 Meat Boy is kind of back because we are making a dairy filled recipe today with plenty of high-quality raw grass-fed cheese, classic Swiss fondue, another fun way to get high-quality animal protein in an approachable form as well as plenty of B vitamins, minerals, fat soluble vitamins and there are quite a few different types of fondue variations. The one we're doing today is you know the classic Swiss. If you look up like fondue, vali di osta, they use fontina cheese with milk and eggs. There's quite a few interesting recipes if you want to get like all this sort of fondue equipment and make it a thing. If you have a family that would be nice but today we're gonna keep it as simple as possible with what the average person would have in their kitchen. And most of my recipes guys have always been very very simple. Minimal ingredients, not too much prep time with the exception of those Chinese dumplings. So if you do have any simple recipe ideas that are animal-based, please let me know down below. We've done several hundred now on this channel. Of course we have the Swiss cheeses from Frankie Syrange Meat, raw milk gruyere and emmentaler. Both of these are classically used. So you definitely want to get your hands on both of them. We have a cup of white wine. We're gonna do a teaspoon of lemon juice, a little bit of black pepper and nutmeg are the seasonings and some recipes they take a garlic clove and they rub it on the inside of the pot. I have some garlic oil so we're just gonna use a tiny tiny bit of that. I don't think it's a hundred percent necessary and what we don't have is kersh which is a cherry brandy. That's another optional ingredient. You know don't go out and spend ten, twenty three dollars on it. Maybe use some cherry juice extract but since we don't have it today we're not gonna use it and some bread for dipping. I mean roast beef dipped in this sounds really delicious too. You could dip about just anything you want in a cheese fondue. So we're gonna try using the food processor to shred this cheese because you know two pounds is quite a bit. We don't want to be doing this for ten minutes. First we're gonna take the rind off and you know some farms especially Amnish farms sell decent cheese from nutritional perspective but they really do not know how to make cheese. You know the types of rennet they use, the cultures, it's pretty much a mishmash. So if you want something that actually tastes good you know we have Le Griers from Switzerland and we have an Amnintaller. These are incredibly classic, consistent, high quality, delicious. Cheese really is one of the things I miss most in my diet so hopefully soon enough we get to farm and I can do a special feed regimen so I can eat as much cheese as I'd like. So on our food processor we have the shredding blade attachment. So the Amnintaller shred it up pretty easily. It doesn't have to be completely consistent because we are melting this. I'm just gonna pour this in the pot and that's the Greer all shredded equal parts one pound of each. So the cheese goes on a medium heat with one cup of white wine. Just go to your local liquor store. A bottle of organic white wine shouldn't be more than 10 or 12 bucks. One teaspoon of organic fresh squeezed lemon juice and I'm just gonna add a little bit of the garlic oil. Again if you don't have that just take a raw garlic clove rub the inside of the pot. This is very simple to make guys just peel a few cloves of garlic, saute it in coconut oil for a few minutes till caramelizes and then let that sit overnight with a little bit of salt in it. So we're just gonna stir this on a moderate heat for about five minutes. And while the cheese is melting you want to have your toppings ready because this is to be served immediately. So we're just gonna chop up some ciabatta bread. You really want whatever the best tasting freshest bread your local bakery is or if you want to make some yourself. That's really it just chunks of bread and then you can take toothpicks put them on toothpicks and put them on a platter. So this is supposed to be a fondue pot or ceramic pot which I don't have. You know stainless steel is fine if I had one that was a little smaller I would use it but hey try this recipe out first. See if you like it before you know spending 30, 40, $100 on a nice set of something. I'm sure they have like whole fondue things with like tongs and forks and different serving utensils specifically for fondue. And it seems really simple but when you combine two incredibly artisanal well-made cheeses with all those complex flavor profiles and then another artisanal aged product white wine that's very aromatic alcohol brings out the flavors little acidity from the lemon juice seasoning in there it's very special. Recipes also add cornstarch I'm assuming it's a textural thing but you know you really don't want to add something as low quality as cornstarch to something like this. So after about five minutes the cheese is melted and you want to be constantly stirring this so it doesn't scald or burn or like the fat separates from the cheese the whole time constantly be stirring this. Now that the cheese is completely melted we're gonna add a few cracks of fresh organic black pepper and we're gonna microplane some fresh nutmeg in as well. So that's everything actually all we have to do now is stir it for about 10 more minutes to get the consistency we want. So the longest 10 minutes of my life has passed we have evaporated the wine concentrated those flavors we have a nice velvety fondue that's ready to serve I do have a ceramic bowl and this is a lot guys so if you're just making it for yourself it's still gonna be the same amount of labor but maybe just use a quarter pound of each cheese. Have you ever had fondue? So you guys haven't seen my lovely sister Gina in a while because we haven't done a recipe and I'm sure you guys miss her. Hi and I'm with my handsome brother as you could see here. Thank you Gina but don't you have a boyfriend? Yes I do and right now I'm looking for Frank's for him for a girlfriend so if any of you lovely ladies out there would love to date him he's a wonderful guy he's an amazing personality and he can cook. Thanks again Gina for your input over these past few years. Oh god. Gina turn towards the camera so they can see you. Use your left hand. I have not left hand but I'm like oh no I lost the bread. I put too much cheese in. That's hot Gina so make sure to blow on it. So it is cheese guys when you take it out of the melting pot which is actually the name of restaurant that serves fondue it's gonna get very stringy and solid. Just take a piece of bread take it out nice and hot. Take this fish Gina. And again guys get a really high quality bread because Whole Foods makes a pretty decent Shabbat. It's fresh very very flavorful it's good stuff. We've spoken about the nutritional content of cheese before very concentrated in minerals especially calcium magnesium sodium really every mineral for the most partisan cheese besides iron. It has a lot of B vitamins a lot of protein very calorically dense perfect for a growing child or an adult that is lacking animal-based nutrients. So my sister is probably gonna gain a few pounds tonight but I hope you guys enjoy this recipe. So thank you guys for joining me today. You can go to frank-to-fa.com to check out Frankie's range meat where you can get a variety of high quality cheeses to make all different types of fondue. And please check out his YouTube channel if you want to see more of this handsome man. Yes Gina they're on my YouTube so please guys drop a like on the video subscribe so that YouTube can unsubscribe you next week and be sure to check that notification bill so they don't notify you of my next video. Thanks again for joining me guys and we'll see you for tomorrow.