Recipezaar: Swiss,Cheese recipes

Mountains Raclette

Thu, 05 Jul 2001 21:13:57 -0400

Very tasty. The "raclette" cheese can be purchased online at http://www.igourmet.com if you can't find any locally. The site has more than one type of raclette depending on your taste & budget -- posted by Mark O.

Swiss Fondue

Sat, 11 Aug 2001 08:13:29 -0400

This one is a fast and easy recipe that can be done in the fondue pot, stove top or microwave. -- posted by DiB's

Fondue for Crusty French Bread

Thu, 02 May 2002 21:00:10 -0400

Holy Garlic! Not a good recipe for a first date ... unless it's your daughter on the date!! =) -- posted by Aroostook

Authentic Swiss Fondue

Thu, 20 Jun 2002 22:37:11 -0400

A few years ago, while travelling through Freiburg in Switzerland, I tasted the best cheese fondue that I had ever had or have since. Unlike most of the uninspiring fondues that I had sampled before, this was a delightful blend of subtle flavours that complimented each other perfectly. I have prepared this dish a dozen or so times now to family and friends and it has never let me down. -- posted by Mark Cross

Creamy Cheddar Fondue

Tue, 02 Jul 2002 20:43:39 -0400

Quick, easy! -- posted by Ocean~Ivy

Swiss Cheese & Parmesan Onion Soup

Mon, 05 Aug 2002 19:28:21 -0400

A awesome soup recipe I have saved. I have never made this, but it sounds so tasty! 8) -- posted by Ocean~Ivy

Cheesy Cheddar and Apple Cider Fondue

Mon, 05 Aug 2002 19:41:01 -0400

Great for Autumn and crisp cool days. Make several batches and keep warm in your crockpot. -- posted by Sue L

Classic Swiss Three-Cheese Fondue

Wed, 04 Sep 2002 19:53:09 -0400

From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower. -- posted by GinnyP

Cheese Fondue

Mon, 04 Nov 2002 23:02:24 -0500

. -- posted by Mimi Bobeck

Chipotle Cheese Fondue

Mon, 04 Nov 2002 23:02:29 -0500

-- posted by Mimi Bobeck

Gruyere Fondue With Caramelized Shallots

Mon, 04 Nov 2002 23:02:34 -0500

. -- posted by Mimi Bobeck

Cheddar Tomato Fondue

Mon, 04 Nov 2002 23:02:43 -0500

-- posted by Mimi Bobeck

New Potatoes With Three-Cheese Fondue

Mon, 04 Nov 2002 23:02:48 -0500

. -- posted by Mimi Bobeck

Three-Cheese Fondue with Champagne

Mon, 04 Nov 2002 23:02:53 -0500

-- posted by Mimi Bobeck

Brie and Wild Mushroom Fondue

Mon, 04 Nov 2002 23:03:09 -0500

. -- posted by Mimi Bobeck

Gruyere Fondue With Salsa Verde

Mon, 04 Nov 2002 23:03:14 -0500

. -- posted by Mimi Bobeck

Camembert Fondue With Truffle Essence

Mon, 04 Nov 2002 23:03:22 -0500

. -- posted by Mimi Bobeck

Three-cheese Fondue with Tomato Onion Chutney

Mon, 04 Nov 2002 23:03:26 -0500

-- posted by Mimi Bobeck

Sacrilegious Swiss Fondue

Fri, 03 Jan 2003 20:00:49 -0500

My other half has a Swiss heritage. I wanted to do something for Christmas Eve that reflected that for our toddler, and a friend on a discussion board elsewhere mentions that every year they have a fondue. That was it! A fondue...and when I looked for recipes I found two crockpot recipes. This fondue was obviously meant to be - I could use my crockpot! So I combined the two recipes I had. And to top it off, I could use the fondue forks inherited from my mother who had never used them for an actual fondue and which dated from 1976. So when my partner sees what's for dinner, he laughs..."Hey, where does your friend live...Canada?". Ummm, yes. Calgary actually. Where it snows... Did I mention that we live in the tropics? In 30 deg C/ 90 deg F plus heat? We sat around in shorts and singlet tops (and my toddler in even less) with the ceiling fans turned up pretty high. Okay, so I will concede that wasn't exactly traditional Swiss lol. And I got told that fondues are traditionally accompanied by copious amounts of white wine. We had used Chateau Cardboard for the recipe so in lieu of wine, we drank beer. Good beer. Australian James Boag and NZ Monteiths actually... The sacrilege came when I noticed that the cheese had separated out a little so I got the eggbeater out and gave it a quick whisk with that... And there is NO Kirsch. I went to a Swiss French club 'Fondue in the Snow' meeting with the in-laws and did not see anyone use Kirsch. Therefore it must be okay ;-). -- posted by Missy Wombat

