Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cheese Fondue
Categories: Fondue
Yield: 1 Batch
1/2 lb Swiss cheese; grated
Not to be too anal about it - but .... which Swiss cheese??? There are a lot of them ... like more than 450 varieties mostly made from cow's juice (milk). Emmental is the one most often intended by kazy recipe writers (in USA anyhow). But there are so many others - like Raclette du Valais, Scharfe Maxx, Le Marechal, Tilsiter, Vacherin Fribourgeois (All semi-hard varieties along with Emmenthal).
Just a few more then I'll give over - Tete de Moine, Gruy+┐re, Appenzeller, and Tilsiter. And last, but not least, Montforte Blue Cheese
Here's a recipe that used two types of Swiss cheese - which illustrates the importance of being specific in the nomenclature
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic Swiss Cheese Fondue
Categories: Cheese, Vegetables, Wine, Booze
Yield: 8 Servings
1 cl Garlic; halved
1 lb Gruyere cheese; grated
1/2 lb Emmentaler or other Swiss
- cheese; grated
1 c Dry white wine
1 tb + 1 ts cornstarch
1 ts Fresh lemon juice
1 1/2 tb Kirsch
Fresh ground pepper
Fresh grated nutmeg
Rub the inside of a cheese fondue pot or medium enameled
cast-iron casserole with the garlic clove; discard the
garlic. Combine the grated Gruy+┐re and Emmentaler with
the wine, cornstarch and lemon juice in the fondue pot
and cook over moderate heat, stirring occasionally,
until the cheeses begin to melt, about 5 minutes. Add
the kirsch and a generous pinch each of pepper and
nutmeg and cook, stirring gently, until creamy and
smooth, about 10 minutes; don't overcook the fondue or
it will get stringy. Serve at once.
By Melissa Kelly
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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--- BBBS/Li6 v4.10 Toy-6
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