"Swiss cheese" news and stories

The distinct woodsy taste, unctuous milky paste, and pungent aroma of Vacherin Mont D'Or are sure to make any holiday meal unforgettable. Hailing from the canton of Vaud in Switzerland, the cheese's mere appearance -- a wrinkly light-orange washed-rind with white molds -- is also a scene-stealer. Alluring rind and luscious flavor aside, this cheese is only available in November and December, making it the perfect pick for celebrating the holidays.

The cheese makes lasting impressions. "I remember the woodsy flavor and the taste of mushrooms the first time I tried the cheese," recalls Jason Bond, chef at Boston's Beacon Hill Bistro. Bond, who was introduced to the cheese 10 years ago when a chef friend brought it back in his suitcase from France, explained, "We purchase a large format Vacherin Mont D'Or for our New Year's Eve menu, and whatever we have left over, we'll put onto the regular menu."

Fondue. Photo: 02b, flickr.

Just when you thought fondue was any combination of melted cheese bubbling away in a pot, along comes the Swiss government with their strict rules and regulations. Not that we're surprised -- a country known for its precision and design sense would naturally prefer to mandate the definition of exactly what goes into the pot.

According to the Canadian Press, a new national cookbook, "The Swiss Cookbook," put out with the help of the country's tourism agency defines the recipe as a mix of "only Vacherin and Gruyere cheeses mixed with Fendant wine and a dash of kirsch (cherry) schnapps." The book even includes instructions on the proper way to eat the fondue, including stirring tips and what to drink with the dish. Aside from the classic fondue recipe, the book packs more than 140 national dishes for rib-sticking mountain fare.

After the jump, get the authentic fondue recipe.

Think you're the big cheese? Test your cheese knowledge with our Cheese Trivia Quiz on Slashfood.

We here at Slashfood actually had a grilled cheese day back in 2005, but today is the official Grilled Cheese Sandwich Day.

Everyone has their own way of making a grilled cheese. Some people are very strict and only use American cheese and white bread. Some get creative with their breads, and some add tomato and fresh basil.

The sandwich above, by the way, is this Breakfast Cinnamon-Raisin Apple Grilled Goat Cheese Sandwich.

But whatever you do, don't make this one. Trust me.

Earlier today I said that cereal was the ultimate "bowl" food, but I'm sure a lot of you think that soup would be number one in that category. And I really can't argue against that. I think it's a toss up, really.

One of my favorites is French Onion Soup. All that oniony goodness and the dripping gooey cheese on top (though I hate eating it in front of someone else - too messy). This recipe touts itself as "the best onion soup you'll ever have." The recipe includes red wine.