Q&A
...your questions answered. A blog by Claire - The Raclette and Fondue
Staub's version of the history of the Fondue!
Posting date: 4th November 2010 18:08
This is Staub's brief overview of the Fondue tradition
"Fondue was invented by Shepherds in the Swiss Canton of Fribourg. The original recipes were made with cheeses from the local area - Gruyere and Vacherin, accompanied by white wine and flavoured with Kirsch. As the concept stpread to other regions, the local cheese changed the flavours: Beaufort and Comte in Savoie or Camembert and Calvados in Normandy.
Today fondue has a number of culinary variations:
- Beef fondue (pieces of beef dipped in boiling oil)
- Chinese fondue (strips of meat or vegetables cooked in stock)
- Vintners fondue (pieces of meat dipped in wine)
- Dessert fondue (pieces of fruit dipped in melted chocolate)
The fondue set from Staub may be used with all heat sources, including induction and is supplied with a fork ring that makes it easier to use."
I must say that I had not heard of Vintner's Fondues but it sounds delicious!
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Spring Raclettes and Fondues are back
(5th March 2012 16:44)
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(30th January 2012 13:29)
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(17th January 2012 09:49)
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