This was a very flavorful fondue. The consistency of the fondue was perfect after adding only half of the total shredded cheeses. That may have been in part because I switched things up by using 8 oz. of Emmentaler and 4 oz. of Gruyere, but do keep an eye on the consistency as you add the cheese so as not to overload it. I strongly advise tossing the shredded cheeses with two or three tablespoons of flour to encourage smooth blending. Finally, don't be afraid of the balsamic vinegar! It adds an unexpected flavor note that really works. Use white balsamic vinegar if you don't want your fondue to have a brown tint.

I can't say this is "THE BEST" only because I have yet to compare it against others, but I made this the other night for my husband and some friends and we all really liked it! We served it with German bier sausage, light rye, sour dough and granny smith apples. It was a hit and SO yummy! We had a bit of trouble getting the gouda to melt completely, but it still tasted wonderful! Thanks for the recipe!!