I've mentioned before that Dan does a lot of my grocery shopping. He is good at it doesn't seem to mind.
Last week he was shopping in HyVee and picked up some of those recipe cards that often are available. He decided to buy the ingredients for one of the recipes. That's how Le Gruyere cheese is in our refrigerator.
Imported Le Gruyere cheese aged over 150 days is imported from Switzerland. Quoting from the package, "Amazingly nutty and full of flavor. Renouned for cooking and traditional fondue." This cheese is delicious.
Tonight I sliced tomatoes, sprinkled them with oregano and a little lemon pepper. I then sliced the Le Gruyere cheese very thin and placed over the slices and broiled for a few minutes. It was wonderful.
It is expensive but worth it. This is a must have cheese for a wine tasting.
I found a recipe for fondue:
Swiss Cheese Fondue
Vegetarian (Don't let this fool you, it has 670 calories per serving)
Serves 4
1/2 pound grated Emmentaler
1/2 pound grated Le Gruyere
1 clove of garlic, cut or slightly crushed
1 1/2 cups of white wine such as a Chenin Blanc
1 tablespoon lemon juice
3 tablespoons flour
ground pepper, to taste
nutmeg, to taste
2 loaves bread with thick crust cut into 1-inch cubes
Combine Emmentaler and Le Gruyere with the flour stir and set aside (either in medium bowl or in a plastic bag). Rub the inside of the fondue pot with the cut garlic clove. Pour wine into pot and heat over medium heat until warm. Add lemon juice. Add cheese by handful, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Add pepper and nutmeg to taste (you can add cayenne or other spices too). Bring to boil. Remove pot and put on lighted burner on table. Adjust flame of burner so fondue continues bubbling lightly or bring pot to table and set on a trivet. Serve each guest a handful of bread cubes. Spear fondue fork through bread cubes. Dunk and stir well to cover bread cube with cheese mixture. Enjoy!