Like many Crowded Earth Kitchen readers, I am dreaming of getting back on an airplane. While we wait, let’s revisit Switzerland and make a scrumptious fondue!
Ah, you knew it was coming… the fondue post from Switzerland. Going to Switzerland without recreating a fabulous fondue at home would be like, well, I don’t know – it simply isn’t done.
Fondue options abound in Switzerland. If you happen to find yourself in Old Town Geneva (lucky you!), don’t miss Restaurant des Antiquaires. Their whole menu is fabulous (my travel companion and I visited more than once), and their fondue options are simply sublime.
Moité – moité means “half and half,” and refers to the blend of two cheeses found in many Swiss fondues. Typically, the two cheeses are Gruyère and Vacherin Fribourgeois, although Emmentaler (a high quality version of the medium-hard, hole filled “Swiss” cheese) is sometimes paired with the Gruyère instead.
A few notes on Swiss…
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