I will say 20 is a lot but it is not uncommom to have a lot of different cheese.
First swiss often do fondue with 2 different cheeses, the usual moitié-moitié mix of Vacherin fribourgeois and Gruyère. Then sometimes you have 2 to 3 different raclette cheeses because you like different tastes. Then there are the cheese you might grate on your pastas (in my case I would usually use italian cheeses) and the different cheese you want to offer at the table in regular diners + the ones dedicated for the aperitives like Tête de Moine...It can add up quickly without being a nerd.
Vacherin fribourgeois? I thought the standard was to use Emmentaler with Gruyere.
Of course you can fondue with any kind of cheese. I love using Dutch farmer's cheese in my fondue. In fact, my brother-in-law has recently started making cheese which is very suitable for it.
I'm Dutch, and I don't have 20 cheeses, but 5 different cheeses is very common, and more than 10 is not rare for us.
Haha did you just peek in my fridge or how did you list them so precisely :) I will add to that list a piece of Ziger for when I feel spicy, a couple of goats because I couldn't make up my mind in the shop and some halloumi for a tasty lunch. Ah and there are 4 raclettes, due for consumption tonight. I really don't think this as a cheese "nerd" as I wouldn't dare giving advice or cheese reviews, but I should see myself as spoiled I guess.
I have so much envy for you right now.
I'm an Italian living in the northeast of Italy.
I love Tête de Moine, but I cannot find a place selling it at decent prices..
It always has a ridiculous "luxury" tax, ending up above 50€/kg, which is absurd for Italy...
I was going to call this price completely crazy for anywhere, then realized I pay $40/kg for Parmigiana-Reggiano, but that seems justified since it’s coming all the way from Italy to Kansas. Seems like intra-EU cheese should be more affordable!
Here parmigiano reggiano prices range from 16€/kg (12 months old, and on offer) to well above 30€/kg (24 months old and beyond).
...I'm guilty of using too much of it... it often also is my go to snack during late night fridge peeping... but hey, there are worse (and costlier) habits to entertain
First swiss often do fondue with 2 different cheeses, the usual moitié-moitié mix of Vacherin fribourgeois and Gruyère. Then sometimes you have 2 to 3 different raclette cheeses because you like different tastes. Then there are the cheese you might grate on your pastas (in my case I would usually use italian cheeses) and the different cheese you want to offer at the table in regular diners + the ones dedicated for the aperitives like Tête de Moine...It can add up quickly without being a nerd.