Podcast
Questions and Answers
What are the main ingredients in Cheddar Cheese Fondue?
What are the main ingredients in Cheddar Cheese Fondue?
- 5 oz. Cheddar Cheese Blend (correct)
- 4 oz. Beer Base (correct)
- 1 demispoon Shallots
- 4-5 Worcestershire Sauce (correct)
What cheese blend is used in Fiesta Cheese Fondue?
What cheese blend is used in Fiesta Cheese Fondue?
Cheddar Cheese Blend (80% Wisconsin Sharp Cheddar / 20% Emmenthaler Swiss)
List the components of Wisconsin Trio Fondue.
List the components of Wisconsin Trio Fondue.
4 oz. White Wine / Dry Sherry Blend, 1 demispoon Shallots, 5 oz. Butterkase/ Fontina Blend, 3 oz. Gorgonzola Cheese, 7 turns Pepper, 1 demispoon Scallions
What is the main base ingredient for Spinach Artichoke Fondue?
What is the main base ingredient for Spinach Artichoke Fondue?
The base for Classic Alpine Fondue is __________.
The base for Classic Alpine Fondue is __________.
What unique oil is included in Mediterranean Fondue?
What unique oil is included in Mediterranean Fondue?
Match the cheese fondue with its unique feature:
Match the cheese fondue with its unique feature:
The Mediterranean Fondue does not use any meat.
The Mediterranean Fondue does not use any meat.
What should you ensure guests understand regarding the dining experience?
What should you ensure guests understand regarding the dining experience?
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Study Notes
Cheese Fondue Recipes
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Cheddar Cheese Fondue
- Base: 4 oz. beer, 1 demispoon garlic.
- Ingredients: 5 oz. cheddar cheese blend (80% Wisconsin sharp cheddar, 20% Emmenthaler Swiss), 3-4 shakes mustard powder, 5 turns pepper, 4-5 dashes Worcestershire sauce.
-
Fiesta Cheese Fondue
- Base: 3 oz. beer, 2 oz. salsa.
- Ingredients: 5 oz. cheddar cheese blend (80% Wisconsin sharp cheddar, 20% Emmenthaler Swiss), jalapeño for heat preference (1 scoop for mild, 2 for medium, 3 for spicy), 10 turns pepper.
-
Wisconsin Trio Fondue
- Base: 4 oz. white wine/dry sherry blend (75% white wine, 25% dry sherry), 1 demispoon shallots.
- Ingredients: 5 oz. butterkase/fontina blend (50% each), 3 oz. Gorgonzola cheese, 7 turns pepper, 1 demispoon scallions.
-
Spinach Artichoke Fondue
- Base: 4 oz. vegetable bouillon, 1 demispoon garlic.
- Ingredients: 2 oz. spinach, 2 oz. artichoke, 5 oz. butterkase/fontina blend (50% each), 4-5 shakes Tabasco, 2 oz. Parmesan cheese.
-
Classic Alpine Fondue
- Base: 4 oz. white wine, 1 demispoon garlic, 1/2 squeezed lemon.
- Ingredients: 6 oz. alpine blend (50% Gruyere, 25% Fontina, 25% Raclette), 5 turns pepper, note of nutmeg (sparingly).
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Mediterranean Fondue
- Base: 4 oz. white wine, 1 demispoon roasted garlic, 1 demispoon shallots.
- Ingredients: 3 oz. dates, 6 oz. alpine blend (50% Gruyere, 25% Fontina, 25% Raclette), 3-4 oz. white truffle oil.
Fondue Dining Experience for New Guests
- Ask if it is anyone's first time dining and offer an explanation of the fondue process.
- Ensure understanding of the single hot plate rule.
- Explain the fondue style, particularly for uncooked meats.
- Review each course of the dining experience.
- Clarify the difference between a 4-course experience and a la carte options.
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