What is Cheddar Fondue?

Unlike general beliefs, the Swiss invention of Fondue is not just a melted cheese used to cook various masses and vegetables. For example, Cheddar Fondue is often a complex mixture not only of cheese, but also additives such as butter, beer, wine, garlic and other spices. These are combined into coats added by skewers with a rich and distinctive taste.

The type of cheese used to produce the Cheddar Fondue varies to taste. Some use sharp cheddar to develop the saloli and tangerers' final product. Others prefer a milder cheddar or even a mixture with other cheeses such as Swiss, Gruyere or Fontina.

Cheddar Fondue often provides a sound basis for adding beer to the mix. It is a German tradition that will explode trends in Swiss and French funds, including wine or sweet and source brandy called kirsch . According to the celebrity chef Rachel Ray, sharp Chedar pairs well with a mushroom gruyer that melts on a low heat with a lagerBeer beer, along with some flour, mustard, worcestershire sauce and even a touch of hot sauce. The cheese is slowly added to the brewing beer - not the other way around.

Fondue is considered a national meal in Switzerland. Historically Cheddar Fondue will not enter the equation. Instead, food usually includes a mixture of Swiss Gruyere and French or Italian alpine style, such as Comte or Fontina. These are melted to the base of white wine and/or kirsch , along with garlic and sometimes herbs such as thyme or rosemary. A small flour or corn starch is also added to maintain the molten consistency.

Heat for melting pot or caquelon is carefully monitored. If it is too hot, the cheese burns. If the heat is not hot enough, the cheese will not maintain the correct texture.

In many Fondue restaurants, the usual meal of three breeding caquelon . It usually starts GRUYere, Swiss or Cedar Fondue, in which skewer bread and vegetables are immersed. Then the oil is heated in another Caquelon for skewers such as chicken, beef or molluscs to cook dinner at the table, along with other vegetables. They are then immersed in various accompanying sauces. Then, for dessert, dinner is often offered Caquelon molten chocolate for final immersion of cakes and fruit.