Swiss Chicken Cutlets in Oregano Wine Sauce

Tue, 21 Jan 2003 20:13:42 -0500

Elegant and flavorful, Easy enough to whip up often for your family. Stylish enough to impress your guest, and yummy and easy enough to make it just for yourself -- Don't be fooled by the short list of spcies. the butter, wine, broth, oregano, and pepper fuse to make a fabulous burst of flavor. -- posted by ebechan

Raclette

Mon, 03 Feb 2003 20:00:40 -0500

. -- posted by Mimi Bobeck

Mountain Raclette

Mon, 03 Feb 2003 20:00:45 -0500

. -- posted by Mimi Bobeck

Baked Edam With Curacao Lamb

Mon, 03 Feb 2003 20:00:55 -0500

. -- posted by Mimi Bobeck

Authentic Original Traditional Swiss Fondue (Old World Recipe)

Mon, 03 Feb 2003 20:01:19 -0500

. -- posted by Mimi Bobeck

Two Mushroom Quiche

Mon, 03 Feb 2003 20:01:24 -0500

. -- posted by Mimi Bobeck

Potatoes au Gratin with Emmental

Mon, 03 Feb 2003 20:03:34 -0500

-- posted by Mimi Bobeck

Gruyere Salad

Mon, 03 Feb 2003 20:03:45 -0500

. -- posted by Mimi Bobeck

Gruyere Souffle

Mon, 03 Feb 2003 20:03:58 -0500

-- posted by Mimi Bobeck

Gruyere and Chicken Roulade

Mon, 03 Feb 2003 20:04:02 -0500

. -- posted by Mimi Bobeck

Smoked Ham Salad on Gruyere Potato Coins

Mon, 03 Feb 2003 20:04:06 -0500

-- posted by Mimi Bobeck

Spaetzle Cheese Noodles

Wed, 05 Feb 2003 20:15:22 -0500

. -- posted by Mimi Bobeck

Garlic Cheese Fondue

Thu, 06 Feb 2003 20:05:19 -0500

. -- posted by Mimi Bobeck

Brie, Roquefort and Wild Mushroom Fondue

Thu, 06 Feb 2003 20:05:40 -0500

. -- posted by Mimi Bobeck

Swiss Cheese and Porcini Fondue

Thu, 06 Feb 2003 20:05:46 -0500

. -- posted by Mimi Bobeck

Fingerling Potatoes and Goat Cheese Fondue

Mon, 10 Feb 2003 20:08:03 -0500

I have just discovered the wonderful world of fondue! -- posted by Sharon123

Tiny Roquefort Popovers

Thu, 27 Mar 2003 20:01:09 -0500

. -- posted by Mimi Bobeck

Raclette American Style

Sun, 16 Nov 2003 20:00:11 -0500

We have a group of girlfriends who get together every so often for a night together, either out or at someone's house. My turn is always right before Xmas holidays and we've made a tradition of having Raclette night. Here's our fun variation on the authentic Swiss/French Raclette meal. I purchased my T-fal brand "Swiss Raclette with Grill for 8 people" at http://thekitchenstore.com. Raclette cheese is sold in fine cheese stores, at Trader Joes (for a lot less $$) if their store is close to you or it can be ordered on-line from http://www.igourmet.com/. igourmet.com also has a French sausage called Campagne Saucisson that I'd like to try next time. We served both red and white wines - beer is also nice. Cooking time will be for as long you and your guests want to sit at the table. Be sure to include a decadant chocolate dessert for the end of your meal - chocolate macaroons are especially nice. Enjoy! -- posted by annbb

