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donnamatrix · 10-08-2009, 04:50 PM

I went to school with a fellow from Germany - his girlfriend (now wife) was Swiss... they made fondue one night for a bunch of us for dinner. It can be a little heavy-because it is made of extremely high end Emantaler, Raclette, Gruyere and other usually Swiss cheeses. People dip bread, veggies, into the fondue and as you get down to the bottom, the cheese becomes toasted and crispy (this is called "la religieuse"). It's totally delish, but it can be hard to process all that dairy!!

10-08-2009, 04:50 PM	#22
donnamatrix Senior Member Join Date: Apr 2004 Location: Moultonboro Posts: 833 Thanks: 24 Thanked 258 Times in 120 Posts	Fondue I went to school with a fellow from Germany - his girlfriend (now wife) was Swiss... they made fondue one night for a bunch of us for dinner. It can be a little heavy-because it is made of extremely high end Emantaler, Raclette, Gruyere and other usually Swiss cheeses. People dip bread, veggies, into the fondue and as you get down to the bottom, the cheese becomes toasted and crispy (this is called "la religieuse"). It's totally delish, but it can be hard to process all that dairy!!