Fondue

Name: Fondue
Cuisine: Indian
Ingredients: 2 shallots , peeled and finely chopped; olive thyme; sea salt; black pepper freshly ground; 2 sprigs thyme marjoram fresh or leaves; 50 ml cider; 400 g Cheddar cheese; 400 g Gruyere cheese; 150 g Blue cheese; 2 tablespoons crème fraîche

Paul Edmonton @cook_7827984

Madrid

Eating in the French Alps
Exploring a destination through the local cuisine is a great way to learn about customs, culture and the heritage of a place. Often local fayre is steeped in history and tradition - but only if you look closely enough.
Here we investigate the gastronomic offerings of the French Alps which has influences from Italian and Swiss cooking and typical alpine dishes. After a day of the ski slopes or exploring picturesque medieval places like Annecy, visitors often want to tuck into something hearty and warm. And if you fancy combining learning the language with cooking lessons, a picnic by Lake Annecy or a cheese tasting experience, IFALPES works with partners Cuisine Originelle to offer cooking and food orientated activities in Annecy.
Say cheese
Fondue is fun
With a classic fondue savoyarde, a combination of different cheese is melted in a communal pot and served on a portable stove. Using long-stemmed forks, bread is dipped in the delicious goo. But it doesn’t have to be this way. Many fondue recipes swap cheese for chocolate and bread for juicy fruits like strawberries. Fondue is a convivial meal and a great way to end an evening with a group of friends.

Paul Edmonton @cook_7827984

Saved

Ingredients

2shallots , peeled and finely chopped
olive thyme
sea salt
black pepper freshly ground
2 sprigsthyme marjoram fresh or leaves
50 mlcider
400 gCheddar cheese
400 gGruyere cheese
150 gBlue cheese
2 tablespoonscrème fraîche

Saved

Steps

1

Heat the oil in a frying pan on a medium heat. Put a large saucepan with an inch of hot water on a low heat. Put a large heatproof bowl over the saucepan for bain-marie.
2

Add the chopped shallots to the frying pan and cook them gently for about 5 to 10 minutes with a pinch of salt and pepper and with the herbs. Once softened, add them to the bowl with the cider and all the cheese.
3

Slowly melt the cheese, stirring only now and then. When mostly melted, stir in the crème fraîche and a few drops of water to loosen the texture.
4

Get all of your dipping ingredients and skewers ready, like croutons, bread sticks or anything else you like to eat with cheese.
5

Once the mixture is running, then get all your guest to start dipping!