The ingredients

The seasoning
Some recipes suggest the use a variety of spices in cheese fondue. The only one I use is pepper from the mill. Salt: normally not needed, if you choose your cheese properly, it is salty enough. Use salt with parsimony, only if the chosen cheese is really mild. Nutmeg: it is possible to grate some in the fondue if you want, I do not use it. Sodium bicarbonate: useless. There is a variety of cheese fondues with mushrooms, in particular boletus (porcini) or chanterelles, tomatoes, or hot peppers. I tried a few, but I always return to the traditional cheese fondue, it is definitely the best! Salt and pepper Choice of mushrooms Boletus and chanterelles in the foreground	Salt and pepper Salt and pepper Choice of mushrooms Boletus and chanterelles in the foregroundChoice of mushrooms Boletus and chanterelles in the foreground