Ready to use cheese fondue – a fondue created with our cheeses – all made from 100% HEY MILK!
The organisation of our Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. cheese fondue took longer than we planned. Our promise: You will taste it and discover for yourself: It was worth to wait for it!
Discover with this cheese dish a ready made cheese fondue – completely free from flavor enhancers and modified starch – but with over 66 % cheese content. Try to find such a cheese fondue somewhere else !
Say HELLO to the CHEESE FONDUE MAGIC of our Alps and just try it
Our alpine cheese fondue contains 66% Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. cheeses in the ready to use fondue preparation – consisting of the cheeses The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. cheese, semi hard cheeses and emmental cheese.
The fondue result of our dairymen is something to be proud of. The purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. and try our ready-made cheese fondue specialty and delight your guests.
Step 1: Buy our ready to enjoy cheese fondue with very high cheese content
Step 2: Easiest and fastest cheese fondue preparation with our recipe
The quickest and easiest way is to buy first our ready-made cheese fondue. Rub the fondue pan with a clove of garlic. Then slowly heat up the cheese fondue mixture with a dash of lemon juice on the stove while stirring constantly over medium heat. In short time the cheese fondue is creamy bound and ready to eat.
Other accessories for your perfect cheese fondue:
- Cheese fondue pot or cheese fondue set (cheap at Amazon)
- Cheese fondue side dishes as needed
- Optional: cheese fondue sauces
With a glass of cherry Cheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product., pepper and nutmeg, you can give your cheese fondue your personal flavor – milder or more spicy, depending on your taste. Afterwards cook it for another two minutes with constant stirring – and your cheese fondue from the alpine region is ready.
Our approach: Best cheeses and a special recipe for the extraordinary cheese fondue
Cheese fondue taste intensity (mild – spicy)
Consistency cheese fondue (liquid – tough)
Cheese fondue storage (1 – 30 days)
Accessories: cheese fondue ceramic set
Background information on the original “Swiss” cheese fondue
Cheese fondue – preparation and variants
A cheese fondue is a dish of melted cheese sourced from the western alps – French-speaking Switzerland, Savoie and Piedmont and Aosta Valley. Meanwhile, the term is also used for similar dishes.
The basic ingredients of a cheese fondue traditionally include cheese, corn starch and white wine, as well as some kirsch, garlic and pepper, although the cheeses used are essential.
Cheese fondue is prepared in Switzerland in numerous regional variations. Among other things, the moitié-moitié (French for half-half) is widespread, in which half each used Vacherin and Gruyère. The Appenzeller Fondue is made exclusively from Appenzeller cheese. In the canton of Friborg, the fondue fribourgeoise is made from the cheese variety Freibacher Vacherin, sometimes from Vacherin and Gruyère in equal parts. In Geneva, a mixture of two parts of Gruyère and one part of raclette cheese is common. The Eastern Swiss prefer a mixture of equal parts Gruyère, Appenzeller and Tilsiter. In the Basel region is widespread a mixture of equal parts Gruyère, Vacherin and Appenzeller.
From France comes the fondue savoyarde (Savoyard fondue), which consists of the cheeses Emmentaler, Comté and Beaufort. Specialties from north-western Italy are the Fonduta valdostana (Aosta Valley fondue) and Fonduta piemontese (Piedmont fondue), which is prepared on the basis of Fontina with butter, egg yolk, Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) and white truffles.
Another variant is the champagne fondue, where sparkling wine or champagne is used instead of white wine. In addition, cheese fondues are also flavored with tomatoes, herbs or other spices.
Since alcohol remains in the cheese despite cooking, for a non-alcoholic cheese fondue instead of wine, sweet must or broth may be used (with the addition of lemon juice to counteract cheese toughness).
In many supermarkets and dairies cheese fondues are available as a finished product, which can be added directly to the caquelon without any further ingredients. As a simplified version of the oven cheese has found distribution.
Cheese fondue – serving and enjoying
Cheese fondue is almost always eaten in groups with good friends. The heated mixture is placed at table in a special pot of mostly ceramic, the Caquelon, on the rechaud. Participants place bread or boiled potato pieces on a long fork, hold them in the liquid cheese, and make circular movements until the bread or potato is coated.
The pieces of bread are cut or plucked from white bread. Each piece of bread should have some crust, as this makes it easier to fix the pieces on the fork. Fresh bread is considered less suitable. The Swiss trade also offers special fondue breads, flat, pre-notched white breads.
In some regions, the fondue is not eaten with skewed pieces of bread, but the bread pieces or potatoes are doused with the liquid cheese by means of a ladle. This type of preparation creates a bridge to raclette.
Originally, no side dishes were served with the fondue. Today, however, sour vegetables, cucumbers, onions, cornichons and mixed pickles are often used, as well as Bündnerfleisch in eastern Switzerland and canned or fresh fruit in Ticino. In French Savoy, raw ham is widely used as a side dish.
Traditionally, The dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. white wine (in Switzerland Fendant, Savoy wine in France) or tea is drunk with the cheese fondue. Often the fondue is accompanied by a glass of brandy with kirsch, which – a popular misconception – is used as a remedy for hard-lying cheese. If the cheese mass is too thick, add sodium bicarbonate (or soda) in small quantities. This forms carbonic acid in the fondue with the liquid and makes it more airy and easily digestible.
At the bottom of the caquelone emerges a croûton, religious or nun or grandmother called crust, which can be scratched out and eaten. In Lower Valais, it is customary to mix the last fifth of the fondue mixture with anise brandy and egg yolk, which makes it particularly strong.
Fondue is also served as a late breakfast in the Romandie countryside and elsewhere in the Alps.
Cheese fondue – history and legends
The fondue is said to have been invented by alps dairy men. They would have, cut off from the environment, tried new recipe variants with the food available to them – cheese and bread. However, it can be assumed that this is just a legend.
From stories it is clear that monks were not allowed to eat solid food during Lent; By Melting cheese is a proven process to refine and make it more durable. cheese, hunger was quenched without breaking the fasting rule. In Switzerland, the explanation is widespread, the Protection of origin or protection of origin are statutory regulations. of the fondue lying in the Kappeler milk soup, which was eaten at peace in the first Kappelerkrieg.
The exact origin of the cheese fondue is unclear. Both Switzerland and Savoy in France (where it is known as a fondue savoyarde as a national specialty) raise the claim to the origin of the fondue. The cheese fondue as a Swiss national dish has only existed since the 1950s – only with the inclusion of the court in the army cookbooks fondue became known throughout Switzerland. The military men brought the recipe from military service to the families. To this day, fondue cooking is a men’s business in many households.
Probably the first fondue recipe in German comes from the cookbook of the Anna Maria Gessner from Zurich, which she wrote in 1699: “Thu a half glässlin full of wine in a leaf and the glutpfann and thu geschabten or torn old feke käss darein and let him cook in the wine , he bit off gantz and you do not feel the wine in the kusten anymore. ”
The first fondue as a finished product was launched in 1955. In the 1970s and 1980s, a broad advertising campaign was conducted in Switzerland under the motto “Fondue isch guet and git e gueti luune” (Fondue is good and makes a good mood). You could rent sets with caquelon, rechaud and forks in almost every cheese dairy for a small fee. Today, this service is superfluous, as a complete set is available in most Swiss households.
Preparing cheese fondue outdoors at a cooking fire
An important aspect of fondue dining is social gathering, starting at best with the preparation of the dish and supported by factors such as the simplicity of the meal and cooking over an open flame. For example, in the Romandie, fondue is often prepared in summer over a cooking fire.