Raclette And Cheese Fondue Wines
It’s February in Ontario. This year we have seen so much snow and such cold...
Read Moreby LE SAVOIR BOIRE | Feb 22, 2022 | Good Food Fighters, Good Wine Revolution | 0
It’s February in Ontario. This year we have seen so much snow and such cold...
Read Moreby Jamie Drummond | Apr 29, 2016 | Good Food TV | 0
Biff’s Bistro on Front Street has been a tranquil haven of Gallic-edged gastronomy for...
Read Moreby | Nov 7, 2011 | Good Food Culture | 0
Gruyère for rich nuttiness, Emmental for strength and Appenzeller to add smoothness of texture and flavour . Here is Ryan’s recipe. He likes to sip his kirsch on the side so that the pure cheese flavours are savoured to the full, but you can add a splash to the cheese mixture, if you like.
Read Moreby | Jan 20, 2011 | Good Food Culture | 1
A classic Swiss-style fondue includes the fabulous melting cheeses with rich nutty flavours that are produced in the Swiss Alps. Traditionally equal amounts of Emmenthal, Gruyère and sometimes Appenzeller are slowly melted in a ceramic coated steel pot. Friends gather round to dip small chunks of crusty bread into the aromatic pot filled with a warm, comforting mixture of melted cheeses, wine and Kirsch.
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