Emmental is the second hard cheese that is essential for a traditional Swiss fondue. Its mild but notably nutty flavor pairs ...

Gruyere is the main ingredient of fondue moitié-moitié, also called fondue Suisse. In many Swiss regions, Gruyère cheese is the most popular ingredient in fondue. It's a versatile and popular ...

A lot of stories claim that bechamel mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My ...

Chill the batter for an hour or two – if it seems too thick afterwards, thin it down with a little cold water to the consistency of pouring cream. In a nonstick frying pan (or good-quality ...

This mode of exploitation has forged a large part of the Swiss landscape, in the Alps, the Jura, and on the Swiss Plateau. A Symphony of Tradition and Nature A trip to the Alps makes one wonder ...

Dating back to medieval times Gruyere is one of the most famous cheeses in the world, and can only be produced in certain areas of Switzerland. Even though proper Swiss Gruyere cheese is protected by ...

Remove from heat; stir in Gruyere and cheddar cheeses ... If you aren't using shredded cheese, it may take too long to melt and the sauce may overcook before the cheese is smooth.

Melt remaining 2 tablespoons butter. Combine with asiago cheese, bread crumbs and remaining 1/4 bacon; mix well. Sprinkle over surface of casserole. Bake at 350°F. for 20 minutes until surface is ...

These braised oxtail and Gruyere sandwiches are a decadent and flavorful twist on the classic grilled cheese. The oxtail is slow-cooked until tender and then shredded, creating a rich and savory ...