Chunky Cheddar Fondue

Thu, 25 Dec 2003 19:59:53 -0500

This is the first recipe I made for my new fondue pot (my old one was sold in a garage sale in the 80's!). This is easy enough for a beginner fonduer. -- posted by Hey Jude

Versatile Cheese Fondue

Thu, 29 Jan 2004 20:00:46 -0500

Fondue is making a comeback, and I am so glad.Make a big mixed green salad, and you have a delicious simple meal to have with friends that is so much fun. This can also be served as a yummy soft cheese ball if shaped into a ball, and chilled for several hours or overnight. -- posted by Georgia Girl

Microwave Wisconsin Cheesy Potato Soup

Mon, 26 Apr 2004 20:00:34 -0400

Quick and Yummy. -- posted by littleturtle

Microwave Swiss Fondue

Thu, 06 May 2004 20:00:52 -0400

Quick and easy fondue from the Wisconsin Milk Marketing Board. -- posted by littleturtle

Chocolate Cheese Fondue

Thu, 10 Feb 2005 19:57:31 -0500

Simple dessert for dinner party or romantic dinner. -- posted by littleturtle

Traditional Swiss Fondue

Tue, 15 Feb 2005 19:59:52 -0500

classic Swiss Gruyere & Fontina fondue -- posted by littleturtle

Tomato and Cheese Swiss Fondue

Thu, 17 Feb 2005 19:59:27 -0500

Tasty variation: Substitute white grape juice for tomato juice and omit basil. -- posted by littleturtle

Baked Cheese Toast (gruyere or Swiss)

Fri, 25 Feb 2005 15:09:05 -0500

Swiss appetizer -- posted by littleturtle

Microwave Gruyère Fondue

Tue, 29 Mar 2005 15:26:34 -0500

Quick and easy fondue. -- posted by littleturtle

Baked Swiss Cornbread With Turkey Cream Sauce

Thu, 31 Mar 2005 17:11:14 -0500

Cornbread with a layer of mushrooms and swiss in the middle topped with chunks of chicken or turkey in a cream sauce. Great one-dish meal. -- posted by littleturtle

Colby Cheese Soufflé

Fri, 01 Apr 2005 15:12:17 -0500

Delicious for breakfast, lunch or dinner, and easy too. -- posted by littleturtle

Muenster & Cheddar Cheese Pie

Mon, 04 Apr 2005 16:06:32 -0400

Ham and cheese pie topped with olives or mushrooms. Great appetizer or brunch. -- posted by littleturtle

Green Bean Gratinate With Cherry Tomatoes, Mozzarella and Basil

Thu, 23 Jun 2005 18:08:20 -0400

. -- posted by Mimi Bobeck

Brie Raclette

Wed, 17 Aug 2005 15:00:25 -0400

Swiss raclette, the dish of gently melted cheese (also named raclette) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie. Get some thick crusty French Bread as well! NOTE: Cocktail onions, most frequently found in your martini glass, can stand on their own as a pickle. Their slight crunch and pleasant tartness make them surprisingly tasty with Brie. Food & Wine. WINE: The wines of the Loire Valley in France are frequently overlooked by serious imbibers, but its elegant cabernet-franc-based reds are often more suitable at the table than more robust cabernet sauvignons. Go for a fruity Chinon or Saumur-Champigny. -- posted by NcMysteryShopper

Cheddar Swiss Fondue

Mon, 19 Sep 2005 15:44:05 -0400

This is really tasty! I serve it with veggies, cubes of really good bread (sourdough, french, etc), and tortilla chips. You can adjust (or omit)hot sauce to taste. *Special equipment: A ceramic fondue pot. -- posted by ChipotleChick

Baked Tomatoes With Olives

Tue, 20 Sep 2005 10:27:53 -0400

. -- posted by Mimi Bobeck

Christmas Eve Fondue

Tue, 11 Oct 2005 14:40:00 -0400

This recipe was given to me by a friend. It has become a Christmas Eve tradition at our house. -- posted by Kana

Vegetable Cheese Souffle

Tue, 27 Dec 2005 18:37:15 -0500

. -- posted by Mimi Bobeck

Mushroom Swiss Cheese Omelet

Fri, 17 Mar 2006 10:23:54 -0500

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet. -- posted by ~Rita~

Mandy's Raclette Gruyere Cheese Fondue

Thu, 25 May 2006 20:41:30 -0400

I find this the perfect combination of swiss cheeses for an elegant dinner that tastes better (and is significantly less expensive) than the melting pot. It's easier than you might think! -- posted by Panthur

