Cheese Fondue

For fondues, there is no hard and fast rule about which cheese to use. Many are suitable. Amongst the hard cheeses, Emmental and Gruyere are the most commonly available. The semi-hard cheese Appenzell has a rich, strong fruitiness which combines well with some of the milder cheeses. Try Tilsit, the French Beaufort, the Norwegian Jarlsberg or the Italian Fontina, either alone or in combination.