I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ementhalar, jarlsberg etc. as they all have a similar flavor profile.
To edit my original question, which I had not asked as directly as possible; I need a cheese that performs the way swiss would in fondue. The main quality is its ability to melt smoothly. Again avoiding that similar flavor profile of what americans call swiss cheese.
The two cheeses I already am familiar with which will perform similarly are Fontina and cheddar. Any other suggestions?
Best Answer
Also worth noting is that the cheese product sold as 'swiss cheese' in the US has a very indirect relationship with Swiss cheese, i.e. cheese from Switzerland. It's supposed to be reminiscent of Emmentaler, but the differences are greater than the similarities. (At least in my rather limited experience.)
There are different cheese mixtures used when making fondue, and while some people use Emmentaler, it's by no means universal. (I'd go so far as to say that it's a minority ingredient in most fondues.) Personally I'm rather partial to 'moitié-moitié', which is a mixture of equal parts Gruyère and Vacherin¹.
But that's a question of personal taste, rather than cooking, and as such is border-line off-topic here.
Of more interest is what happens in cheese fondue, and what kinds of cheese can be used. Hervé This looks at this in his excellent book Molecular Gastronomy:
and
and
(Another option is to cheat. Add some cornstarch, and it's highly unlikely to seize.)
¹ That should be Fribourg Vacherin, rather than the Mont d'Or variety.