Here on the best coast Whole Foods had a holiday special and now I am looking for ways to use a lot of Gruyere.
It's interesting to see that a lot of recipe websites think that Fontina is also Swiss, when the Truth is that there is Swiss knockoff Fontina (with red wax rind) but the real stuff is from the Italian side of the mountains and has a natural rind, and arguably there's French versions as well.
Anyhoo, what's your favorite fondue memory, or favorite recipe - what blend of which cheeses and spirits and so on?
My own contrarian temperament leads me to say that my favorite fondue is not fondue but queso fundido (aka flameado) made here in the former northwest regions of Mexico that are now known as the American Southwest.
It's the kind of social dining dish that may never recover from our current predicament, sadly.