Information about cheese
Hard cheese is cheese that is aged longer, and thus, has a lower moisture content. Examples are cheddar, gruyere, manchego and parmesan
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Semi-hard cheese are edam, Swiss, epoisse and langres cheese
Soft cheese is not aged very long and thus have a softer texture and milder taste. American, brie and camembert are examples.
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Store cheese wrapped in waxed paper, never plastic
Keep cool, but not cold – Moist, but not wet
When creating a cheese plate, plate three cheeses max.
Create a theme: Same type of milk, family, same cheese different age, same style different makers
Strong cheeses: Roquefort, Gorgonzola, Stilton
Cheese fondues
- Swiss
- Vaudoise: Gruyère.
- Fribourgeoise: Vacherin fribourgeois à fondue,[Note 1] wherein potatoes are often dipped instead of bread. This is the only cheese fondue that does not use wine. The cheese is melted in a few tablespoons of water over low heat.
- Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Fribourg vacherin.
- Neuchâteloise: Gruyère and Emmental.
- Innerschweiz: Gruyère, Emmental, and Sbrinz.
- Genevoise: Gruyère (preferably of several stages of maturity) with a little
- Emmentaler and Valais cheese. Sometimes chopped sautéed morels are added.
- Interlaken: Gruyère, Appenzeller, Emmental.
- Appenzeller: Appenzeller cheese with cream added.
- Tomato: Gruyère, Emmental, crushed tomatoes, and wine.
- Spicy: Gruyère, red and green peppers, with chili.
- Mushroom: Gruyère, Fribourg vacherin, and mushrooms.
- French
- Savoyarde: Comté, Beaufort and one or two other local cheese like Reblochon, Abondance,[24] or French equivalent of Gruyère.
- Jurassienne: Mature or mild Comté.
- Auvergnate: Saint-Nectaire, Cantal and Fourme d’Ambert[25]
- Italian alpine
- Valdôtaine (French: Fondue à la valdôtaine[26] or Italian: Fonduta alla valdostana): Fontina, milk, eggs, and truffles, typical of the Aosta Valley;
- Fonduta piemontese in Piedmont.
Prepared convenience food
Refrigerated fondue blends are sold in most Swiss supermarkets as convenience food and need little more than melting in the caquelon. Individual portions heatable in a microwave oven are also sold.
