as a "savoyard" (someone living in Savoie region of France) I validate this video :-)

Missing various things here: pepper ! You can even add nutmeg. And of course in Switzerland we add the wine at the beginning and if the fondue is too fluid you add a bit of corn starch diluted in a bit of wine The bread should not be fresh but from the day before so that it keeps its shape. If your piece of bread falls into the fondue you pay the next bottle of wine 😜 you keep the fondue on a table stove to allways keep it warm. At the end you let the remaining cheese cook to form a crust called “la religieuse “ which is distributed amongst the guests. If you do not eat all the fondue you can make cheese crusts by spreading it on bread and put them under the broiler. Serve with cornichons. Makes a nice supper on cold winter days.

@mr.schwitzer1451

4 жыл бұрын

We also use a little kirsch liquor with the corn starch. I personally love pear brandy as well.

@vivianepilou2211

4 жыл бұрын

Oh yes Kirsch liqeur 🤗 Actually we use little cups filled with Kirsch and dip our bread piece in it before digging it in the fondue. Of course not with every bite, would finish the evening under the table lol

@MrAranton

4 жыл бұрын

@@vivianepilou2211 My reaction to Kirsch is dancing on the table; typically knocking over fondue in the process...

@63Malda

4 жыл бұрын

@@vivianepilou2211 Dipping the bread in the Kirsch then cheese sounds wonderful! I'll have to try that next time.

@Essenkiller

4 жыл бұрын

Missing? Youre talking about the Swiss way. Stephane shows us the French way.

I totally just gained 10kg simply watching that. Incroyable!

I miss cheese fondue so much! My great aunt and uncle are Swiss and sometimes invited me over for fondue. I loved it. They always put quite a lot of garlic cloves in the fondue and it was always a treat to get one of those cheesy garlic cloves with your bread. My great aunt wasn't frugal with the Kirsch so I was a bit tipsy after having a lot of fondue.

@didier2124

3 жыл бұрын

I’m Swiss in Australia, I love my cheese fondue What’s stopping you from making it? Just make some 😀 🧀

Anyone else is torturing themselves by watching this while hungry??

@JudithLou

4 жыл бұрын

OMG YES!

@_araminta_

4 жыл бұрын

Yes, and we will do a swiss cheese fondue right away now!

@nutofwisdom791

4 жыл бұрын

Lmfao same

@vidagonzalez134

9 ай бұрын

Yes lol

You read my mind. As fall brings colder weather, I remembered fondue and was looking up recipes. Merci beaucoup!

It's been 20 years since I made Fondue for my friends. I added way to much wine. There were 30 of us. The Fondue was to thin, I was embarrassed. You have inspired me to try again. Thank you, Chef!

@Macabre8693

4 жыл бұрын

Chef ??? shit one not chef !

@blokejr4801

4 жыл бұрын

I only have 4 friends😪

@firefliflihi5719

2 жыл бұрын

If they are your friends you wouldn’t be embarrassed! Try again! :)

LOOK AT THE STRINGS OF CHEESE!!! I cannot unsee such beauty!

Oh yeah! Looking forward to trying this!!

Great video, love the new studio. This proves that a serious fondue is so much more than just a bowl of melted cheddar 😜 It looks delicious, making my mouth is water 😋🧀🇫🇷

Okay, you are back and teaching. Love your content man. Missed ya.

Ohh...I'm so doing this immediately!!

Beautiful kitchen and delicious cheese makes you giddy! Looks so tasty

I love Fondue - Gruyere cheese is my favourite. Living in Australia it is difficult (& expensive) to find & purchase many French cheeses here. I use Dutch Gouda in my Fondue as one of the cheese ingredients (affordable & nutty, sweet, stringy). I love a glass of Grand Marnier on the side too. Apart from bread & meats I also like to cut up raw veggies to dip like mushrooms, cucumber, grapes & crunchy batons of other varieties. Fondue is so much more impressive than just a cheese platter. You inspired me to whip one up for the weekend. Thank you 🥂🧀

Thanks for this viddy. I LOVE Fondue! It reminds me of the nearly month I spent in Geneva. I was doing Fondue at least once a week because I couldn't get enough (and the Grappa digestif was a perfect way to put a cap on the meal). At home I like to mix in some dense vegetables like potato, jicama, and radishes - I know: I'm a heathen. But it's nice to have different flavors underneath the cheese. I use Emmentaler instead of the Beaufort because: 1, I love Emmentaler; and 2, I love the extra bite. I also add lardons to the mix of bread and vegetables because it's *so* tasty!

I love the new kitchen.

Impecable! Big thanks from Bulgaria!

Beautiful blue cabinets!

Looks soooo good!

