Yum. To me, the best fondues are made of equal parts of Emmenthal, Comté and Beaufort (actually, I put a little bit more of the latter because I like my fondue sharp), some white wine, a splash of cherry liquor and never, ever trust a restaurant that offers fondue and that doesn't know about the egg yolk tradition at the end.

Sadly, it's very hard to find these cheeses in the US.

What's the egg tradition? Maybe it's not something they did in Geneva?

Back then we preferred a moitié-moitié with Vacheron and Gruyere. Tonight it's with emmethaler.

When the pot is too empty for the bread to pick up any cheese, crack an egg inside it and smear it around. Eat it when it turns to omelette (a whole egg, by the way, not just the yolk like I mistakenly said above. I blame the excess of Mumm).

Best way to make sure you don't waste a single bit of cheese :-)

I have definitely seen this done at most of the French and Swiss ski resorts I've been to.

Bill Strathearn That vineyard is very close to Mountain View (perhaps the closest vineyard?) but I never knew whether the wine they made was any good. That's very cool to hear.