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 ...

Using the fondue prongs, dip the bread cubes into the cheese and serve. Gruyère cheese is made with animal rennet, so is not vegetarian. If you want to make this Swiss cheese fondue both Swiss ...

Indulge in various forms like Swiss specialties raclette and fondue (which, although it dates back to ancient Greece, was popularized in Switzerland during the late 1800s). Read more: 12 Most ...

Entirely, proudly, irrevocably Swiss — like precision watches, alpine neutrality, and fondue etiquette. As a Swiss reader, I nearly choked on my raclette. The French do make a rival cheese sold ...

Ehrlichman makes his fondue with aged Gruyere, Appenzeller, an Alpine cheese known for its tangy, complex flavor, and vacherin fribourgeois, a nutty Swiss semi-soft cheese made from raw cow's milk.

Gruyère is at its best from mid-November to mid-April. Swiss gruyère - labelled as Le Gruyère Switzerland is protected and will have the word ‘Switzerland’ stamped in red across the top and ...

Fondue is a classic dish, but we have some ideas on how you can mix it up. Consider using a different type of cheese to ...