How To make Cheddar Harvest Fondue
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 ds Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese 4 c Italian bread cut in 1-inch
-cubes 4 c Assorted blanched
-vegatables, cut in -bite-size Pieces In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991
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Kelsey's Vegan Testpanel - Vegan Cheese Fondue
Kelsey & Maurits welcome you to the world of vegan alternatives! Because all those new products can seem overwhelming, they make the choice easy for you by testing them all out.
The first episode is about vegan cheese fondue! As vegans-for-the-animals, we all had to say goodbye to the taste of cheese. As for us, it was the very last animal product we quit actually!
While shopping at our local supermarket, three vegan cheese fondue alternatives caught our eye, so we decided to do a little testing! Recreating the taste of cheese is hard, so we were curious if these cheese fondues delivered what they promised..
Let us know which vegan products you would like us to try next!
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This Rare Cheese Is Infested With Live Maggots
“Casu marzu” literally means “rotten cheese,” but in Sardinia, it’s a glory to behold. What starts off as a regular wheel of pecorino is then visited by cheese flies that lay their eggs inside, giving the formaggio its signature zing. But, with a nickname like “the world’s most dangerous cheese,” you can be sure that along with the cheese comes some risky business. Still, a handful of artisans continue to produce the traditional cheese, cementing its status in Sardinian culture.
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Review: Emborg Vegan Cheddar!
I'm not sure why I delayed picking up the Emborg cheddar, considering my daughter and I love their mozzarella. I guess because I have yet to be wowed by a vegan cheddar cheese. But does this one change my mind?
CHEESE FONDUE IN 10 MINUTES | Super Easy Recipe
My video shows you how to prepare cheese fondue in 10 minutes. A simple fondue recipe is foolproof and incredibly easy. I've tried several different cheese combinations over the years, but I keep coming back to the traditional pairing of aged Gruyere and Emmentaler cheese. Gruyere has a sharper, more assertive flavor while Emmentaler is more mild, has better melting qualities and helps to tame the Gruyere a bit. The cherry Kirshwasser is an optional ingredient, bit I highly recommend adding it just before serving your fondue.
There are only a small handful of ingredients in this recipe so make sure everything you buy is of high quality.
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CLASSIC CHEESE FONDUE (serves 4)
Gruyere Cheese, .75 lbs.
Emmentaler Cheese, .25 lbs.
Cornstarch, 2 tsp
Garlic, 1 clove
White Wine, dry, 1 cup
Cherry Kirshwasser, 1 tbsp (or to taste)
Nutmeg, to taste
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