What is the best cheese or chesses to use for my fondue pot and what liquid and spices do you use?

http://www.elise.com/recipes/archives/00鈥?/a>

I've used this site for years.

Awesome find it is.

# 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded

# 1/2 pound Gruyere cheese, shredded

Must see recipe for details.

And then there's the 'classic'

Classic Cheese Fondue Recipe



1 clove garlic, minced

1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)

3 tablespoons unbleached all-purpose flour

1 3/4 cup dry white wine

1/4 teaspoon freshly grated nutmeg

A splash or two of kirsch (opt)



Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.



Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (optional) and continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

site here:

http://www.101cookbooks.com/archives/cla鈥?/a>What is the best cheese or chesses to use for my fondue pot and what liquid and spices do you use?
Think Swiss is traditional.

First make a white sauce (butter, flour, cream, sherry)

Add cheese(s) whichever you prefer

Use any spices you like.



http://search.yahoo.com/search?p=cheese+鈥?/a>
i like fontina cheese in mine, in a mix including anything else - but fontina has a great saltiness and melts beautifully.

and i like the recipes using white wine - those sauces always come out smootherWhat is the best cheese or chesses to use for my fondue pot and what liquid and spices do you use?
go to allrecipes.com type in fondue. Great sight