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(ABC 27)   One of the everlasting debates has been settled, Swiss Emmentaler has been named the world's best cheese   (abc27.com) divider line 8
    More: Interesting, closing arguments, Rudolph Giuliani, U.S. Naval Academy  
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1721 clicks; posted to Main » on 20 Mar 2014 at 11:34 AM (25 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
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2014-03-20 11:45:14 AM
2 votes:
Check and mate!

www.bonappetit.com
2014-03-20 10:19:36 AM
2 votes:
Among U.S. entries, Wisconsin dominated with 33 gold medals.


God's in his heaven and all's right with the world...
2014-03-20 10:18:29 AM
2 votes:
Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.
2014-03-20 02:04:51 PM
1 votes:
Pleasant Ridge Reserve, is some of the best that you can find.
2014-03-20 11:50:38 AM
1 votes:
Bacon flavored Cheese Whiz in a can! Ain't no Swissy cheese ever gonna top that.
2014-03-20 11:42:49 AM
1 votes:
I think a more accurate headline would be that this particular cheese scored highest on the score of cheese perfection.  There is no more the world's best cheese than there is the world's best beer, best wine, best Scotch or best automobile.  Different jobs call for different tools.  No single tool is capable of accomplishing all jobs.  Matter of fact, it is axiomatic that the more jobs a tool is required to perform, the less well it will perform any one of them.  Same with cheese.  The variety that exists does so because different situations call for different cheeses.
2014-03-20 11:36:51 AM
1 votes:
my subjective opinion of taste is vastly superior to your subjective opinion of taste.
2014-03-20 11:08:17 AM
1 votes:

ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?


Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.
 
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