
5 cl (1.7 fl. ounces) kirsch
2 tea spoons of maizena
grind pepper
a small amount of nutmeg
Preparation:
Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
Split the piece of garlic in two and rub the inside of the caquelon with the them. Put the cheese and the wine in the caquelon and cook them on the cook stove. Constantly stir the mixture. Add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. The mixture tends to spill out of the pot if it gets too hot ! Add pepper and nutmeg, then put the caquelon on the burner on the table.
Adjust the heat so that the cheese stays at a constant temperature while eating. Put a small piece of bread on the fork, stir it gentle in the cheese and enjoy. Warning: the cheese is hot, don't get burned.This menu may not be suited for small children.
You may vary the mixture of cheese depending on your taste.
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