Cheese connoieseurs, please way in! (fondue question)

[Xuzi]

So, I had wanted to surprise DH with some fondue on Christmas, namely the spinach artichoke fondue from the Melting Pot. But I cannot find butterkase cheese anywhere! (what the recipe calls for). The lady at the cheese counter at Fred Meyer (the only place in my town that has ANY sort of selection of cheeses, and they do have a pretty good variety), had never heard of it, but suggested fontina as a substitute. Would it work?

 

And if not, can you recommend an artichoke/spinach/swiss cheese (NON-alcoholic) fondue recipie I could make instead? :lol:

[AK_Mom4]

Fontina is a good substitute for butterkase as they are both sort of soft cheeses (cow's milk). I think it would be just fine.

[Xuzi]

Oh yay. I'm glad to hear that. I reeeeally don't want to have to go back to the grocery store. :lol:

[Colleen]

So, I had wanted to surprise DH with some fondue on Christmas, namely the spinach artichoke fondue from the Melting Pot. But I cannot find butterkase cheese anywhere! (what the recipe calls for). The lady at the cheese counter at Fred Meyer (the only place in my town that has ANY sort of selection of cheeses, and they do have a pretty good variety), had never heard of it, but suggested fontina as a substitute. Would it work?

 

Fontina is a fine melting cheese so yes, it will work. Cheese fondue in Switzerland actually uses Gruyere and Emmentaler, so those are preferable if you're going for authenticity.

[Xuzi]

Fontina is a fine melting cheese so yes, it will work. Cheese fondue in Switzerland actually uses Gruyere and Emmentaler, so those are preferable if you're going for authenticity.

I just want something that tastes as close to the Melting Pot fondue as possible, and I've already spent the $$ on the Fontina. :p If this goes over well, we'll probably make fondue more often, and I'll give the Gruyere a try. :)