Cheese can be fond of swissBut it has gained popularity worldwide, melting food hearts everywhere. From ski slopes to dinner tables of families for a comfortable moment, crusty bread, boiled potatoes, or dip Cornichon in a hot bowl in a hot bowl Not only brings people together, it immediately converts any food into a fancy dining ritual. But if you are new to the world of fond and want to make your own using one Classic cheese fond recipeKnowing which production can be misleading to choose, so we turn to a specialist for guidance.

According to chef and Pak instructor Alexka Sweeni“The best cheese to use is gruyere or emntaler.” She recommends a 50/50 mixture of both for ideal melt and taste. For those on a budget, Sweeni suggests selecting for quality alpine-style cheese such as Fontina or Gowda as a more affordable option. But Sweeni has a warning: “Do not use pre-cut cheese,” she warns. “It will interfere with the melting process.” Many pre-cut things are added to anti-cakeing agents that change their ability to melt smoothly. Instead, it is best to grind the cheese itself because it gives a smooth, velvet texture, which creates the right fond experience.

It is now considered a retro-chic dish, cheese enlightenment made a humble debut in the 18th century Switzerland. It was invented when alpine farmers with limited resources collected chronic pieces of cheese, stale bread and remaining liquor to feed their families. Today, good cheese is expensive, and anything with Swiss label has become synonymous with luxury. So, how can fond beginners dazzle their guests with rich creamy cheese and best needle material? The first step is selecting the right cheese. The next phase is about refining the process.

Every time to make a smooth and delicious fondu pot, Chef Sweeny has tricked some on her sleeve. “I also like to coat my chopped cheese with a little cornstarch so that the clumping can be stopped and [it] Helps to thicken Fondu, “She says. Rub a peel around the inside of the pot before adding another magnificent tip? Paneer. This will add the acidity required for fat in the cheese,“Sweeni explains. So you have this, by adding these small stages, your fond skills can develop from simple to sophisticated, just as the journey of cheese fan.