April 22, 2014
Fondue is where white wine is melted with cheese in a pot for all your dipping needs. Our favorite is Fondue Moitié-moitié. It is a blend of Gruyere and Vacherin Fribourgeois.
Raclette is both a type of cheese and the dish. It is where this lovable slab of cheese is melted by a heating element on the top and the melted cheese is scraped onto your plate of steamed potatoes or other vegetables.
And where should you have this traditional Swiss meal that directly puts a cheese rock in your tummy? The town of Gruyere of course!
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