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Emmental

Explore 4 recipes, 3 videos, and more

Pumpkin Stuffed with Everything Good

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How to Make Cheese Fondue, Part 2

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How to Make Cheese Fondue

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Cheese Fondue

Ingredients
  • 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
  • 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground white pepper
  • 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
  • 1 tablespoon kirsch (cherry brandy)
  • 2 teaspoons freshly squeezed lemon juice
  • Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving
  • Assorted vegetables, cut into pieces, for serving
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Artisanal Blend Fondue

Ingredients
  • Coarse salt and freshly ground pepper, 1 clove garlic
  • 1 cup white wine
  • 2 teaspoons freshly squeezed lemon juice
  • 4 ounces Hoch Ybrig cheese, grated
  • 4 ounces Emmental cheese, grated
  • 4 ounces Beaufort cheese, grated
  • 4 teaspoons cornstarch
  • Crusty bread, cubed, for serving
  • Boiled fingerling potatoes, sausages, beef tips, cornichons, or pickled vegetables, for serving (optional)
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Ham, Cheese, and Pickle Skewers

Time:50 mins
Other Ideas:
Appetizers, Ham, Swiss, Tapas
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Pumpkin Stuffed with Everything Good

Ingredients
  • 1 (3-pound) pumpkin
  • Coarse salt and freshly ground pepper
  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
  • 1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
  • 2 to 3 cloves garlic, split, germ removed, and coarsely chopped
  • 4 slices bacon, cooked until crisp, drained, and chopped
  • 1/4 cup chopped fresh chives or sliced scallions
  • 1 tablespoon minced fresh thyme
  • 1/2 cup heavy cream
  • Pinch of freshly grated nutmeg
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