Skip to main content
Main

Cheese Fondt

A cheese fondue made with bread crumbs, grated cheese, eggs, butter, milk, baking soda, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Fondt

Ingredients

Directions

Prepare

  1. Prepare a cup of fresh bread crumbs and two cups of grated cheese.

  2. Beat two eggs in a bowl until light.

Make the fondue

  1. Melt the butter in a chafing dish over boiling water.

  2. Add the milk, baking soda, bread crumbs, and cheese to the melted butter.

  3. Season with pepper and coarse sea salt, and cook for about five minutes until smooth.

  4. Stir in the beaten eggs and cook for an additional three minutes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten eggs thicken the fondue as they cook, giving it a set, spoonable body.
Cheese
Melts into the liquid to give the fondue its main flavor and creamy texture.
Milk
Provides the liquid that melts and smooths the cheese into a pourable sauce.
Bread crumbs
Absorb liquid and help thicken the mixture, adding body to the fondue.
Butter
Adds fat and richness, helping the cheese melt smoothly without seizing.

The step that matters

Stir in the beaten eggs and cook gently. Eggs can scramble if they hit high heat or are added too quickly. Cooking gently over the simmering water bath, while stirring, lets them thicken the sauce evenly and keeps it smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More cheese fondue recipes

Baked 12au Gratin 5 See all 153 →

You might also like

Brown BreadBrown Bread461 recipesMacaroni and CheeseMacaroni and Cheese102 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes