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The Complete Book of Cheese by Bob Brown

1. _Vacherin Fondue or Spiced Fondue:_ Made about the same as

37 words  |  Chapter 4

Emmentaler, ripened to sharp age, and then melted, spices added and the cheese re-formed. It is also called Spiced Fondue and sells for about two dollars a pound. Named Fondue from being melted, though it's really recooked,
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Chapters

1. Chapter 1 2. introduction there in 1722. The most famous is made in the Jura, and 3. introduction to this book. 4. 1. _Vacherin Fondue or Spiced Fondue:_ Made about the same as 5. 2. _Vacherin à la Main:_ This is a curiosity in cheeses, 6. 3. Rennet curd ripened, with thin, edible rind, or none, packaged 7. 1904. I grew up with our great Midwest industry; I have read with 8. Chapter 3. 9. Chapter 4.) 10. Chapter 3. 11. 3. Also see Certoso Stracchino.

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