Cheese Fondue @ Chez Andy

Chez Andy Swiss Restaurant & Steak House is the only Swiss Restaurant in Korat and the next time you visit I would heartily recommend you try the Cheese Fondue, it's the Swiss national dish after all, so what better place to enjoy it. 

Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.

The word fondue is the feminine passive past participle of the French verb fondre ("to melt") used as a noun. It is first attested in French in 1735, in Vincent la Chapelle's Cuisinier moderne and in English in 1878.

The first known recipe for the modern cheese fondue under that name, with cheese and wine was published in 1875, and was already presented as a Swiss national dish. 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.

The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.

Chez Andy's Cheese Fondue consists of a blend of cheeses, wine and seasoning. Firstly the caquelon is prepared by rubbing it with a cut garlic clove. White wine is then slightly heated with cornstarch, and then a selection of quality Swiss cheeses which have been grated are added and stirred until melted. It is then topped off with a bit of kirsch. The mixture is stirred continuously as it heats in the caquelon.

When it is ready, it's time to dip chunky cubes of homemade bread speared on a fondue fork into the mixture. Absolutely delicious and great to share with a date, friends or family.

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.

Maxwell Straker


Chez Andy info:

Open: 11:00am - 11:00pm Monday - Saturday (Closed Sunday)

Tel: 044 289 556

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Please click for Chez Andy's Website


Address: 5 Ban Kob Kaew, Manat Road, Nakhon Ratchasima (about a hundred metres from the south end of the Night Bazaar)


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