On 14 Nov 2005, SAT wrote:

> So the gruyere really isn't necessary? That works for me. I'll try it
> with the gruyere when I have a little more cash on hand.
>
> Thanks!
> Sara
>
>

Hi Sara,

On the food network, I saw Alton Brown and Emril make fondue. I *think*
(my mind is Swiss cheese!) one of them said Gruyere is "like a French
version of swiss" (????). I know one of them used swiss and smoked gouda.

You might want to check out www.foodnetwork.com They have a search
engine so you don't have to know which show. They have some great recipes.

Elaine, too