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84 relations: Abondance cheese, Aosta Valley, Appenzeller cheese, Bagna càuda, Béarnaise sauce, Beaufort cheese, Bread, Cantal cheese, Canton of Vaud, Caquelon, Caramel, Cash crop, Chafing fuel, Cheese, Cheese soup, Chili pepper, Chocolate, Chocolate fountain, Coconut, Comté cheese, Convenience food, Corn starch, Dipping sauce, DW-TV, Emmental cheese, Emulsion, Encyclopædia Britannica, Fontina, Fourme d'Ambert, Fribourg, Fruit, Garlic, Geneva, Gruyère cheese, Honey, Hot pot, Jean Anthelme Brillat-Savarin, Joseph Favre, Kirsch, List of bread dishes, List of cheese dishes, Marshmallow, Microwave oven, Morchella, Mousse, Musée gruérien, Mustard (condiment), Nabemono, National dish, Neuchâtel, ..., Olive, Olive oil, Onion, Oxford English Dictionary, Participle, Pastry, Pickled cucumber, Piedmont, Portable stove, Promotion (marketing), Raclette, Reblochon, Rum, Saint-Nectaire, Sbrinz, Scrambled eggs, Seasoning, Shabu-shabu, Sop, Soufflé, Steak tartare, Swiss Cheese Union, Swiss cuisine, Switzerland, Toblerone, Trésor de la langue française, Truffle, Vacherin, Vincent La Chapelle, Welsh rarebit, White wine, World War II, Zürich, 1964 New York World's Fair. Expand index (34 more) »
Abondance cheese
Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France.
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Aosta Valley
The Aosta Valley (Valle d'Aosta (official) or Val d'Aosta (usual); Vallée d'Aoste (official) or Val d'Aoste (usual); Val d'Outa (usual); Augschtalann or Ougstalland; Val d'Osta) is a mountainous autonomous region in northwestern Italy.
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Appenzeller cheese
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St.
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Bagna càuda
Bagna càuda (meaning "hot dip"), is a hot dish from Piedmont, Italy that dates to the 16th century.
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Béarnaise sauce
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.
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Beaufort cheese
Beaufort is a firm, raw cow's milk cheese associated with the gruyère family.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Cantal cheese
Cantal cheese is a type of firm cheese produced in the Auvergne region of central France: more particularly in the ''département'' of Cantal (named after the Cantal mountains) as well as in certain adjoining districts.
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Canton of Vaud
The canton of Vaud is the third largest of the Swiss cantons by population and fourth by size.
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Caquelon
A caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot.
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Caramel
Caramel is a medium- to dark-orange confectionery product made by heating a variety of sugars.
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Cash crop
A cash crop or profit crop is an agricultural crop which is grown for sale to return a profit.
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Chafing fuel
Chafing fuel is a fuel used for heating food, typically placed under a chafing dish.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Cheese soup
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Chocolate fountain
A chocolate fountain is a device for serving chocolate fondue.
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Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.
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Comté cheese
Comté (or Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.
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Convenience food
Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption.
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Corn starch
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.
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Dipping sauce
A dip or dipping sauce is a common condiment for many types of food.
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DW-TV
DW-TV is a set of television channels provided by Deutsche Welle.
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Emmental cheese
Emmental (Emmentaler or Emmenthal) is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Encyclopædia Britannica
The Encyclopædia Britannica (Latin for "British Encyclopaedia"), published by Encyclopædia Britannica, Inc., is a general knowledge English-language encyclopaedia.
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Fontina
Fontina (French: Fontine) is an Italian cow's milk cheese.
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Fourme d'Ambert
Fourme d'Ambert is a semi-hard French blue cheese.
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Fribourg
Fribourg (Fribôrg or Friboua) or Freiburg (German, or Freiburg im Üechtland, Swiss German pronunciation:; Friborgo or Friburgo; Friburg) is the capital of the Swiss canton of Fribourg and the district La Sarine.
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Geneva
Geneva (Genève, Genèva, Genf, Ginevra, Genevra) is the second-most populous city in Switzerland (after Zürich) and the most populous city of the Romandy, the French-speaking part of Switzerland.
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Gruyère cheese
Gruyère (or;, German: Greyerzer) is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Hot pot
Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.
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Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin (1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin.
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Joseph Favre
Joseph Favre (17 February 1849 – 17 February 1903) was a Swiss chef who was known for his four-volume Dictionnaire universel de cuisine pratique.
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Kirsch
A kirschwasser (German for "cherry water") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.
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List of bread dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient.
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List of cheese dishes
This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food.
