Emmental and Gruyère are the usual suspects when choosing cheeses for fondue. Occasionally, people use Appenzeller, Comté, Beaufort, and Tête de Moine. When I make cheese fondue, I like to try cheeses that I've never used before - experiment! Cheeses that work well in a fondue are dense creamy cow's milk Alpine cheeses, like the ones mentioned above.
Some people strongly believe that a fondue should consist of only one cheese. I'm not from that school of thought. In fact, I think it's a good idea to have one cheese be the base from which other cheeses are chosen. For example, if I chose Comté to be the main cheese in my fondue, I might want another cheese, such as Erguel Jurakäse, that has a more spicy flavor. The idea is to melt together a variety of three or 4 cheeses that create a well balanced flavor. In other words, use a larger piece of a more traditional "fondue cheese," like Emmental and Gruyère, and then, add to it.
After the jump, find out 5 suggested full-flavored cheeses you can add to your fondue.
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