Swiss cheese is often characterized by the presence of holes, or “eyes” as the cheese industry calls them. I mean technically they are holes when the cheese is cut, but exist as bubbles within the cheese. But in reality, few Swiss cheeses actually have holes. The association likely came about during the early years of Swiss cheese marketing abroad, when the core cheeses sold were Emmental and Gruyère. It is Emmental that is a core […]
Eating cheese fondue requires some nuances. Accompaniments? The best things to eat with fondue are pickled things, such as pickles, or onions. Also extremely good are thin slices of air-cured beef such as Bündnerfleisch from the canton of Graubünden, or Italian Bresaola from over the alps in Italy. The meats should be extremely lean – avoid anything with fat, as the cheese has enough fat in it. Keep stirring. The fondue should be continuously stirred while heating on the rechaud. A figure-8 pattern will keep […]
despite the snow 