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.
I can honestly say that I don't think I've ever had a cheese fondue, or a fondue of any sort, actually. It was big in the 70s and then seemed to vanish for several years, and now it's rather cool again. Can shag carpeting and Dorothy Hamill haircuts be far behind?
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