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Marshmallow
A marshmallow is a sugar-based confectionery that in its modern form typically consists of sugar, water and gelatin whipped to a squishy consistency, molded into small cylindrical pieces, and coated with corn starch.
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Microwave oven
A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
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Morchella
Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota).
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Mousse
A mousse (French 'foam') is a soft prepared food that incorporates air bubbles to give it a light and airy texture.
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Musée gruérien
The Musée gruérien is a museum dedicated to the ethnography and history of the Gruyère District of the Canton of Fribourg, Switzerland.
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Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
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Nabemono
Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing or things, object, matter") or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot.".
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National dish
A national dish is a culinary dish that is strongly associated with a particular country.
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Neuchâtel
Neuchâtel, or Neuchatel; (neu(f) "new" and chatel "castle" (château); Neuenburg; Neuchâtel; Neuchâtel or Neufchâtel)The city was also called Neuchâtel-outre-Joux (Neuchâtel beyond Joux) to distinguish it from another Neuchâtel in Burgundy, now Neuchâtel-Urtière.
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Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
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Participle
A participle is a form of a verb that is used in a sentence to modify a noun, noun phrase, verb, or verb phrase, and plays a role similar to an adjective or adverb.
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Pastry
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Piedmont
Piedmont (Piemonte,; Piedmontese, Occitan and Piemont; Piémont) is a region in northwest Italy, one of the 20 regions of the country.
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Portable stove
A portable stove is a cooking stove specially designed to be portable and lightweight, used in camping, picnicking, backpacking, or other use in remote locations where an easily transportable means of cooking or heating is needed.
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Promotion (marketing)
In marketing, promotion refers to any type of marketing communication used to inform or persuade target audiences of the relative merits of a product, service, brand or issue.
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Raclette
Raclette is a semi-hard cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb).
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Reblochon
Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk.
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Rum
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses or honeys, or directly from sugarcane juice, by a process of fermentation and distillation.
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Saint-Nectaire
Saint-Nectaire is a French cheese made in the Auvergne region of central France.
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Sbrinz
Sbrinz is a very hard cheese produced in central Switzerland.
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Scrambled eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt and butter and various other ingredients.
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Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
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Shabu-shabu
is a Chinese-Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water.
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Sop
A sop is a piece of bread or toast that is drenched in liquid and then eaten.
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Soufflé
A soufflé is a baked egg-based dish which originated in early eighteenth century France.
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Steak tartare
Steak tartare is a meat dish made from raw ground meat (beef or horsemeat).
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Swiss Cheese Union
The Swiss Cheese Union (Schweizer Käseunion AG) was a marketing and trading organization in Switzerland, which from 1914 to 1999 served as a cartel to control cheese production.
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Swiss cuisine
Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.
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Switzerland
Switzerland, officially the Swiss Confederation, is a sovereign state in Europe.
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Toblerone
Toblerone (German) is a Swiss chocolate bar brand currently owned by US confectionery company Mondelēz International, Inc., which was formerly Kraft Foods, the company that acquired the product from former owner Jacobs Suchard in 1990.
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Trésor de la langue française
Le trésor de la langue française: dictionnaire de la langue du XIXe et du XXe siècle (1789–1960) (TLF) is a 16-volume dictionary of 19th- and 20th-century French published by the Centre de Recherche pour un Trésor de la Langue Française from 1971 to 1994.
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Truffle
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber.
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Vacherin
Vacherin is a cow's milk (French vache, "cow") cheese.
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Vincent La Chapelle
Vincent La Chapelle (1690 or 1703 – 1745) was a French master cook to Phillip Dormer Stanhope, fourth Earl of Chesterfield, to William IV, Prince of Orange, to John V of Portugal then to Madame de Pompadour, the mistress of Louis XV of France.
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Welsh rarebit
Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread.
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White wine
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold.
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World War II
World War II (often abbreviated to WWII or WW2), also known as the Second World War, was a global war that lasted from 1939 to 1945, although conflicts reflecting the ideological clash between what would become the Allied and Axis blocs began earlier.
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Zürich
Zürich or Zurich is the largest city in Switzerland and the capital of the canton of Zürich.
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1964 New York World's Fair
The 1964/1965 New York World's Fair held over 140 pavilions, 110 restaurants, for 80 nations (hosted by 37), 24 US states, and over 45 corporations to build exhibits or attractions at Flushing Meadows Park in Queens, NY.
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Cheese fondue, Cheese fondue from Savoy, Chocolate fondue, Fondeau, Fondeu, Fondu, Fondue Neuchateloise, Fonduta, Fundue.
References
[1] https://en.wikipedia.org/wiki/Fondue
