What kind of cheese is better for a cheese Fondue???

I just want to know how and what kind of cheese is a better mixed to make a really good one Cheese Fondue.And how can we do it to have a really smooth mix???

[Nicko]

This topic was originally posted in the Baking and Pastry forum, but it is more of a general cooking question so I have moved it here.

Thanks,

Nicko

[This message has been edited by Nicko (edited August 29, 2000).]

Hello!

So many cheeses lend themselves beautifully to fondue. May I refer you to a site that utilizes many different kinds of cheeses in their recipes?

Try:

soar.berkeley.edu

Type "cheese fondue" in the search strip!

Good luck!

Julie

[Nicko]

A few quick tips on entering web site addresses to your posts. In general if you just type in a web site address such as:
www.cheftalk.com

or
http://www.cheftalk.com

They will automatically be transformed into an active link. However, for something that doesn't have a www. begining extension such as soar.berkeley.edu You can turn it into a url by typing the http:// in front of it.
http://soar.berkeley.edu

------------------
Thanks,

Nicko
nicko@cheftalk.com

[judy]

I think you would find a 50/50 mix of emmental and gruyere would be good to start. They are the tradition cheeses to use in a swiss fondue.To keep a smooth mix just stir all the time on a low heat and during the meal, if the fondue gets too thick, add a little warm white wine.
If you haven't done this before dont drink water with it or you could get pretty bad indigestion, stick to white wine as the swiss do

[m brown]

While fondue originated in the French-speaking part of
Switzerland (the word means "melted" in French), the dish has
become an international favorite. The principal ingredients are
cheese (usually Gruyère mixed with either Emmenthal or
Appenzeller), white wine, kirsch and garlic. But there are as
many variations on that theme as there are mountains in
Switzerland.

1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced

1 teaspoon chopped fresh thyme

1 1/2 tablespoons all purpose flour
12 ounces chilled 60% (double crème) Brie cheese (do not use
triple crème)
2 ounces chilled Roquefort cheese
1 cup dry white wine

1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli,
cauliflower and boiled small potatoes)

Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot
and thyme; sauté until mushrooms just begin to soften, about 2 minutes.

Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes;
drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same
bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer
over medium heat. Add cheese by handfuls, stirring until melted after each
addition. Continue stirring until smooth.

Stir mushroom mixture into fondue. Season with generous amount of pepper.
Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with
bread and vegetables.

Serves 6 to 8.

Bon Appé***
February 1997


Found this one at epicourious.com.
If you were to ask this question 25 years ago in america, the answer would have been Cheese Whiz or Velveeta. How far we've come.....
I would suggest not following a Martha Stewart beer n' cheese fondue. A friend made it and it was a greasy mess!