Reading Food

Hi there,

my beloved one and I planning to celebrate this year's christmas together, having a classic swiss cheese fondue for supper.

I've already soon several packages for "Original Schweizer Käsefondue" layed out in the local super markets, but I'd like to have some original cooking receipts and advices from you, the fellow NAOis. Of course, especially those from the Swiss ;)

The few things I know about how to make the cheese fondue sauce is from the time when I was at one of the NAO meetings: you have to use cheese, probably a more spicy one, and white wine. That's all I know, aside from how to do the cooking on the stove etc.

So what are your advices and receipts for a good original-style cheese fondue? ;)

cu, w0lf.

Fuck off the 30 seconds posting limit!

Oh, I'd say there are at least as many recipes as there are Swiss families. :-)

In the most basic variant you put the caquelon (fondue pan) on the stove and add garlic, cheese and about a glass of white wine. You can also add a shot of Kirsch (cherry booze) and/or season with nutmeg. The quantities vary according to personal taste, as do the ingredients of the cheese mixture. (Take whatever you like, as long as it melts you're probably fine)
A very thin cheese mixture can be treated with a little Maizena or Epifin.

Once everything has melted you put the caquelon on the table (onto a rechaud) and dip small pieces of bread - about 2-3cm - in it.

The "Appenzell" variant is said to go like this: first dip the bread in Kirsch, then in cheese. I don't know if that's true, it may well be another stereotype (in many parts of Switzerland the Appenzell people are said to do a lot of weird things, probably not all entirely true, albeit usually amusing or reasonably weird.)

For more recipes and a lot of useful infos - note that there are about a million different recipes for "Original Schweizer Käsefondue" - try this place.

Good appetite!

"God is dead." - Nietzsche, 1882 "Nietzsche is dead." - God, 1900

When reading on this site, I stumbled over the word 'rezent'. What in the name of satan the unholy does THAT mean? Doesnt sound too much like regular German, does it?

cu, w0lf.

Fuck off the 30 seconds posting limit!

Easy one: Rezent or "räss" in dialect means that the cheese is very ripe or to make it clear: it's literally etching your throat. This is especially known with Appenzeller. In its younger years the cheese is soft and mild. The older it gets, the etchier it tastes. Some like it, some not. Well, maybe null can explain it a little bit better for he's the real Swiss guy here on NAO :) Ah and rezent actually is in my Duden copy. But it's not explained the way I did. I think it's only used like that in Switzerland ;)

"Sie wollen nichts anderes. Sie wollen kämpfen! Sie sind Soldaten! Fucking Wahnsinnige!" - Noel G.

This post was edited by Orchid on Dec 20, 2006.

Weeell. I prefer cheese brands like Appenzeller, Bergkäse or Kerry Gold, so "rezent" should be fitting my taste quite well ;)

cu, w0lf.

Fuck off the 30 seconds posting limit!

Langenscheidt describes it as "herzhaft, pikant, säuerlich", the opposite would be "mild".
Orchid's explanation is good too.

Basically, if sniffing a cheese forces your nostrils shut and causes nasal hair loss, the cheese is "rezent". I think the french word "surchoix" is the same.

"God is dead." - Nietzsche, 1882 "Nietzsche is dead." - God, 1900

This post was edited by null on Dec 20, 2006.

Basically, if sniffing a cheese forces your nostrils shut and causes nasal hair loss, the cheese is "rezent". I think the french word "surchoix" is the same.

Strange. That happens every time I put off my shoes...

cu, w0lf.

Fuck off the 30 seconds posting limit!

Strange. That happens every time I put off my shoes...

That means you store your socks too close to the fridge's cheese bay. How big is your apartment anyway?

"God is dead." - Nietzsche, 1882 "Nietzsche is dead." - God, 1900

How big is your apartment anyway?

Very huge: 24 square metres of vast space! Its like in a maze, you'll probably get lost in this :D

cu, w0lf.

Fuck off the 30 seconds posting limit!

When it comes to cheese I absolutely recommend you to go to a cheese store and not to buy those ready-to-made-packages in the supermarket. There only as half as good. For the mixture my mother usually demands something like 1/3 Vacherin, 1/3 gruyere, 1/3 Appenzeller and a little bit og Gorgonzola. But I'm not so sure anymore. I will ask her later. The Fondue was always delicious! I think we'll cook one at the New Year's Eve. I'm looking forward to this year's most rich in content-dish (considering the huge amount of fat and calories :P

"Sie wollen nichts anderes. Sie wollen kämpfen! Sie sind Soldaten! Fucking Wahnsinnige!" - Noel G.