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Art of Fondue - Cheese Fondue 'Steinpilze' (600 g) ***Pre-Order Item***

Art of Fondue - Cheese Fondue 'Steinpilze' (600 g) ***Pre-Order Item***

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Art of Fondue - Porcini Mushroom Cheese Fondue "Steinpilze"

Package 600 g


根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business

SKU: 1003.1.2.2
HK$348.00
Product Description

    Details

    Art of Fondue - Porcini Mushroom Cheese Fondue "Steinpilze"

    The dried Porcini mushrooms are first brined in Kirsch before being processed in the cheese blend. A true delight for all cheese and mushroom lovers.

    Fondue is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. The word fondue is derived from the French verb fondre ("to melt") used as a noun.

    The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", "to cook cheese with wine". The first known recipe for the modern cheese fondue under that name, with cheese and wine, was published in 1875. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat.

    Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare, the caquelon it is first rubbed with a cut garlic clove. White wine is slightly heated with cornstarch, and then grated cheese is added and stirred until melted (if you use the fondue cheeses mixtures offered by Swiss House Shop from Art of Fondue, this is not required). It is often topped off with a bit of kirsch. The cornstarch or other starch stabilizes and thickens the mixture. Additional wine may be added if the fondue is too thick.

    A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called 'la religieuse' (French for the nun). It has the texture of a cracker and is almost always lifted out and eaten.

    Nutrition Information (per 100g)

    Energy:                 286 kcal
    Total fat:                   21.6 g
    - Saturated fat:        16.3 g
    - Trans fat:                0.7 g
    Protein:                     18.3 g
    Carbohydrates:        2.8 g
    - Sugars:                 <0.5 g
    Sodium:                      1.3 g

    Allergen information: This product contains milk. Gluten free

    This product is shipped fresh from Switzerland and was never frozen. Keep refrigerated (5°C)

Additional Information

    Additional Information

    Canton of Manufacture Zurich
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