Cheese & Fresh Pasta

Mild and Piquant

The reputation of our cheese department is legendary, for decades home to the most extensive and best organised collection of cheeses in Austria. Up to 400 cheeses from over 15 countries invite you to savour their aromas. Whether soft, hard or unpasteurised, from sheep or goat’s milk, with truffles, mild, creamy or spicy – there is no great cheese you cannot find here.

 

The bulk of our selection comes of course from the home of fine cheese, France: cloister cheeses like the Pyrenean Tomme de Belloc, creamy Brie de Meaux, nutty Crottin de Chavignol and the aromatic Munster-Géromé, to name but a few.

 

Julius Meinl am Graben’s role as an important patron of the Austrian cheese industry also means that we are proud to present a comprehensive selection of domestic products: different kinds of bergkäse from Walsertal, fresh sheep’s cheese from the Seewinkel region, a variety of goat’s cheeses, and some intense and wonderful “washed rind“ cheeses really put Austria on the map for cheese lovers around the world. Italian formaggi are also extremely popular. Asiago and Fontina from northern Italy range alongside their more famous filati compatriots like Provolone, Pecorino, Taleggio and of course Parmesan. Even rarities like the Apulian Burrata di Corato have a place here!

 

Switzerland also has a strong following: Appenzeller, Tête de Moine, Sbrinz, Emmentaler and Raclette are just a few examples of the well-known Swiss cheeses we stock. A broad spectrum of specialities from Spain, Slovakia, Germany and many other European countries make our cheese counter a truly international experience!

Visit us and let us introduce you to the wonders of our collection!

Original Swiss cheese fondue


Ingredients for 4 people
200 g Appenzeller extra
400 g Gruyère
200 g Emmental cheese
400 ml white wine
1 clove of garlic
4 tsp cornflour
1 glass of cherry brandy
1 tsp lemon juice
nutmeg
pepper
600-800 g white bread
Generally expected per person
200 g cheese

 

Preparation
Rub the fondue pot (enamel or clay, pot) with garlic clove. Mix cornflour with cherry brandy. Cheese with wine (room temperature) and give lemon juice into the pot and melt slowly under constant stirring on the stove on low heat. Stir the maizena-cherry mixture. Cook Fondue carefully (20-30 min) and season with nutmeg and pepper.

Fondue often looks too thick or too thin during cooking. Wait approximately two minutes after the full merge of cheese before using extra cornstarch or wine or other tools! Place the pot on the top of a spirit burner and place it on the table. Th fondue should not cook longer.

 

Tips & Tricks
The fondue too thin: Either add cheese or cornstarch in a jar mix with cherry and then stir in the fondue while stirring.
The fondue coagulated: If the fondue is coagulated, mix lemon juice with 1 tsp cornflour and 2 tsp cherry brandy in a glass and then stir it in the fondue.
Too thick fondue: Stir in some wine.

 

The game & enjoy
Serve small sour vegetables to the fondue. In addition to bread, you can put also cooked potato pieces onto the fork. Dip the bread pieces in the cherry brandy before in the cheese. That's an interesting flavour variant. Black tea with some brown sugar and a dash of cherry brandy in it or a fruity white wine are a good companion.

Original Swiss cheese fondue

 

Preparation
Rub the fondue pot (enamel or clay, pot) with garlic clove. Mix cornflour with cherry brandy. Cheese with wine (room temperature) and give lemon juice into the pot and melt slowly under constant stirring on the stove on low heat. Stir the maizena-cherry mixture. Cook Fondue carefully (20-30 min) and season with nutmeg and pepper.

Fondue often looks too thick or too thin during cooking. Wait approximately two minutes after the full merge of cheese before using extra cornstarch or wine or other tools! Place the pot on the top of a spirit burner and place it on the table. Th fondue should not cook longer.

 

Tips & Tricks
The fondue too thin: Either add cheese or cornstarch in a jar mix with cherry and then stir in the fondue while stirring.
The fondue coagulated: If the fondue is coagulated, mix lemon juice with 1 tsp cornflour and 2 tsp cherry brandy in a glass and then stir it in the fondue.
Too thick fondue: Stir in some wine.

 

The game & enjoy
Serve small sour vegetables to the fondue. In addition to bread, you can put also cooked potato pieces onto the fork. Dip the bread pieces in the cherry brandy before in the cheese. That's an interesting flavour variant. Black tea with some brown sugar and a dash of cherry brandy in it or a fruity white wine are a good companion.

 

Preparation
Rub the fondue pot (enamel or clay, pot) with garlic clove. Mix cornflour with cherry brandy. Cheese with wine (room temperature) and give lemon juice into the pot and melt slowly under constant stirring on the stove on low heat. Stir the maizena-cherry mixture. Cook Fondue carefully (20-30 min) and season with nutmeg and pepper.

Fondue often looks too thick or too thin during cooking. Wait approximately two minutes after the full merge of cheese before using extra cornstarch or wine or other tools! Place the pot on the top of a spirit burner and place it on the table. Th fondue should not cook longer.

 

Tips & Tricks
The fondue too thin: Either add cheese or cornstarch in a jar mix with cherry and then stir in the fondue while stirring.
The fondue coagulated: If the fondue is coagulated, mix lemon juice with 1 tsp cornflour and 2 tsp cherry brandy in a glass and then stir it in the fondue.
Too thick fondue: Stir in some wine.

 

The game & enjoy
Serve small sour vegetables to the fondue. In addition to bread, you can put also cooked potato pieces onto the fork. Dip the bread pieces in the cherry brandy before in the cheese. That's an interesting flavour variant. Black tea with some brown sugar and a dash of cherry brandy in it or a fruity white wine are a good companion.

 

Preparation
Rub the fondue pot (enamel or clay, pot) with garlic clove. Mix cornflour with cherry brandy. Cheese with wine (room temperature) and give lemon juice into the pot and melt slowly under constant stirring on the stove on low heat. Stir the maizena-cherry mixture. Cook Fondue carefully (20-30 min) and season with nutmeg and pepper.

Fondue often looks too thick or too thin during cooking. Wait approximately two minutes after the full merge of cheese before using extra cornstarch or wine or other tools! Place the pot on the top of a spirit burner and place it on the table. Th fondue should not cook longer.

 

Tips & Tricks
The fondue too thin: Either add cheese or cornstarch in a jar mix with cherry and then stir in the fondue while stirring.
The fondue coagulated: If the fondue is coagulated, mix lemon juice with 1 tsp cornflour and 2 tsp cherry brandy in a glass and then stir it in the fondue.
Too thick fondue: Stir in some wine.

 

The game & enjoy
Serve small sour vegetables to the fondue. In addition to bread, you can put also cooked potato pieces onto the fork. Dip the bread pieces in the cherry brandy before in the cheese. That's an interesting flavour variant. Black tea with some brown sugar and a dash of cherry brandy in it or a fruity white wine are a good companion.

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