Fondue                         

The fondue is a typical Swiss food, originated in the Jura mountain ranges and the Alps north, near the French-Swiss border. The original fondue, that was extended to neighboring regions of France and Italy, is the cheese fondue. It has led a lot of variations and its fame has spread to many countries.

Consists in immersing a skewer with small pieces of food in hot liquids such as melted cheese, oil and chocolate in a small pot of clay or cast iron, common to all the guests and placed in the center of the table,the container caquelon called typical or fondue for Spanish speakers. Diners are served using a metal skewer with two or three ends, with which introduced into the cheese pieces of bread, chunks of meat in the oil, fruit in the chocolate variant.

The origin of the recipe could be found in the ancient custom of the shepherds and mountaineers to heat the pieces of old cheese, so hard, not just to soften them, but also to form a hot meal. The first version of fondue appeared in 1825 in the “La physiologie du gout” book of French chef, Jean Anthelme Brillat-Savarin,  who claimed to have discovered in the Canton of Vaud. The cheese melted in a mixture of eggs and butter. This old version is repeated throughout the nineteenth century (Alexandre Dumas father named in his “Grand dictionnaire de cuisine” in 1873)until the publication of a recipe without eggs and white wine in the cookbook La cuisine pratique (The kitchen practice), winner of the Swiss culinary exhibition in Zurich in 1885. One can infer from this that the Swiss fondue in its current form, with wine and cheese, pre-date 1885. The cheese fondue is also a traditional  dish in the French regions of Savoie and FrancheComte, and in the Italian regions of Valle d'Aosta and Piedmont. In Savoie, fondue became fashionable in the 1930s and has since become a classic of regional tourism.

Cheese fondue: (5 people)

The most important ingredients of cheese fondue are the variety of cheese, we used three kind of cheese, the gruyere and emmentel cheese, that form the base of the fondue, and blue cheese that can be changed for other similar.

The Gruyere cheese is a Swiss cheese, Gruyère gets its name from a Canton´s district of Fribourg where it is manufactured. The emmental cheese is similar at the gruyere cheese, it is based in cow milk. On the other hand, the blue cheese was discover in France, this type of cheese have a blue or gray color because their manufacture is left to mature until it is full of fungi, their ingredients are cow, sheep and goat milk.

Ingredients:
  

     

PRODUCT	PRICE
Cheese	$ 31000
Garlic	$ 300
Dry White wine	$ 4.000
Lemon	$ 200
Black pepper	$ 1.000
Bread	$ 1.000
Total:	$ 37.500
Each person:	$ 7500

 

.  Preparation:

1. Prepare the tools carefully. The Caquelon (special container for fondue), the stove to heat it on the table and the spikes (long holders) are required. Handling the stove (take care because if you aren’t careful, you can burn some part of your body). Use the appropriate alcohol. Fill the bowl of alcohol. Leave it ready for turn on the table, taking care not to drip any alcohol on the tablecloth.

2. 

.  2.  Take the Caquelon and rub a couple of garlic until leave a film on all surfaces. Apart prepare the cheese. Emmental and Gruyere, grated best, the most tender (nipple, gorgonzola, etc.) cut into small pieces.

3. 3.  Put the Caquelon over medium heat in your kitchen. If you are hurry, add short glass of white wine and the juice of half a lemon and wait until you are about to boil. Then add the cheese. However, our tip is that just add a little wine without haste, the remaining wine and lemon juice until the  cheese admits liquid to be creamy support and not be too solid. It is very important to move in a good way in the cheese melts Caquelon. Do it with a wooden spoon and do not move the cheese doing "eight form". We insist, not steer: do "eight form" , throughout the Caquelon, while moving the cheese.
 

 4. When the cheese has melted, some additions may have given him problems (nipple, gorgonzola, etc..). Add a few tablespoons of cornstarch dissolved in a little brandy. Gradually add the mixture. Continue to "eight form" vigorously and cheese will link. (you can add a little brandy, which gives a delicious taste).

5. With the melted cheese, add black pepper and curry to taste. 

6.  Place the Caquelon, on the stove that is already on in the table where they eat. Please cut the bread given by way of trying to split the crust of bread to all guests. Place the bread on hand for guests.

Healthy:

Besides calories, the cheese contains the following nutrients:

Provide vitamins A, D, B12 and B2, which protect against infection, skin care, enhance healing and promote the smooth functioning of the cardiovascular and nervous system.

It contains good quality protein, like red meat, which help to build, repair and maintain body tissues.

It is rich in calcium and phosphorus, which help for human bones growing up. A serving of 100 grams of cheese equals a contribution of 1000 mg of calcium, more than enough for the daily requirement of this mineral.

Group members:

Camilo rodriguez

Oscar Yopasa

Paola Restrepo

Daniela Marquez