A repeat of last year's New Year's Eve dinner, classic cheese fondue. Last time around, Victoria had a massive migraine and missed it. So her request for this year was to make it again.
Personally I prefer meat fondue, but January 1st is also Victoria's birthday and I obliged.
Cheese fondue comes from Switzerland, originally a way to eat old and leftover cheese in the mountains. Later on it became a tool to promote cheese exports from Switzerland, especially Emmentaler cheese. Those Swiss. A weird crowd to be honest. What do we know about Switzerland? Not much actually. So secretive. Makes me wonder sometimes. I used to live one country over and even then we learnt not much about this place. I know they have three official languages. Why?
I used three kinds of cheese, one swiss, one Danish and Isabella's request, Cheddar. The dish is really easy to make, a bit of patience and a little bit of a binder are key to a nice stringy, fondue.
For dipping, basically if you would eat it with unmelted cheese, it goes!
Ham and cheese? Cut up some ham.
Philly Cheesesteak? Quick fry some steak and dip it.
Celery and Cheez Whiz? DIP IT!
Nice cheese board with fruits, nuts and Pretzels? Perfect for dipping as well.
Chocolate cake? Not so much.
HAPPY BIRTHDAY VICTORIA
SELECT SOME CHEESES, ANY CHEESE REALLY. THEY ALL MELT
HEAT SOME DRY WINE
MELT THE CHEESES
BIND IT TOGETHER WITH SOME STARCH (GFP FLOUR)
I LIKE MEAT WITH MY CHEESE
OF COURSE FRUITS GO WITH CHEESE
LES LEGUMES VA BIEN AUSSI
GLUTEN FREE BREAD FROM GF PATISSERIE, VA BENE
GFP BREAD WITH MELTED CHEESE
WAITING FOR THE CHOCOLATE FONDUE....
SPARKLING WITH STRAWBERRY MOUSSE