1996 F&W Best Chef Barbara Lynch suggests buying a salty eight-month-aged Gouda for her 30-minute fondue recipe. Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler ...

About Cheese Fondue Recipe: Fondue is a Swiss dish made with melted cheese. For all the cheese lover, Emmenthaler and Gruyere cheese melted and drizzled with some white wine. Dip blanched vegetables ...

Fondue comes in many forms like chocolate and gravy fondue but cheese is the OG. Cheese fondue originates in Switzerland and was created to put leftover cheese and old bread to good use. Today, fondue ...

Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue prongs, dip the bread cubes into the cheese and serve. Gruyère cheese ...

While parents cook the fondue, kids can help shred the cheese and prepare the dippers, setting them out on a platter for everyone to help themselves. Just watch how creative they will get with the ...

Goudas from the traditional region of production will be labelled ‘Noord-Hollandse Gouda’. Young Goudas will have a clear, or pale-yellow rind. Partly oven-dried examples may have a golden ...

Gstaad might be best known for its mountains and movie stars but the region's 'Cheese King' René Ryser is keen to share the real reason why you should visit this striking Alpine region, and it has ...

Make cheese the star of your Christmas table with these warming and delicious recipes from The Cheese ... From how to make the ultimate fondue to the perfect grilled sandwich, The Cheese Life ...

here’s a recipe: After eating cheese for the better half of a month, the one fromage we kept coming back to (and buying more of) was a truffled Gouda, made with actual flecks of truffle and ...

The only thing better than actual cheese is dip made from cheese—fondue, queso and pimento are ... F&W's guide has recipes for every occasion.

Rochelle Bilow is a commerce editor, food writer, and novelist. A graduate of the French Culinary Institute, she has been writing about food professionally for over a decade. She has contributed ...