jmcquown wrote:
>
> This year I plan to make fondue on New Years eve. With a nice swiss
> cheese, some kirsch or white wine and crusty bread to dip. I might make
> some steamed crab & shrimp dumplings, too.

Although I love swiss cheese...is that good melted in a fondue?
Not sure I'd like just that. Or is the kirsch or white wine to be
added to that? If just the cheese, I would be tempted to add
another cheese to the swiss but I'm at a loss as to what kind to
add. Steve's opinion would be helpful here.