Whats in a cheese fondue?
The classic fondue consists of Gruyere, with a little Appenzeller or Emmenthal (both Swiss cheeses) and a crisp dry wine, but don’t be afraid to experiment with different combinations of cheeses and different grape varietals. But before you go wandering too far from this reliable combination, there are a few basic FONDUE RULES TO COOK BY: • Stick to dry wine. Nothing kills a fondue like sickly sweetness, so steer clear of sugar-heavy or dessert wines. Rosé wines go nicely, but keep in mind, you’ll end up with pink fondue (which may or may not turn you on). You can even try substituting dry Champagne, apple cider or beer for the wine in your fondue recipe. • Meltability is key. Keep in mind that you want a good melting cheese. Stay away from sheep and goat’s milk cheeses unless you’re very practiced at fondue making. Alpine style cheeses, cheddars and really any pressed cow’s milk cheese, all make great fondues. Softer cheeses like Brie are scrumptious (remember to remove the rind), but
