Ursula

yodel: Yes, that's the classic tong twister for tourists! <BR><BR>Hm.... getting hungry right away. LOL

yodel

Try this Ursula: the smaller your bite of cheese, the better it tastes (sounds crazy, but it's true - try it with a piece of Gruyere...).

Ursula

Fully agree with you. One tiny bite of cheese and one tiny bite of bread, not to forget a glass of Fendant.<BR><BR>And most important, don't eat cheese out of the fridge.<BR>Let it take room temp.<BR><BR>BTW: Apparently, it's very difficult to eat some 100 gr (about 3 oz) just cheese. Never tried though. Might work when melted. If not, must be tough.

jw

food glorious food. I could listen to you folks chat forever. What was that fantastic dried beef (paper-thin circles about 3 inches across) that Axel served as an appetizer with slivers of parmesan cheese and onions and the best olive oil I've ever had in my life? J.

yodel

You're right, wait til the cheese warms to room temperature, never straight out of the fridge. When it starts to sweat, though, that's pushing it...<BR>Also find that a red wine goes well with cheese. <BR><BR>Now, a question rather than a statement: Does anyone know where/why the custom of scraping out the crusted cheese from the inside of an emptied fondue pot come from?

jw

Please ignore and accept apologies for my dried beef posting above. I read the thread (which seems to have vanished) about "hijacking" the threads of others, and I have been overwhelmed w/guilt ever since. J.

cheesey

For a true fondue experience read "Asterix in Switzerland". If you drop your bread in the fondue pot you have to pay a forfeit....

Nori

To Yodel. <BR>I don't really know where/why the custom of scraping out the crusted cheese from the inside of an emptied fondue pot come from but this crusted cheese is called here "La tete de moine" meaning "the monk's head".Can you picture it? In my understanding cheese fondue started as a way to make use of hard left-over cheese and bread, thus rather for poor people, to whom it was so natural to eat till the last crust stuck inside the pot. <BR><BR>It's good to hear you mention Caf&eacute; Huissoud in Geneva where I live. When I arrived here 17 years ago, a frined of mine said there was not many good cheese<BR>fondue rests in big cities such as Geneva as this was a country food but Huissoud was rare one of them. I was surprised all they served there were cheese fonde(and only the sort called moti&eacute;-moiti&eacute;/half and half)and paper thin slced air dried beef (jw, you meant this?) from Grison region, only swiss wines and some dessert. The first time I was upset because they did't even had salad. Well these are not eaxactly health food. But I liked them a lot. I wonder if they stil serve the same quality of food there. There has been a few changes of owners, etc.. <BR><BR><BR><BR>

jw

Bless you, Nori, that sounds like exactly what I tasted! Can you translate it into German for me?<BR><BR>While I'm hijacking, I don't suppose you've ever heard of an artist by the name of Milo Pugh? I think he was from Geneve, and many years ago he created the most wonderful paintings and mosaics for a parish church in Louisiana.<BR><BR>Best wishes and best fondue and raclette to all, J.