Revisiting Fondue

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The Dining & Wine section of yesterday's New York Times ran a great article about fondue, that nostalgic miracle of melty goodness. Indeed, says Melissa Clark in the article, "...few foods are as compelling as melted cheese."

The article goes on to quote Chef Terrance Brennan of Artisanal Bistro and Picholine as saying that pretty much any pot will work, as will almost any cheese. These are reeassuring sentiments that will hopefully help rescue fondue from 1970's dinner party obscurity and propel it into mainstream appreciation.

Later in the article, Max McCalman, also of Artisanal, warns against using dry, crumbly cheeses in fondue. They "don’t melt as readily as smooth, semifirm ones, he said. But, he added, a little bit of acid, like a high acid wine or lemon juice, will do wonders in smoothing out intractable curds."

The article also includes some recipes for fondue variations, including a Sweet Gorgonzola Fondue, a Latin-style Queso Fundido, and an Italian Fonduta, made with Fontina Val d'Aosta, milk, eggs, and truffles. Yum!

Fondue accessories, Swiss Cheeses, and more available at igourmet.com