The ingredients

The seasoning

Some recipes suggest the use a variety of spices in cheese fondue. The only one I use is pepper from the mill. Salt: normally not needed, if you choose your cheese properly, it is salty enough. Use salt with parsimony, only if the chosen cheese is really mild. Nutmeg: it is possible to grate some in the fondue if you want, I do not use it. Sodium bicarbonate: useless. There is a variety of cheese fondues with mushrooms, in particular boletus (porcini), tomatoes, or hot peppers. I tried a few, but I always return to the traditional cheese fondue, it is definitely the best!

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