The arrival of colder weather signals the start of fondue season in our house. Classic fondue uses a mix of two different Alpine cheeses (moitié-moitié, French for half and half). Use good quality cheese. Forget the rubbery stuff labeled "Swiss cheese" in American grocery stores. There are over 450 varieties of cheese in Switzerland, and I've never seen anything that resembles American-style "Swiss cheese" in Switzerland.
My favorite fondue recipe uses a combination of Gruyère cheese and Appenzeller cheese, a flavorful, nutty cheese that adds real character to any fondue. It can be difficult to find – and it's expensive – but it's worth the effort. I can usually find it at my local Whole Foods. Gruyère cheese is pretty easy to find at Costco, Trader Joe's, or any good grocery store.
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