The Best Cheese Fondue Recipe: A Step-by-Step How-to | Eater
"An acclaimed artisan cheese shop in Los Angeles’s Eagle Rock neighborhood, beloved for its carefully curated Swiss cheeses and the expertise of owner-cheesemonger Leah Park. The shop is a go-to source for fondue ingredients and practical advice—Park’s fondue recipe highlights a blend of Gruyère 1655 (praised for its ideal age and notes of toasted nuts and caramelized onions), Appenzeller Black Label (a wine-and-herb–washed cheese that delivers an intensified, brine-wash punch), Emmentaler Rahmtaler (a medium-aged, cream-enriched Emmentaler with a dense, creamy texture and classic “eyes” flavor), and Aarewasser (ultra-creamy with a funky, milky-buttery profile). The shop typically stocks the prized Gruyère 1655 and offers hands-on tips on melting, heat control, substitutions (the basic Swiss fondue being Gruyère plus Emmentaler), and recommended dippers to complete the experience." - Rebecca Flint Marx
