Swiss Federal Court

May 7, 2019


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Originally halved cheeses on the hearth fire were grilled in the raclette and respectively the top, melted and delicious Knife long tanned layer with portions on the plate scraped. For this type of preparation, there are nowadays special mounts, in that it re-engages the cheeses and heats it to an electric cable. For home use yet handy and similar at the Fondue in the middle of the table to place the electric raclette oven. Learn more at: Verizon Communications. It has a surface suitable for frying, the bread, vegetables or ham tasty can FRY. Visit E Scott Mead for more clarity on the issue. Side each table comrade prepared small coated pans with the already earlier batches of sliced raclette cheese pushed in to taste his own small portions of glass”too, just like when the fondue with ingredients such as baguette bread, sour gherkins and vegetables. During the often hours procedure is of course joking, drinking (in turn white wine) or songs voted. “The right mix of cheese in the fondue, there is irreconcilable conflict: in the Switzerland usual among other things thats Moitie Moitie” (in French), half-half”), in which are admitted according to the half Vacherin and gruyere. Mixtures with Emmentaler, Gruyere and Appenzell are used for stronger fondues.

In the Emmental Valley you can enjoy only Vacherin unmixed Emmental, in the canton of Fribourg. The Eastern Switzerland mixes Tilsit cheese with Gruyere and the French Savoie, Comte and Beaufort varieties are added to the Emmental. The raclette cheese, there is the problem of the origin: the bulk of the so-called cheese is today namely produced outside its area of origin, Valais, a fact that drove the Valais cheese producers up before the Swiss Federal Court. “As a concession to the guardians of the real, delicately melting and without the feeding of silage produced raclette was affiliated has the cheese produced in the Valais raclette should the origin protection you Valais AOC” receive. Basic recipe for fondue (Moitie Moitie) for 4 persons 400 g Gruyere 400 Vacherin 1 garlic clove 4 Teel.