Emmental cheese

And, as the name suggests, they take their fondue very, very seriously.

They do the classic Fondue Savoyarde, which is this glorious, perfectly balanced blend of local Beaufort, aged Comté and Emmental, melted down with a dry local white wine and a splash of Kirsch.

But they also do an authentic Swiss Vadassin Fondue, which uses pure Vacherin Fribourgeois for a slightly creamier texture and a spectacular black truffle fondue that is rich enough to stop your heart in the best possible way.

But remember the golden rules of fondue eating.

That, that mold there is reacting with, again, the fats and proteins, and it's creating lovely flavors.

But there's other ones that we don't expect to be there maybe and we don't notice, like any hard cheese that isn't matured in sort of vacuum-packed plastic, so more modern cheeses, industrial cheeses, all have molds on the surface of the cheese, like a Gruyère or an Emmental, ch- uh, Farmhouse Cheddar.

You don't really see them, but they have been there during the maturing, and they have given us some of that flavor that we enjoy.

So microflora molds being one of them, like there wouldn't be cheese without it.

Good that Faro...

For those that don't know what Faro is, it's like a supermarket, but pricey, and with people in there sort of chopping up, um, Emmental cheese to give you a thin slice.

Would it be Emmental? I'm not, I'm, I'm, I'm...

What's the trendy cheese these days? I don't know.

I mean, cheeses come and go, don't they? I don't know what the trendy cheese would be.

Kapua double creamy brie.

Um, no one should give a damn about a trendy cheese.

What you're after is a tangy cheese, and Emmental doesn't quite cut it.

And just a note on cheese, modern cheese can be made with microbial rennet or fermentation pr- produced rennet from the lab, a lab-grown enzyme, and I always ask for animal rennet in European cheeses.

These are more expensive, but I don't eat a huge amount of cheese, but just, uh, this one, goat's Gouda usually or Emmentaler.

European cheese is Parmigiano-Reggiano.

That requires animal rennet.

And on top of the bacon, you put a layer of a slice of cheese.

I do recommend a Swiss cheese of Italian cheese, like Fontina, like Gruyere, Emmental, this type of cheese.

If you have also some Parmesan, you can spread above some Parmesan.

And then on top, another layer of potatoes, salt above, and then a glass of milk.

Now, one of my favorite cheeses is Swiss cheese.

Did you know you can't find Swiss cheese by that name in Switzerland? Swiss cheese is called Swiss cheese because it's a North American style of cheese modeled after the Edmonton cheese, a famous cheese.

And it tastes like Swiss cheese, but it's called Edmonton.

And that's what you see in Europe and in Switzerland and in the East.

In the U.S., we named the Invental Swiss cheese.

I wouldn't have it with a Swiss cheese.

It's not going to go well with Emmental.

Possibly a Gruyere.

Gruyere would be nice.

While Kraft was the first to receive a U.S. patent for processed cheese, he wasn't the first to invent it.

Walter Gerber and Fritz Stradler of Switzerland in 1911 experimented with their native Emmentaler cheese to see if they could increase the shelf life of the cheese for export purposes.

Their experiments included shredding, heating the cheese up to various temperatures, and mixing it with sodium citrate in order to produce a homogenous product which firmed upon cooling.

It is unclear if Kraft knew of the Swiss gentleman, but in 1916 he submitted for US Patent No. 1186524, which was titled, Process of Sterilizing Cheese in an Improved Product Produced by Such Process.