Use all Gruyère, or a mix of 10 ounces Gruyère and 3 ounces each of Emmentaler and Appenzeller. “Grate just before melting,” CJ says. Cheese dries out quickly, and its flavor can change when exposed to air. (And pro tip: Always buy 10 percent or so more cheese than the recipe calls for to cover the waste of the rinds.)
**DRY BREAD CUBES
The choice of dippers is up to you, but sourdough or pumpernickel bread is a must. Use a day-old loaf, and dry out the cubes a little by leaving them exposed to air for a few hours or popping them briefly into a warm oven. "Don't worry about the bread being too hard," CJ says. "It'll soften in the hot cheese."