Gourmet Chef Wannabe 2016 — photo 83 of 112: A piece of bread dipped in cheese fondue in a 15-ounce cast-iron melting pot sitting on the amazing and versatile 5" Folding Firebox Stove (first generation) with a lit Trangia Spirit Burner at the bottom.

Normally I make a moitié-moitié Fondue Suisse (follow the cheese fondue link above) made with equal portions of authentic Swiss Gruyère cheese and Trader Joe’s Fontina cheese (in place of the traditional Vacherin Fribourgeois which is not readily available in the U.S.). The rest of the ingredients are diced garlic, white wine, and a bit of corn starch dissolved in a small amount of kirsch.

For this experimental “fondue for one” I used equal portions of two of my favorite cheeses (both of which are modern creations from the 1990s): Dubliner and P’tit Basque. The rest of the ingredients remained the same. It was OK, but not as good as I had expected considering how much I like these two cheeses. In the end, I think the more traditional Swiss fondue described in the previous paragraph is definitely better. July 2016.

Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Cheese Fondue For One, Two Times.
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