35 emmental cheese Recipes

garlic clove, halved crosswise, dry white wine, cornstarch, kirsch (optional), emmental cheese, coarsely grated (2 cups), gruyere, coarsely grated (2 cups)

garlic clove, halved crosswise, dry white wine (preferably swiss, such as fendant), cornstarch, kirsch, emmental cheese, coarsely grated (2 cups), gruyere , coarsely grated (2 cups), cubes of french bread on fondue forks or long wooden skewers

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

butter, yellow onions, sliced and separated into rings, white sugar, garlic, minced, cooking sherry, reduced-sodium beef broth, sea salt , or to taste, dried thyme, bay leaf, french bread, shredded gruyere cheese, shredded emmental cheese, freshly shredded parmesan cheese, shredded mozzarella cheese

graham flour (i use all-purpose flour), cold butter, cubed, salt, water, bacon, chopped and cooked, emmental cheese, shredded or cheese of your choice, eggs, salt, fresh pepper, parsley , thyme and basil, chopped, heavy cream

eggplants, onions, garlic cloves, chicken stock, olive oil, separated, rosemary and thyme (optional), salt and pepper to taste, feta or blue cheese, grated, cheddar or emmental cheese, grated (optional), bread crumbs mixed with, grated parsley

unbaked pie crust, chopped leek, evaporated fat-free milk, grated fresh parmesan cheese, salt, dried dill, dried thyme, black pepper, eggs, frozen chopped spinach, thawed, drained, and squeezed dry, shredded emmental or gruyere

store-bought pie crust, dijon mustard, shredded emmental cheese (or gruyere), tomatoes, sliced, salt & pepper, herbs de provence (see my recipe), olive oil, variation : try tapenade (crushed olive spread) in the place of the mustard.

dijon mustard, mayonnaise, rye bread, toasted, sauerkraut, pastrami, gherkins, finely sliced, emmental cheese, salt and milled pepper

baguette, cut into 1/2-inch slices (7 oz total ), orange pumpkin, heavy cream, reduced-sodium chicken or vegetable broth, grated nutmeg, coarsely grated gruyere (6 oz), coarsely grated emmental (6 oz), olive oil

unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans, warm water (105-115of), active dry yeast (2 1/4 tsp), sugar, all-purpose flour, grated parmigiano-reggiano (1 cup), salt, eggs, emmental cheese, cut into 1/4-inch dice (2/3 cup), italian fontina, cut into 1/4-inch dice (2/3 cup), sliced imported mortadella (preferably from bologna), cut into 1/4-inch pieces (3/4 cup), sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup)

emmental ( swiss cheese), coarsely grated (if you do not have a grater, the cheese can be sliced into thin strips.), gruyere, coarsely grated, all-purpose flour, ground nutmeg, freshly ground black pepper, any dry white wine, garlic clove, cut in 1/2, kirsch ( cherry brandy), fresh crusty french, italian, or sourdough bread, cut into bite-size chunks with 1 edge of crust on each bite

chopped or grated cheese , use a mixture such as gruyere, emmental, brie and camembert, white wine, cornstarch, kirsch, garlic clove, peeled, good grinding pepper, good grating nutmeg, carrot batons, trimmed radishes, radicchio, cut into spears or skinny wedges, chicory cut into spears or skinny wedges, cubes toasted sourdough

grated appenzeller (or additional gruyere and emmental, grated emmental cheese, grated gruyere cheese, cornstarch or all-purpose flour, crusty bread cut in large cubes, dry white wine, fresh lemon juice, freshly ground black pepper to taste, garlic, halved, nutmeg, splash of kirsch (optional)

potatoes, peeled, double devon cream, sauteed onions, salt, pepper, emmenthaler cheese or 1 cup jarlsberg cheese, shredded

potatoes (new or red potates are best), salt, cheese (any kind , but swiss emmental or gruyere taste great when toasted)

fish, diced in chunks, prawns, leek, butter, cornflour, milk or 20 ml whipping cream, white wine or 50 ml fish stock, emmental cheese, fresh parsley, chopped, salt and pepper, crepe

pork breakfast sausage (or your favourite type), white bread, crusts removed, grated cheddar or emmental cheese or combination thereof, eggs, salt, dry mustard powder, milk