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 ...

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 ...

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 ...

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

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 ...

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 ...