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"This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set...."

Ingredients: fresh ground black pepper, gruyere cheese...

Ingredients: dry white wine, French bread...

Ingredients: cornstarch, Dijon mustard...

"For ZWT7. Very simple recipe and similar to what I make on weekends to go with my eggs!"

Ingredients: garlic cloves, salt...

"This fondue goes particularly well with potatoes."

Ingredients: cornstarch, hot pepper sauce...

"A recipe I found while searching for recipes for the Switzerland region of ZWT. This was found on cdkitchen. Sounds yummy and would be great served with mashed potatoes, noodles or rice."

Ingredients: cream of mushroom soup, dry sherry...

"Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe."

Ingredients: colby, pepper, cornstarch...

"More pork chops!"

Ingredients: pepper, pork loin chops...

"Way, way less expensive than store bought! You can make this lower cal by susbstituting equal for the sugar."

Ingredients: cocoa, instant coffee, sugar...

"A friend of mentioned how much she loves Swiss cheese balls, so I went on a search to find a recipe. Here's one from several different recipes I found on the web! My friend just had hip surgery done and I'm looking for ways to surprise her and keep her spirits up. I think this will do it, it's good! :)"

Ingredients: cream cheese, fresh chives...

"This is really tasty! I serve it with veggies, cubes of really good bread (sourdough, french, etc), and tortilla chips. You can adjust (or omit)hot sauce to taste. *Special equipment: A ceramic fondue pot."

Ingredients: hot sauce, swiss cheese...

"Taken from homemaker's .com and posted for ZWT. "Quick to prepare, these Swiss cheese croûtes are a wonderful way to start a casual entertaining meal. Served with a salad, they also make a satisfying lunch. Accompany them with the same wine you used to cook them. For a stronger cheese flavour, make them with a mature vacherin from Fribourg..."

Ingredients: dry white wine, egg yolks...

"Different types of cheese can be used: Gruyere, Emmental, Raclette, Fribourg vacherin, Sbrinz, Appenzeller cheese as well as Comte savoyard and Beaufort. Some people like to use cut-up vegetables as well."

Ingredients: cornstarch, dry white wine...

"Pork tenderloin with Grisons cheese.

Bündner bergkäse is an award winning cheese made from cows’ milk in the canton of Graubünden (Grissons) where the cows feed on Alpine herbs. It is produced by small businesses from 30 valleys.

The cheese, which is semi-hard and matured for up to 9 months, is available..."

Ingredients: pork stock, pork tenderloins...