I looooooooooove cheese.... Oooh! Thanks Stephan. Cheers!😋👩🏽‍🍳🍷♥️

Delicious! It is cold and dark and wet here in the UK, we have just heard that we go into another coronavirus lockdown. There is not much else to do than make love and eat cheese - we are about to have our first fondue of the season. Such a simple and satisfying thing, thank you for the tips on achieving the right cheese to liquid consistency.

My mouth is watering!! I Love Cheese! Merci Stephan for this recipe, Yum~~

The ultimate easiest recipe I learned in Switzerland is just throw the grated cheese (~600 gramms) into the Caquelon rubbed with garlic, add half a bottle of wine, two tablespoon of corn starch and melt it. Just before serving add a little bit of "Kirsch" (cherry schnapps). Works every time! ;)

I came in the very beginning... I like it better than ever!! Good job and merci!!!

Great video this week. I've never made a cheese fondue. I'll definitely be trying it this weekend. I'm hoping I can find all these cheeses here in Canada! I love the idea of using cast iron pots. I don't have a fondue set. I'm looking forward to trying this recipe!

Amazing... Let"s try this evening....

brilliant simplicity!

Wonderful presentation..can't wait to try it..

I like your personality and accent.. I really enjoy watching you videos

Having trouble with the newsletter sign up. This looks so good. My mother made fondue a lot!

Actually, In the last century I used to grind the cheese for fondu like It is done usually, Till I found out in this Millennium that It is better to cut the cheese in cubes, Just As You did! The cheese dries out fast when ground down, Cutting in cubes is faster and the cheese keeps It’s oils and aroma much longer. It is best to cut (Or Grind) the cheese just before You are melting It. Btw, Lovely Video! I cherish the warm memories of Enjoying the ‘feel-good’ Fondu family dish in Swiss and in the French Jura....

Hi Stephan! I cannot believe I just sat down to find your new fondue video! We JUST had fondue for dinner tonight, but unfortunately it was store bought here in North Carolina. NOT the same as it is in Switzerland or France, but we needed a "fondue fix" so we bought it for dinner tonight! Thank you for showing me the proper French way to make it, next time, it'll be from scratch! YUM! Thanks for all your wonderful videos, I've tried many and have been mostly successful! You are THE BEST! Merci

@rome0610

4 жыл бұрын

@Jelened11 We were told by some swiss guys to use only cheese from raw milk, not pasteurized one. But as far as I know, in the US only pasteurized milk is allowed to make cheese. So there must be a difference...

This is serious y’all, so good

Congrats!!! You've been working hard and you deserve it!

@FrenchCookingAcademy

4 жыл бұрын

that was so good 😋😋😋

I could die for this.. A swiss living in turkey

@fezario

3 жыл бұрын

Halloumi just doesn’t work in a fondue does it?

I made some fondue last year and did not have the correct wine so I used Picpoul de Pinet...it was out of this world good!

Your cooking is fabulous I like

Damn that looks fabulous!

I’m trying this today thank you...

I remember back in the early 80s Fondue was really popular and you would see it everywhere.

super bien fait. Ça me rappelle de ma jeunesse en Provence... les fondues et les croques-monsieurs. Peut-être tu feras un video pour les croques-monsieurs?

The best fondue recipe by far was the one done by Andre Pernet, the head chef in the Swiss Center (now gone) in London in the 80s. There are many excellent recipes out there but his was the pinnacle.

Forget the bread - give me a spoon! Yum! I just picked up a fondue set ( my first one even though I am a child of the '70's) while out thrift shopping and here you are, tempting a gal. Guess who has to make fondue on the weekend?

@FrenchCookingAcademy

4 жыл бұрын

great plan cheese fondue is delicious 😋😋

I'll sign up now!

Hi Stéphane - as you mention, the age of the cheeses is very important to the final result. Maybe next time you do a cheese video you can recommend ages for the different cheeses? :)

Ohhh yummmmm.

I just found your channel and I’m already in love with it! Can’t wait to keep watching

@FrenchCookingAcademy

4 жыл бұрын

Thanks and welcome 🙂👨🏻‍🍳

Great. !!!!!

Thanks. Haven't had this since the 1970s. Worth a retry. Too bad it's near impossible to find Beaufort cheese in America--it's one of my favorites.

I am going to make this with pasta with fresh tomatoes. Wine and cheese sounds super good with pasta. I need to move back to Hollywood to shop the Chalet Gourmet for cheese. I don't like the smog in Hollywood but it's a cool place still.

Fondue is one of my favorite foods. Today I did not have any white wine so I made it with red. The color of the cheese was purple and off-putting, but it still tasted delicious!

Awesome, have you ever tried using Kirsch as well as wine? I love your cheese selection by the way!

I am speechless!

What cheesy goodness! Cheers!

