Tag Archive | Emmi

Celebrate National Cheese Fondue Day on April 11th!

Fondue Party

With our well-publicized love of cheese and home entertainment, we never need an excuse to throw a Fondue Party. But did you know that this classic Swiss meal has its own holiday? Yes, it is true!

April 11th is National Cheese Fondue Day; a time to fire up the fondue pots for food, fun, friends and good conversation. To celebrate the day, Emmi Roth USA, the US division of the premier Swiss dairy company, is sharing the must-know fon-DO’s of fondue – everything from tips for when you dip to the new ways to do fondue.

Be A Delightful Dipper

While fondue is all in good fun, there are a few basic guidelines to follow in consideration of other guests.

  • Skewer like a pro. Be sure your food is secured to your fondue fork or skewer before dipping to avoid losing it in the cheese.
  • If you missed the first step and drop your dipper into the fondue, Swiss tradition says a woman must kiss the person next to her, and a man must buy a round of drinks for everyone. You could also just politely remove it to ensure the pot remains clean for all.
  • Perfect your twirling and swirling. It is polite to make one to two small swirls before removing your food.
  • Resist the urge to double dip. Food that has been bitten should never return to the communal pot.
  • Be a little adventurous by tasting everything you are served (the exception to the rule is a dietary restriction, in which case you may politely decline).
  • Sample before salting. Fondue is already seasoned with spices and wine, so it might be perfect just the way it is. If you do add salt, make sure you do it after you’ve dipped.

Fondue Dipping

Tasting Notes

It’s all in the details, and these simple suggestions will ensure that you keep it classy, but still casually cool, when indulging.

  • Wait your turn. Allow one person to dip at a time and proceed in a clockwise or counterclockwise fashion around the table.
  • Don’t bite off more than you can chew. Dip larger pieces and then cut them into smaller bits on your own plate.
  • A moment on the lips is frowned upon. Your fondue fork or skewer should never directly touch your mouth. Transfer your food to your plate before indulging.
  • Let it cool. Never blow on freshly dipped hot food. Avoid splatters and allow your food to cool slightly on your plate.

The New Way to Fondue

Fondue is always fun in its traditional form, but these new takes offer creative ways to enjoy the cheese and make it more accessible for everyday meals.

  • Fondue is a fun party meal for special occasions, but also a great weeknight meal for the family. Not to mention it will get your kids to eat their vegetables.
  • It’s great to pay homage to this Swiss dining tradition, but be creative with using the cheese sauce as a dip or in a macaroni and cheese.
  • Feel free to add your own twist with a few dashes of hot sauce or some prepared taco meat.

Shop online for Emmi Fondue Products at This Link!

Emmi Fondue Box

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Cooking With Gail Presents: Single Lady’s Pasta Night

Del Grosso Garlic Pasta Sauce

Hello and welcome to the second installment of Cooking with Gail: the series that is all about me making a meal from whatever I can find in my house. This week, I was very busy making the scene and had no time to grocery shop. So, Friday evening found me at home, famished and looking through my pantry for foods I could combine into some kind of tasty meal without having run out to the store or resort to ordering in.

Fortunately, I had a new jar of La Famiglia DelGrosso pasta sauce, specifically Aunt Cindy’s Roasted Garlic Gala (check out their awesome website and you can see that each sauce variety is named for a family member, cute)! When you open the jar of this sauce and have a little taste, it tastes like a fresh tomato sauce with a bunch of good stuff in it, which is what I like. I really do not care for those brands of jarred sauces that have so much corn syrup in them that they taste like candy (makes a face). No, thank you. Here are the ingredients in this fine sauce: Imported Whole Italian Plum Tomatoes, Crushed Tomatoes, Imported Olive Oil, Fresh Onions, Roasted Garlic, Sea Salt, Basil, Natural Garlic Flavoring, Black Pepper and Parsley. No sugar added! And you can even see the little chunks of garlic right through the jar! It is like sauce you would make in your home if you were not lazy, like me.

Of course I had some spaghetti pasta at the ready, but needed cheese to top the dish, and I was out of the cheese I normally would add to pasta. What to do? Well, as luck would have it, I also had in the fridge a newly acquired package of Emmi Gruyere Cheese.

Emmi Guyere Cheese

You might recall that I wrote about Emmi Cheese Fondue a while back, which is when I became a fan. Gruyere cheese is really a kind of Swiss cheese, which one does not normally associate with red sauce pasta dishes. But since Gruyere is also hard cheese with properties similar to Parmesan, I figured it would grate up well, and I was right. The slightly salty, nutty flavor also went really well with garlic in the sauce, and it melted nicely on top of the hot pasta. Very delicious! Here is a photo of the finished dish.

Pasta with Sauce and Cheese

I’m not suggesting that everybody is going to get behind putting Gruyere cheese on their pasta, but I would encourage you to step outside the box and get a little bit creative when you are trying to make dinner with what you have on hand. Emmi Cheese is a great product which paired harmoniously with the DelGrosso sauce in this case. I recommended both products be kept on hand in your pantry or fridge for all culinary emergencies, or just for everyday use!