The Swiss that taught me to make cheese fondue in the seventies used bread only for dipping. It's a dish for dedicated cheese lovers! This recipe is good, still you can leave out salt and ground nutmeg. You can also replace the all purpose flour with corn starch (cornflour, maizena). Less chance of clumping then. I learned to make it with half Emmenthaler and half Gruyere. For a milder taste, try Emmenthaler and Jarlsberg (not Swiss though). The Swiss traditionally use Kirsh (cherry brandy) in it as well, but then it gets really expensive. They also use a special ceramic cheese fondue pot, that can handle very high temperatures without burning. Remember to really turn up the heat before adding the cheese, and keep it high until serving! Then you can also do with small slices of cheese, in stead of shredded cheese.
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The Swiss that taught me to make cheese fondue in the seventies used bread only for dipping....