Robert “Bobby” Wiebel of Sparta, NJ, serves as director of operations for the food packaging company Econo-Pak. A culinary enthusiast, Robert Wiebel has had the opportunity to visit Switzerland and enjoys cheese-based dishes such as fondue.
The Swiss cantons are known for local cheeses, and the Valais region features a version of the dish raclette, which uses raw milk cheese and potatoes, and dates back to the medieval period as a fondue predecessor. Using pieces of bread dipped in a melted Emmental or Gruyere combined with kirsch and white wine, fondue developed as a distinct tradition in the locale around Freiburg.
Traditional fondue recipes involve pouring the wine in a heavy metal pot that has been first rubbed with cloves of garlic. A mixture of lime and kirsch is then added, followed by the gradual addition whatever combination of cheeses is being used. It is important to only add a handful of cheese at a time, after the previous handful has been stirred in and melted. Once a gentle bubble has been achieved, seasonings such as nutmeg and pepper may be added, and crusty bread cubes dipped in using special forks.
The Swiss cantons are known for local cheeses, and the Valais region features a version of the dish raclette, which uses raw milk cheese and potatoes, and dates back to the medieval period as a fondue predecessor. Using pieces of bread dipped in a melted Emmental or Gruyere combined with kirsch and white wine, fondue developed as a distinct tradition in the locale around Freiburg.
Traditional fondue recipes involve pouring the wine in a heavy metal pot that has been first rubbed with cloves of garlic. A mixture of lime and kirsch is then added, followed by the gradual addition whatever combination of cheeses is being used. It is important to only add a handful of cheese at a time, after the previous handful has been stirred in and melted. Once a gentle bubble has been achieved, seasonings such as nutmeg and pepper may be added, and crusty bread cubes dipped in using special forks.
