Swiss cheese serving tips
When you think of Switzerland, first you might think of mountains and incredibly beautiful scenery; and you are not mistaken. But if your thoughts roam to delicious cheeses next, you're correct again.
Switzerland is the home of some of the world's best cheeses, producing the hallmarks of mountain cheeses, studied and imitated throughout the world.
Fondue mania
My birthday is in early November and my favourite birthday meal is cheese fondue. Perhaps this has something to do with my Swiss heritage and the dairy fixation gene that accompanies that bloodline, but brisk November air and the warmth of good rich cheese are so complementary that nothing seems more appropriate to celebrate a November anniversary.
Indulging in cheese-laden dishes can be seen as a celebration of the time of year when bodies are covered in thick layers of clothing, rather than exposed to the elements and the eyes of all sentient beings -- a little extra layer of protective fat gained through the indulgent consumption of delicious dairy fat can, really, only be a good thing.
The perfect Swiss cheese fondue
Here's my favourite combination of cheeses to make Swiss cheese fondue: Nutty and mild Emmenthaller (the Swiss cheese with the holes), rich and sharp Gruyère (preferably well-aged for extra flavour and depth) and my family's local cheese which adds a spicy touch, the wildly aromatic Appenzeller.
These three quintessential Swiss cheeses combine to make the perfect balance of layered tastes and textures. Try it for yourself with this Swiss Cheese Fondue recipe.
What to drink with your Swiss cheese
When possible, buy your cheese from a really good cheese specialist. For the strictest authenticity, buy a bottle of Swiss white wine made from the Chasselas grape to add to your fondue and to drink.
A good dry Canadian Riesling is a fantastic and convenient fondue partner, as are most other unoaked (not barrel fermented) dry white wines. And do not believe those who say that fondue must be accompanied with warm drinks such as mint or herbal tea to aid digestion -- in my opinion, it's a travesty!
A wonderful fondue is enhanced with a generous dash or Swiss Kirschwasser (Kirsch) at the end of cooking. This fragrant and bone-dry cherry eau-de-vie really gilds the lily, but you can substitute with other eau-de-vies.
If Kirsch is unavailable or out of your budget, I heartily recommend the Eastern European plum eau-de-vie Slivovitz as a really good substitute. Of course, Poire Williams (pear eau-de-vie) will be wonderful.
Just do not make the mistake of using a sweetened cherry or plum brandy; it will ruin the fondue. In a pinch, I have substituted a shot of rye whiskey (but I'd rather save that for a Canadian cheese fondue of Cheddar cheese and/or Oka.
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