TodayInTheKitchen
Blitzinator
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For people not familiar with Emmentaler cheese, here is an excellent article.
MrsDangermouse
Forum GOD!
Looks like they've blocked European trafficThe link leads to this which is a bit of a dead end...
Instead of ensuring that their data collection and retention policies are GDPR-compliant a lot of American websites just simply blocked European traffic instead. They either know their data collection policies are non-compliant, or they just can't be bothered to check.
- Joined
- 11 Oct 2012
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- www.satnavsaysstraighton.com
curiously though, they have not blocked Australia!The link leads to this which is a bit of a dead end...
Hopefully these screenshots are readable.
Last edited:
- Joined
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- 7:09 AM
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- 20,685
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
rascal
Forum GOD!
Is this similar to masdaam cheese? I buy it from a cheese factory an hours drive from here.
Russ
Russ
Yorky
RIP 21/01/2024
- Joined
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Back in UK we used the fondue "set" for oil in which we cooked beef cubes (Aberdeen Angus whenever possible). A number of sauces were scattered around the table and crusty bread. One of the favourite sauces was purely Campbell's condensed tomato soup (not diluted). The fondue was good for six people and we had some very pleasant evenings with friends.
My first cheese fondue was here in Thailand prepared by a Swiss friend.
My first cheese fondue was here in Thailand prepared by a Swiss friend.
We eat fondue like crazy in the winter, three times a month, probably. It's also our New Year's Eve tradition (and sometimes Christmas Eve tradition as well 
).
We used to vary it a bit and do meats and broth/oil, dessert fondues, but now, we just go straight for the classic Swiss fondue and be done with it. We always have pumpernickel bread and sausages to dip, with olives and pickles on the side, and kirsch shots and glasses of white wine.
On a related note, we also work in some raclette now and again as well.
). We used to vary it a bit and do meats and broth/oil, dessert fondues, but now, we just go straight for the classic Swiss fondue and be done with it. We always have pumpernickel bread and sausages to dip, with olives and pickles on the side, and kirsch shots and glasses of white wine.
On a related note, we also work in some raclette now and again as well.
rascal
Forum GOD!
According to giggle it's available here.
Russ
Russ
What is available there?
rascal
Forum GOD!
Emmentale
Oh - OK!
WhatsCookingMama
Senior Member
I have been wanting to get into fondue. This is making me want to go and buy a fondue pot, haha.
My fondue pot is always at the ready, waiting for the temperatures to dip...
rascal
Forum GOD!
Nice objects tr.
Russ
Russ