When I make it, I often can't find the right cheeses, so I substitute whatever looks closest. The recipe calls for 2 main cheeses: a strong swiss (Gruyére), and a bleu (Roquefort). I keep that in mind when I substitute. If I can't find Gruyére, I use Emmentaller. But if I can't find either, I don't make it. Without a strong Swiss, the fondue just wouldn't taste right.
So far, I have never used Roquefort. Last time I made it I used Danish Bleu Cheese. I have also substituted non-bleu cheeses with great success. I'll just pick a fancy cheese that seems good and use that instead.
I always make a nice chewy french bread for dipping. I have found that we also like a variety of other dippers, with carrots and apples being our favorite.
This recipe came from an old Bon Apetit magazine (from probably 15 years ago). It was in my mother-in-law's collection.
Gruyére, White Wine and Mustard Fondue
5 cups lighly packed grated Gruyére Cheese (about 13 ounces)
2 1/2 tablespoons all purpose flour
1 3/4 cups white wine (or apple juice)
2 medium garlic cloves, pressed
1/4 cup crumbled Roquefort cheese
1/4 cup Dijon mustard
Combine Gruyére cheese and flour in large bowl. Simmer wine and garlic in heavy medium saucepan or fundue pot 1 minute. Reduce heat to medium-low. Add Gruyére cheese mixture to saucepan 1 handful at a time, stirring constantly until cheese melts before adding another handful. Whisk in Roquefort cheese (mixture will look grainy). Whisk in mustard. Boil until smooth and thick, stirring constantly, about 2 minutes. Place pot over canned heat burner to keep warm.
We always serve with: bread cubes, diced carrots, and apple slices.
The recipe recommends to serve with: bread cubes, steamed red potatoes, and grilled sausages.