MOREL FONDUE

Die Morcheln, Schalotte und Knoblauch fein hacken und mit etwas Butter in einem Fondue-Caquelon andünsten.

Mit Weisswein ablöschen und den Käse dazugaben. Auf mittlerer Stufe unter ständigem Rühren erhitzen, bis der Käse vollständig geschmolzen ist. Mit etwas Pfeffer und Schnittlauch verfeinern und servieren.

This fondue is a particularly refined variation of the Swiss classic. It calls for accompaniments that highlight the delicate, earthy aroma of the mushrooms without overpowering it.

Here are some combinations for a harmonious taste experience:

The Classics for the Caquelon
- Bread: A light, crusty sourdough or a classic white bread is an excellent choice. The bread should have a firm crust so it doesn't get lost in the cheese.
- Potatoes: Small, waxy boiled potatoes (Gschwellti) are a wonderful gluten-free alternative to bread.

Sides and Accents
- Cured Meats: Valais air-dried beef, Bündnerfleisch, or wafer-thin slices of raw ham provide the perfect complement.
- Pickles: Pearl onions and cornichons provide the necessary acidity to refresh the palate between rich bites of cheese.
- Fruit: Fresh pear wedges or grapes work beautifully – the sweetness creates an exciting contrast to the earthy notes of the morels.

Drink Pairings
- Wine: A dry, low-acidity white wine is ideal. A Fendant (Chasselas) from Valais or a fine Chardonnay harmonizes perfectly with the mushroom notes.
- Non-alcoholic: A warm black tea or a lightly sweetened herbal tea is a traditional and wonderful pairing for this fondue.