@FrenchCookingAcademy

4 жыл бұрын

🙂👨🏻‍🍳👍

I made a fondue last night using Gruyere and Emanthaler, but I should have incorporated Comte into it as well. Will do next time

I use nutmeg instead of the pepper, but I totally agree with your choice of cheeses & wine (Apremont). The bread is as important as the cheese. I gently dry/toast the bread cubes in the oven. I finally found Beaufort in the US, but it was nearly 50€/Kg, so I'll probably do 2-cheese fondue this winter. Great video!

@FrenchCookingAcademy

4 жыл бұрын

that was so good you heed to do it and let me know how it went 😋😋😋👨🏻‍🍳👍

@delphzouzou4520

4 жыл бұрын

Take at least 0,2 of Beaufort, it's worth it. It's a very flavourful cheese.

Back in Lyon ❣️

I have never met a cheese I do not like. I love fondue. This was a popular Saturday night event in the '70's.

@FrenchCookingAcademy

4 жыл бұрын

it’s crazy how we forget this simple rituals 🙂🙂👨🏻‍🍳

Makes my mouth crinkle with cheese anticipation

i like when he taste the cheeze he be like mmmm ,its cute

Here's my feedback as a valaisan (from the border to Haute Savoie): Usually there should also be some cornstarch or flour added to the cheese to help the texture and prevent the fat splitting. Just put in all the cheese at the beginning, doing it in batches is a waste of time. Eating it with ham is rather strange, I'd save that for the apéro. French savoyard cheeses are good, but Swiss cheeses are even better for fondue, and the best wine for this dish is a chasselas from Vaud or Valais (in my opinion).

“FONDUE FOR TWO” Anyone else get that reference? No, just me? ok :(

@TheJetto200

4 жыл бұрын

Literally why I came here

@blanksubmit3770

4 жыл бұрын

TheJetto200 thank the lord there’s another gleek here🥇

@hannibaleldestripador9496

4 жыл бұрын

Only use half of each ingredient.

@aimeeduggan204

4 жыл бұрын

yessss

Stephan, I tried to do it yesterday and used 2 of the cheeses you recommend, mozzarella, Gouda and havarti. But it would not melt. Eventually clamped up. I though I didn’t give enough heat. I used an earthware pot on the 2 and 3 setting out of 5. I even put it in the oven at 300-350F to give it an uniform heat. But didn’t help, on the contrary, it start separate. Probably I heat it up to much. Now I have a big lump of cheese with some very little melted sauce. What did I do wrong?

@ledastubefiles

Жыл бұрын

There're some other cheeses that are better: emmental, vacherin, brie, appenzeller, comte. I wouldn't use mozzarella for fondue. There's an Italian cheese called fontina that can also be used for fondue. For me the gruyere ist the best. I make it with half gruyere and half vacherin.

Hallo ... Can I use or add Tomme de Savoie in that ? coz no gruyere :-P

Hey Stephane, how would you recommend re-heating fondue? Simmer and whisk? Is it even possible?

@FrenchCookingAcademy

4 жыл бұрын

Honestly the fondue is best eaten straight away. re heating does not really work well

Bonjour, j aime en general beaucoup vos videos, en temps que suisse vivant en australie, ca fait du bien. evidement il ya un "mais" , en fait y en a deux. 1 c est des fourchettes a fondue bourguignone, 2 pas de poivre ? , et puis allez, trois, en suisse, on aime bien mettre au moins un fromage moux, genre vacherin, en savoie, je ne peux jamais m empecher de mettre un bout de tomme dans ma fondue. bonne continuation. J ai beaucoup apprecie la video des madeleines ! un autre truc pour la fondue, rapez le au lieu des cubes, c est bien plus facile.

Is it ok to do in a double boiler instead?

I think I'm going to try this recipe but add crab meet to the fondue then put it in a pull apart bread bowl or several small bread bowls to serve several people. I cant find this anywhere on youtube so I'll just have to peice it together myself.

Didier here Swiss in Australia. Similar to my recipe, slightly different cheeses. The traditional cheeses in Australia are too expensive so we use use Coon instead of gruyere (which is my fav cheese but it’s too expensive for a big family fondue at $55 kg). Coon is much better than other cheddars we have found. For the softer nutty cheese instead of vacherin we use Jarlsberg. You can find vacherin but it was around $70 kg which is crazy. We use around 100 ml of wine per person but use corn flour to thicken it and a shooter glass of kirsch per pot brings it together. I was curious to see how you used a cast iron without a flame underneath it. I find just a slight temp dropping and it becomes cluggy, did this happen at all? I make it in large pots for a family so lot more cheese and dinner takes an hour. Cluggy cheese fondue is not good for your stomach, I’ve made the odd mistake and learnt from it.

