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 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Cheese Fondue
 BC>  Categories: Fondue
 BC>       Yield: 1 Batch

 BC>     1/2 lb Swiss cheese; grated

Not to be too anal about it - but .... which Swiss cheese??? There are a lot of them ... like more than 450 varieties mostly made from cow's juice (milk). Emmental is the one most often intended by kazy recipe writers (in USA anyhow). But there are so many others - like Raclette du Valais, Scharfe Maxx, Le Marechal, Tilsiter, Vacherin Fribourgeois (All semi-hard varieties along with Emmenthal).

Just a few more then I'll give over - Tete de Moine, Gruy+¿re, Appenzeller, and Tilsiter. And last, but not least, Montforte Blue Cheese

Here's a recipe that used two types of Swiss cheese - which illustrates the importance of being specific in the nomenclature

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Swiss Cheese Fondue
 Categories: Cheese, Vegetables, Wine, Booze
      Yield: 8 Servings

      1 cl Garlic; halved
      1 lb Gruyere cheese; grated
    1/2 lb Emmentaler or other Swiss
           - cheese; grated
      1 c  Dry white wine
      1 tb + 1 ts cornstarch
      1 ts Fresh lemon juice
  1 1/2 tb Kirsch
           Fresh ground pepper
           Fresh grated nutmeg

  Rub the inside of a cheese fondue pot or medium enameled
  cast-iron casserole with the garlic clove; discard the
  garlic. Combine the grated Gruy+¿re and Emmentaler with
  the wine, cornstarch and lemon juice in the fondue pot
  and cook over moderate heat, stirring occasionally,
  until the cheeses begin to melt, about 5 minutes. Add
  the kirsch and a generous pinch each of pepper and
  nutmeg and cook, stirring gently, until creamy and
  smooth, about 10 minutes; don't overcook the fondue or
  it will get stringy. Serve at once.

  By Melissa Kelly

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM

... Kombucha is just rotten tea.

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