Goomba38 wrote:
> Sheldon wrote:
>
> > I think a Jarlsberg is better
> >
> I like Emmenthal myself.

Emmenthal is good too, as is Gruyère. The thing is to choose a very
young cheese for melting, the aged versions are too dry and will form
strings, coagulate, or separate... plus quality aged table cheeses are
far too good to be melted as fondue or otherwise used for cooking.
Fondue developed as a way to use up left over cheese that typically
will contain a mixture of various cheese scraps melted with wine and
herbs... fondue has other culinary meanings as well.

That said I don't like fondue (equates with mystery meat burgers), if
I'm going to pig out on cheese I'd much rather ingest all those
calories from high quality unadulterated table cheeses properly
presented... it's pretty sad to melt a quality cheese, as sad as the
velveeta imbeciles who hack off the rind from $10-$20lb cheeses and
toss it in the trash, like the typical ignorant UKers who toss out
bread crusts, probably because they have such rotten teeth. Fondue is
okay if kept in perspective... fondue equates to my grapefruit juice
laced with crappy vodka.

Sheldon