Can we make it without white wine? What can I replace the white wine?

Can i add gratted nutmeg?

Is there any way to save the cheese if you have leftovers or is it a one-time serve thing?

@thealmighty0071

4 жыл бұрын

one-time. you can't keep it for the next day

@yvangnutov8114

4 жыл бұрын

Beleive me you won’t have any left for the next day !

@Director-M

4 жыл бұрын

If a small enough amount, consider leaving it on the bottom and letting it cook into a crusty cheese that's absolutely delicious. Unfortunately, you do have to share this cheese crust with your dinner guests :)

If I cannot go to Savoie, I will bring Savoie to me. White Savoie is difficult to source in Netherlands, though, so I settled for a Grüner Veltliner from Austria instead, my apologies for the blasphemy. And I thought of adding a little truffle.. Tip from your uncle Larry.

I really want to try it but cheese in my country is so expensive 😫 😩

mmmmeeee.

Did the first cheese split a bit

Droooling...

I´m under age, so I can´t drink or have wine, are there substitutes, bc it looks TOO GOOD!

@thecook8964

3 жыл бұрын

Apple cider , not apple juice

I'm about to try this with my small slow-cooker. It should be nice & gentle, need a little less attention and of course...keep it warm!! (We'll see if I'm clever or not!) STOP PRESS: ...OR...Cook it out in my Dutch oven and transfer it to my slow cooker just to keep it warm for service.

@FrenchCookingAcademy

4 жыл бұрын

let us know how you go

@CaptainDooDoo-ans

4 жыл бұрын

I made just 1/4 recipe for my own lunch first. That was barely enough to cover the bottom of my Dutch or even my smallest thick based stainless pot. I got an acceptable result, not enough to transfer to my smallest 1L crockpot. Quite stringy, but not as smoothly stringy as in your vid. Maybe cos I could not find Beaufort cheese in Hornsby/Sydders and though my substitute was a rich and a 1st rate Euro cheese, it was maybe too crumbly/drier so didn't pull it's weight in the stretching department. (I forgot to take note of it's name..damn delicious though).

Kinda missing the Kirsch though

Kirshwasser, no? That way in the alps...

No kirsch?

"Add a hundred mL of white wine" People under 22: **cries in no alcohol**

@ledastubefiles

Жыл бұрын

not in Germany. Here you can drink alcohol from the age of 16. Wine, beer, sparkling wines, these drinks with an alcohol content below 13 percent. And from the age 18 everything else.

I just want a man who sings and makes fondue 🫕

Yeah, the newsletter sign up won't accept my email. Looks soooo filling and delish

@FrenchCookingAcademy

4 жыл бұрын

let me check that for you

@FrenchCookingAcademy

4 жыл бұрын

Hi Kat you need to enter your email and a first name for the registration to be valid. did you do that. if else fail send me an email via the contact form on my website www.thefrenchcookingacademy.com/

@Katrina.for_art

4 жыл бұрын

@@FrenchCookingAcademy merci , l autopopulated those field but the site didnt like that so l typed details in manually and voila all done :)

KIRSCH is absolutely for FONDUE...

I couldn't understand - how do you serve this ?

@tomsite2901uk

4 жыл бұрын

You don't, you eat it ;). In a fondue pot with a little burner or heat source underneath (a fondue set). It needs to be kept hot, otherwise it gets solid very quickly. There are also electrical fondue sets, which are much easier to use and allow a much better temperature control. There are many varieties, from steel to glazed stone-ware, whatever tickles your fancy. Personally i like the glazed stone-ware, also way easier to clean afterwards.

@matheya

4 жыл бұрын

@@tomsite2901uk Thank you ! It's complicated :)

@traveldreamlovecom

4 жыл бұрын

@@matheya lol, but so yumm

Why don’t you use a pot of hot water under the cheese pan to melt the cheese? Curious..

Où est l'eau-de-vie de cerise?!

how are you taking hold of the pot with your bare hands ???

@FrenchCookingAcademy

4 жыл бұрын

yes it’s not that hot 🙂👨🏻‍🍳

Il manque pas le Kirsch?

name: french cooking academy... do fondue... *stare in swiss*

On you forgot corn starch or my favorite potato starch.!! See below also.!!

If you are not by yourself, fork the e.g. bread, twirl & transfer to your plate. Pick up with another fork off the plate & enjoy. No double dipping. So many people eat it off the dipping fork...

awesome $1000 fondue at home

Hu easier than I tho it would be

Oublie pas la maïzena pour la rendre plus légère !

All fine but where is the kirsch? pepper?

My recipe calls for kirsh

Do a video in French.

@FrenchCookingAcademy

4 жыл бұрын

There you go kzread.info/dash/bejne/pa2b2aSPprSrhrw.html