*Domenico came back with the following cheeses:Gruyere Wurzig (400 gr)Vacherin Fribourg (200 gr)Appenzeller Wurzig (200 gr)Wurzig means ‘full flavored’ and our fondue was indeed that. Of the three, the Vacherin was the mildest. When deciding what cheeses to use, talk it over with your cheese monger first. And go for quality cheese. You don’t have to fly all the way to Switzerland for your cheese, but do make an effort to head to a great cheese store. I mean really, if you’re only going to have fondue once a year, you might as well do it right.I doubled the recipe for six people. Once we finished the first batch, I went back in the kitchen and made the next batch. We had a bit left over, which I used the next day to make risotto. Vegetables: Cut broccoli and/or cauliflower into small, bite sized florets. Bring a large pot of salted water to boil, and cook each separately. The broccoli should take three minutes, and the cauliflower four. When they have cooked, scoop them up with a slotted spoon and immediately put in a ice water bath to stop the cooking and keep them firm. Drain well, and serve at room temperature with fondue.Bread: I used a mixture different crusty rolls I bought the day before. When you cut the bread into bit size pieces, make sure you include a bit of crust on each piece so it can catch the fondue more easily without falling apart.