Tag Archive for cheese

The Perfect Cheese Fondue

Cheese Fondue
Fondue is a Swiss specialty that utilises one or more cheeses melted in a special earthenware fondue pot (although its quite simple to compromise the fondue pot) This is a recipe for a simple cheese Fondue, it maybe considered old fashioned, but its a crowd pleaser!
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1096 calories
21 g
220 g
66 g
63 g
38 g
409 g
818 g
4 g
0 g
24 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1096
Calories from Fat 577
% Daily Value *
Total Fat 66g
Saturated Fat 38g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 220mg
Sodium 818mg
Total Carbohydrates 21g
Dietary Fiber 1g
Sugars 4g
Protein 63g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. - 200 gm Gruyere Cheese
  2. - Qty Dry White Wine
  3. - 30 ml Kirsch
  4. - 1 clove of Garlic
  5. - Freshly Ground Pepper
  6. - whatever you wish to dip in the cheese, (bread, cured meats, vegetables etc.)
  1. Rub the base of an earthenware Fondue dish with the Garlic clove.
  2. Slice the cheese into very thin slices and add to the dish.
  3. Cover the cheese with the dry White Wine.
  4. Stir over low heat until the cheese has melted and add some Freshly Ground Pepper to taste.
  5. Add the Kirsch.
  6. Now go ahead and dip all your favorite ingredients, while bread is very popular and easy in Switzerland its not uncommon to use cured meats or raw ham cut into very thin slices.
  7. Yum!
  1. A simple dish that is a great dinner party starter, or perfect spring Lunch! Enjoy
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Italian Food Customs and Traditions

Italian eating habits are diverse and vary throughout the peninsula, but there is no consensus on some rules of Italian food culture. These are accepted in our country some of the rules in the Italian food culture.


Time of meals is important. Lunch is served at 13:00 and dinner at 08:00 clock. In northern Italy can be a bit ” before and a little ‘ later in the south, but would not eat, dream to 4.00, the kitchens of the restaurants are closed until dinner time.

Italian Food Menu

A full menu is composed of a “delicious starter, Side Dish, cake, fruit and yummy cheese.” No one is capable of such a feat on any given day. Most meals are of two classes, a “first” (pasta or rice) and / or a “second” (meat or fish) and a “contour “(contour) together.

Never in the same plate

Each dish is served in another court, the mixing is strongly discouraged.


Salad is likely to be ignored as a side dish, and even if you order an appetizer, your request.

Fruit and cheese


cheeses (Photo credit: uberculture)

Meals are usually closed with fresh fruit, cheese and coffee often.


Cappuccino is only served for breakfast, never at the end of a meal. If you are not able to resist the urge to ruin a good meal with milk, a “cafe ‘ macchiato “coffee with a drop of milk is good.

Drink milk

Drink milk for lunch or dinner is just unheard of, kills the taste of everything you eat and the relationship with the waiter.


Drinks are acceptable during a meal wine, mineral water, beer, and, just for kids, soft drinks.

No cheese on seafood

Spray or rub cheese with fish or seafood. The strong taste of cheese would kill ‘ taste of seafood. Try at your own risk, most of the restaurants will disclaim all responsibility for the results.


Most of the best Italian dishes start with a “fried”. And, “usually with finely chopped onions, carrots and celery and fried in a little olive oil.

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Taste le Tour – Stage 19, Le Grand-Bornand

Holy Crap! This is what I’m talkin BOUT! Get your lips around this absolute cracker!

If you like cheese, and who doesn’t? u want to have a crack at this bad boy… ignore the calories…. mmmm

It’s high in the Alps that some of the tastiest cheeses in the world are made, and Gabriel Gaté visits a cheesemaker who produces the superb reblochon. In the kitchen, Gabriel makes a tartiflette, a popular potato and reblochon gratin.

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