What is Gruyere Fondue?
Gruyere is a type of Swiss cheese that came from Gruyere in Switzerland. Fondue is a bowl of molten cheese or chocolate, but can also refer to the cooking method in which pieces of meat and vegetables are immersed in oils, broths or wine. The Gruyere Fondue is therefore a fondue made of gruyere melted cheese. It is most often served with a range of bread for immersion.
The word "fondue" is derived from the French "Fondre", which means "Melt". In the case of Gruyere Fondue, this applies to molten cheese. Although this type of Fondue can be strictly made of Gruyere, the result would be too mild for most of the taste. For this reason, Gruyere is often mixed with Emmentaler, a much sharper Swiss cheese. Other common ingredients paired with Gruyere Pro Fondue include white wine, brandy, butter, mushrooms, milk, flour, cider and roast garlic.
Like other Fondue, the Gruyere Fondue is ready in a special pot called "Caquelon". It can be clay or metal and are available in wide wCala styles and sizes. Home chefs usually use a lighter and cheaper version, while restaurants use a heavier commercial version.
Gruyere Fondue folders are located in Caquelon, which is set directly above the heat source. Traditionally it was an open fire. In modern times, Fondue restaurants often have heat sources directly on the tables. Fondue sets made for home use include a small stand under the pot. There is a container of gel or liquid fuel in the stand and ignites to provide a continuous source of heat during meals.
Bread is a traditional accompaniment for the Gruyere Fondue. It is cut into pieces and is served in bowls or plates. Solid breads such as baguette and pumpernickel work well for fondue because softer bread can disintegrate. Dinner uses a specially designed fork with a small head and long handle to kick a piece of bread and immerse it in molten cheese. WITHGrassing is municipal, so it is considered to be polite to transfer the soaked bread to a plate or other fork than to reduce it directly from the immersion of the fork.
restaurants often give another accompaniment with the cheese fund. They may include vegetables such as cauliflower and broccoli, as well as slices of apples or pears. Gruyere Fondue and other cheese funde are often the first course of the three -course Fondue dinner that includes the Fondue and DESERT FONDUE.