It’s cheese fondue time (nearly!)

[Barchettaman]

With the nights drawing in it’s time for that 1970s favourite.

I’m going for a 40/40/20 gruyere/comte/Emmentaler mix.

Will report back tomorrow!

[Turn7]

Love a bit of fondue! Its our default xmas meal......

[MrJuice]

I shared a 1kg fondue in gruyère this summer with three others. We barely ate half

Very rich stuff

[Dibble]

We just cheat and use the "premixed" blocks from Waitrose/Ocado. I do also own a tabletop raclette machine, which gets used regularly.

Not quite the same but I'm going to have to add some reblochon cheese to this week's online order and make some Tartiflette... Cheese, cream, potatoes, butter - what's not to like?

[Morvan]

Stick a couple of handfuls of sauteed lardons and garlic in the tartiflette as well, even better.

[Dibble]

Morvan said:

Stick a couple of handfuls of sauteed lardons and garlic in the tartiflette as well, even better.

GF is vegetarian, so I'd get away with the garlic, but not the bacon (although it wouldn't be too much faff to split the ingredients and do one with, one without). I don't think the fake plant bacon would work, it'd probably fall apart during cooking.

[Barchettaman]

Yeah, tartiflette, another Savoyarde winner dinner.

One of the nicest mountainside dishes I had was in Thollon; chunks of rare rump, flambéed over a potato gratin. They called it ‘la pendule’.

Edited by Barchettaman on Sunday 22 November 13:11

[Bill]

[Turn7]

Only recently learnt about Tartiflette, cant wait to try it, sounds lush !

[LunarOne]

Barchettaman said:

Yeah, tartiflette, another Savoyarde winner dinner.

One of the nicest mountainside dishes I had was in Thollon; chunks of rare rump, flambéed over a potato gratin. They called it ‘la pendule’.

Edited by Barchettaman on Sunday 22 November 13:11

Wow!!!

[LunarOne]

Dibble said:

I do also own a tabletop raclette machine, which gets used regularly.

What's a raclette machine? Is it basically a heater to allow you to scrape off molten cheese, or is there more to it? I LOVE raclette!

Edited by LunarOne on Sunday 22 November 13:29

[Bill]

Bill said:

That said, I've got a hint of heartburn just thinking about it.

[Motoring12345]

My ex being French loved fondue and it transferred to me. We were a regular at St Moritz in Soho, at least once every 2 months but when we couldn't go the Waitrose pre-mixed packs did the job.

Also have one of those candlelit raclette plates which surprisingly works well.


When I visited her parents last summer she ended up making fondue for us in 35-degree heat

Edited by Motoring12345 on Sunday 22 November 13:52

[Morvan]

A couple of tartiflettes in Chamonix January this year.

[Morvan]

Upside down for some reason.

[Barchettaman]

Morvan said:

Upside down for some reason.

That mountain cheese is sticky stuff.

[Barchettaman]

LunarOne said:

What's a raclette machine? Is it basically a heater to allow you to scrape off molten cheese, or is there more to it? I LOVE raclette!

Edited by LunarOne on Sunday 22 November 13:29

[Dibble]

Barchettaman said:

LunarOne said:

What's a raclette machine? Is it basically a heater to allow you to scrape off molten cheese, or is there more to it? I LOVE raclette!

Pretty much, although mine's not as fancy as the one Barchettaman pictured, it's more like this:



Although I must say, I've never thought of the double hit of raclette AND fondue simultaneously. There's an element under the hotplate, which heats the top up, so you can cook bits of steak or whatever you like, while there is space for little pans underneath that you put your raclette cheese in to melt at the same time. You can put bits under the cheese first so it melts on top, or just put the melted cheese over whatever you have on your plate.

We've found some pickled stuff really helps to cut through the richness - silver skin onions are good, but pickled beetroot works very well indeed.

[Barchettaman]

On the melt. It was utterly sensational.