Pot melted cheese, which may be the added bit of garlic, spices, white wine and cherry bitters. He

What thought comes to mind when you hear the word "Switzerland"? Usually we associate this country with the world's most accurate clock computing time, but there are great Swiss cuisine! Swiss food produced from conventional products to our taste: sour cream, flour, cheese, butter, eggs, and meat, but it does really done pretty well.
Language and the salad tastes Switzerland - various ethnic state. It even interacting in four languages: 70 percent. the population to wish good appetite in German (which, incidentally, vintage fondue set is very different vintage fondue set from the "real" spoken in Germany), 29 percent. it will say in French or Italian, while the eastern Alpine region will be able to hear a dying language Romansh, which is now spoken by only 1 percent. Swiss. The same cultural features of "salad" and Swiss cuisine. vintage fondue set It coincides best of European cooking traditions. Delicate French herb combination of German "strong" food hobby, a passion for Italian vegetable combination dishes retoromaniško the simplicity and popularity of dairy products. Alpine meadow in the foothills lying very suitable for grazing cows and Swiss are particularly perfected cheese production.
Rennet cheeses vintage fondue set produced in this country, and quite a lot of different types. Many of the products are exported to foreign countries. Foreign Eaters probably knows best "Appenzeller, Emmenthaler" cheese products, which the Germans call "Schweizerkase. Translated into Lithuanian language, which means "Swiss vintage fondue set cheese." The world of the country's cheese recognizable not so much for the exceptional vintage fondue set taste, but because it contains huge hole caused during vinification. We joke that this trademark. By the way, Switzerland has established a special institution - the Union of Swiss cheese, taking care of his popularity.
So it does not surprise that the pride of Swiss cuisine and a truly unique dish - fondue (fondue) are also commonly made from this milk product. To produce a real fondue, we should first take care of a special vintage fondue set pot and skewers.
Pot melted cheese, which may be the added bit of garlic, spices, white wine and cherry bitters. He has to take a thick sauce consistency and proper "bind" with attachments (not to overheat!). vintage fondue set When conducting a fondue dish cure, so it is important vintage fondue set to continuously maintain the required temperature. The cheese vintage fondue set sauce soaked slices vintage fondue set of white bread.
The most accepted fondue restaurants and enjoy the festive occasions. It is said that eating fondue is a nice friendly gesture. Loners do not eat it. To feel the taste of a good fondue, it takes at least two people to the Society. Hardly find another one like a Swiss dish, the eating ceremony as guests brought closer together ...
Another unusual dish of cheese you like to produce the Swiss are rakletas (raclette). Culinary experts note that it is more a cheese-making technique, rather than a dish. Crushing as much as a piece of cheese is heated vintage fondue set over the fire, while one part of it begins to melt. Then the cheese is softened and cut part marinuotomos Serve with vegetables, fat čirškintomis potatoes and bread.
Beja, Swiss ingenuity missing not only the production of cheese dishes. The traditional fondue cooks can prepare and seafood, and meat and even chocolate for dessert. Chocolate fondue cooking is no different from the cheese-making. Sometimes it impose favorite biscuits or pieces of fruit. Modern Swiss cuisine refuse to even exotic fruit - pineapple, mango and so on.
Meat and seafood fondue is a little different. If the production of meat fondue burbonietišku way, beef tenderloin pieces on a table set with mounted. Then each guest on a skewer pushed into the curd dressing immerses heated pot of fat, built in the middle of the table. The baked pieces are eaten with a variety of sauces. Similarly, the production of the seafood fondue.
Although the kitchen is the swiss more fish dishes than they have to the German, but the basics of cooking meat over it is from here. The Swiss do not so much focus on the production of a variety of sausages, as the Germans, sometimes combined with a pickled cabbage, but everything else - the various balls, chops, steaks are also very popular. Switzerland is used in meat dishes of beef, veal, pork, and sometimes - venison.
Geneva vintage fondue set pig shank favorite items. Properly prepared roast shank, especially skin is crispy. It turns out the mystery pretty simple: roughly every 10 minutes, the meat must be watered with fat, which išvarva baking. vintage fondue set Sometimes ham hock or otherwise prepared: it marinate marinade of vinegar, vintage fondue set salted and cooked.
Bern made around ribs, combined with nuopjovėlėmis smoked meat, beans and potatoes. You can still taste the delicious meat and vegetable medley, stewed vintage fondue set cup, which later served on the table.