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Cheese Fondu

A melted cheese mixture served hot with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Fondu

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the base

  1. In a bowl, combine the bread crumbs and milk. Let it stand for 20 minutes.

Make the fondue

  1. Melt the butter in a saucepan over medium heat.

  2. Add the bread crumbs and milk mixture to the saucepan. Stir until hot.

  3. Stir in the grated cheese and salt until the cheese is melted.

  4. Add the beaten eggs and let it come to a boil.

  5. Serve immediately.

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. Milk + buttertop 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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Milk + cheesetop 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

Bread crumbs
Absorb the milk and thicken the mixture into a soft, body-rich base.
Milk
Provides the liquid that softens the crumbs and forms the creamy base.
Butter
Adds fat for smooth richness and helps keep the cheese from clumping.
Cheese
Melts into the base to give the fondue its main flavor and stretchy texture.
Eggs
Set when heated, adding structure and body to the fondue.

The step that matters

Adding the beaten eggs and bringing to a boil. Egg proteins set with heat, so adding them to a hot mixture and boiling can curdle or scramble them. Keep the heat controlled and stir constantly so the fondue stays smooth and thickened.

“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.

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