Get out your fondue pots; itâ€™s cold outside. If you donâ€™t have a fondue pot, a double-boiler will do. Sharing a pot of fondue is one of the most satisfying foods for sharing, so any time of the year is fine. Each fall we make sure to stock up our caves with many cheeses that make fine fondues.
Each of these cheeses has its own distinct aroma/flavor qualities which will differentiate one fondue from another. There was a time when I would resist melting down any of these great cheeses into a fondue. That was before I realized how easy it actually is to clean a fondue crock, especially considering all the pleasure the fondue provides. Yes, these cheeses are outstanding on their own; they can pair marvelously with many wines (not all the same type wines either) but there is something about heating up that primordial food â€“ cheese â€“ to near body temperature that is rather blissful.
We offer a class here on making excellent fondues â€“ All About Fondue â€“ that is taught by one of the newest members of our faculty – Holly Cruz. She makes some of the best fondues Iâ€™ve ever tasted and she will teach you how to make excellent fondues yourself.
If you already know how to make fondue, we have several candidate cheeses that will provide the base of a great fondue: Adelegger, Alp Draeckloch, Andeerer Schmuggler, Appenzeller, Beaufort, ComtÃ©, ComtÃ© Fort des Rousses, GruyÃ¨re, Hittisau, Hoch Ybrig, Prattigauer, Tarentaise, Uplands Pleasant Ridge, Vacherin Fribourgeois, or Val Bagner.
Or if you would prefer not to go to any trouble whatsoever, we have some cheeses that are very soft and luxurious already: AzeitÃ£o, Robiola due Latti, Serra dâ€™Estrela, Stanser Rotelli, Taleggio and Tomme Vaudoise, no need to melt these down at all. These cheeses donâ€™t hang around here very long but we keep them coming.
Posted by Artisanal Cheese