German/Swiss Egg Casserole

Thu, 01 Jun 2006 14:04:22 -0400

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later. -- posted by LAURIE

Decadent Potatoes

Wed, 12 Jul 2006 14:24:12 -0400

Cheesy and delicious! -- posted by ~Leslie~

Gruyere Potatoes

Wed, 16 Aug 2006 17:23:22 -0400

I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes. -- posted by Debbie R.

Swiss Fondue

Wed, 17 Jan 2007 14:18:00 -0500

This is the best cheese fondue I have ever tasted. It's an authentic Swiss recipe that was given to me by a friend whose parents immigrated from Switzerland. I like it as a main dish, served with a salad. It's works as a first course too, but be careful - it's very filling. It also makes a great party dish. Have some of those long frilly cocktail picks for spearing and dipping the bread. -- posted by Patty Mae

Swiss Eggs

Thu, 08 Mar 2007 22:53:49 -0500

A creamy, comforting breakfast -- posted by Brenda.

Ham and Cheese Rösti

Sat, 31 Mar 2007 21:41:59 -0400

From Eating Well magazine March/April 2007. This is a simple dinner. All you need to add is a vegetable and dinner is on the table in under a half hour. This would also work well for a nice and easy brunch. -- posted by ksduffster

Cheese Fondue

Thu, 26 Apr 2007 12:59:59 -0400

Cheese fondue printed from cooks.com -- posted by mama's kitchen

Ploughman's Cheese Fondue

Fri, 11 May 2007 16:51:35 -0400

A new twist on a classic dish, this fondue would be great for a party. A James Martin recipe. -- posted by English_Rose

Chipotle Cheese Fondue

Sat, 12 May 2007 16:56:38 -0400

A Gourmet recipe. Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes, bread sticks cubes of day-old French, Italian, or sourdough bread. -- posted by English_Rose

Scarlett's Crock Pot Cheese (And Prawn) Fondue 2 Die 4!

Mon, 04 Jun 2007 20:22:01 -0400

Ideal for long hot summer days when you don't feel like cooking and of course the beauty of using a slow cooker (crock pot) is that it doesn't heat the kitchen! The prawns are optional for vegetarian but if you eat fish please add them! This is sooo fantastic! Serve with crusty bread or crudites or pretzels! YUM! Adapted from: Slow Cooker Cookbook by Gina Steer. -- posted by Sc4r1ett

Porcini Fondue With Ham and Ciabatta

Mon, 09 Jul 2007 13:36:05 -0400

A great party fondue that adds porcini mushrooms plus ham for dipping. -- posted by KathyP53

Basle Flour Soup

Sun, 16 Sep 2007 16:19:15 -0400

This comes from a book called "Cooking in Switzerland" This is the traditional soup of the Basle carnival. It is served in the early morning hours after the "Morgenstraich" (the official opening of the Basle carnival) and again after everyone is tired and hungry from the "Gaessle" (when the small, masked groups parade through the streets of Basle). -- posted by Smileyfroggy

Swiss Fondue With 4 Cheeses - an Authentic Recipe

Wed, 24 Oct 2007 23:40:01 -0400

My family lives on the border of Switzerland in France, and this recipe has been with them forever. I believe it to be a true Swiss Fondue recipe, and wanted to post it for those desiring an authentic taste. In searching the other recipes on Zaar, I was absolutely horrified by some of the ingredients... mustard, worcesterchire sauce, blue cheese!! I hope you enjoy this treasured recipe and the good times that it brings. Please note, that you may not be able to find Appenzeller cheese. You may substitute it by adding larger quantities of Gruyere and/or Emmentaler. Jarlsberg is a bit more mild and won't have the same punch that the others do. ***The formula is: 1/2 lb cheese per person, 1/4 cup of wine per person, 1 clove of garlic per person. Adjust accordingly for larger or smaller dinner parties. This recipe will serve 4. The cheese measurements are flexible and can go up or down by a few ounces or so... you don't need to be exact, but just follow the formula to be: Larger portion of Gruyere and Emmentaler, Smaller portion of Jarlsberg, and Smallest portion of Appenzeller. When purchasing the cheeses, remember that the rind will be cut off and will reduce the amounts of usable cheese by several ounces, so plan to buy a bit larger block of each. -- posted by Dans La Lune

