Fondue Cheese Collection | NYE Special
by: Multiple Vendors
These three select cheeses make the quintessential fondue for a holiday family get-together, family game night or an element of a warm buffet.
St. Helga’s, Caves of Faribault, MN
This semi-hard, Wisconsin Swiss is crafted in a European style to achieve a complex, full-bodied flavor. Its larger eyes and pronounced nutty tones differentiate it from traditional Swiss. After being crafted in Wisconsin, it travels to Faribault where cave-aging brings it to maturation. It’s a delightful combination of Norwegian heritage, Wisconsin-made pride and affinage beauty within Minnesota’s sandstone caves.
Emmentaler
Emmentaler is the original Swiss cheese, world-famous for its distinctive holes and one-of-a-kind flavor. First produced more than eight centuries ago in the canton of Bern in the valley of the Emme River, Emmentaler AOP is still made in 200-pound wheels. This endlessly popular cheese is known as the king of cheese, and plays an essential role in Swiss communities and on American tables everywhere.
Appenzeller
This creamy, slightly piquant cheese is one of the staples in the Swiss cheese landscape, just like Emmentaler or Gruyère. What makes Appenzeller really special is the smear with which they rub the wheels — it includes an undisclosed mixture of herbs, spices, liqueurs and/or wine from the region. Aged a minimum of three months.
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