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Article: MIX UP A CHEESE FONDUE.(LIVING)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- May 22, 2002
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Copyright informationCOPYRIGHT 2002 The Cincinnati Post. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Food Network Kitchens
Q: I want to have a fondue party but I am not so fond of Swiss cheese. Do I have to use it? What tools do I need?
A: The most famous fondue is the Swiss version, which
uses a blend of cheeses, including Gruyere, Emmental and a softer cheese such as Raclette (plus an alcohol, a starch binder and seasoning).
Cheese fondues should be made in ceramic pots. Choose a blend of cheeses that have varying textures: firm cheeses, like Edam, Gouda, Fontina, Kasseri, Manchego, Provolone, or Jack mixed with ...
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Article: CHECKOUT LINE: Kraft Cream Cheese Swirls
Naperville Sun, The (IL);
July 4, 2005 ;
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......Philadelphia Swirls to its line of cream cheese products. Various flavors are swirled into the cream cheese. The 8-ounce containers of the spreads...excellent). Here's how Philadelphia Swirls cream cheese measured up: THE SCORES Value: 7 Convenience...
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