Creamy Blue Cheese Fondue

Wed, 07 Nov 2007 01:52:17 -0500

For Blue Cheese lovers from our local Chef Lou. -- posted by KathyP53

Cheese Omelette (Omelette Au Fromage)

Thu, 13 Dec 2007 15:36:45 -0500

This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings. -- posted by -GEORGE-

Cheese Fondue

Wed, 26 Dec 2007 18:24:34 -0500

My daughter's favorite meal! -- posted by Sous Chef Sue

Cheese Fondue

Tue, 22 Jan 2008 23:51:04 -0500

From the cookbook, "The Lost Recipes" by Marion Cunningham. -- posted by ThatSouthernBelle

Rigi-Muffins (Switzerland)

Tue, 25 Mar 2008 02:15:00 -0400

This recipe is from a book called F.W McNess Cookbook. Furst-McNess Company sold all sorts of products like drink mixes, home remedies,extracts, spices and livestock remedies and more. They were based in Freeport,Illinois. -- posted by MNgirl

Almond Champagne Fondue

Mon, 18 Aug 2008 19:56:20 -0400

Since dd's wedding we have a few bottles of champagne to use up. Darn the bad luck! lol This is one of the recipes I found that I can not wait to try! -- posted by mama's kitchen

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

Thu, 16 Oct 2008 21:10:12 -0400

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes or at least a brisk winters morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-) -- posted by French Tart

Oka Cheese Fondue

Wed, 04 Feb 2009 18:10:10 -0500

This recipe is posted in response to a request in the French Cheese of the Week thread of the French, Creole and Cajun Cuisine forum. Oka cheese is a French Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Oka cheese is a Port-de-Salut style cheese and was originally made by Trappist Monks at the Abbaye Cistercienne d'Oka, using a recipe they brought from Brittany. It has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity. This recipe comes from the Agropur Company, which is the company which has taken over the production of Oka cheeses. I like this recipe primarily because of the taste, but also because it showcases some wonderful Canadian cheese and wines. -- posted by J. Ko

Cheesy Swiss Bake

Mon, 16 Feb 2009 09:54:11 -0500

A hearty Alpine-style bake with rich cheese and smoky bacon ideal after a day on the slopesor just a walk round the park -- posted by English_Rose

Swiss Cheese Spread

Tue, 30 Jun 2009 00:45:14 -0400

This is from "The Swiss Cookbooks". -- posted by Debbie R.

Bread and Cheese Soup from the Grisons

Tue, 30 Jun 2009 00:50:45 -0400

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go. -- posted by Debbie R.

Swiss Cornmeal Casserole

Wed, 01 Jul 2009 11:38:20 -0400

This is from "The Swiss Cookbook". The author says that Emmentaler, Gruyere or any combo of the two can be used--that gruyere has a stronger taste. I haven't made it yet. She says that it is a traditional recipe. Times are just guesses. I don't know how long it will take to make. -- posted by Debbie R.

Broiled Tomato and Cheese Sandwiches

Fri, 03 Jul 2009 02:56:21 -0400

A simple and light vegetarian meal. From Delicious Living magazine. -- posted by Sharon123

Swiss-Nut Cheese Ball

Mon, 05 Oct 2009 17:12:01 -0400

A friend of mentioned how much she loves Swiss cheese balls, so I went on a search to find a recipe. Here's one from several different recipes I found on the web! My friend just had hip surgery done and I'm looking for ways to surprise her and keep her spirits up. I think this will do it, it's good! :) -- posted by Sharon123

Grilled Cheese on Pump

Wed, 07 Oct 2009 12:17:09 -0400

Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook. -- posted by Sharon123

Cheese Fondue Hash Browns

Tue, 27 Oct 2009 01:44:25 -0400

Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli. -- posted by Sharon123

Zwiebelwähe (Swiss Onion Tart)

Sat, 30 Jan 2010 20:19:45 -0500

A delicious bacon-studded tart. -- posted by swissms