I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was when I added some cheese from the supermarket that was labeled as a "Cheddar Blend". I'm not entirely sure what that means, but it resulted in a fondue that had a wonderful creamy consistency, which very quickly settled into a nice even coating when lifting out the dipped items. It didn't add a huge amount of flavour on its own, but it helped to carry the stronger flavour cheeses, which I've often had trouble getting into a good consistency on their own (they often either wind up too thin [leading to soggy wine-flavoured bread] or a bit grainy from the flour or cornstarch I try to use to thicken it a bit.)
My question, then, is what is it about this 'Blend' cheese that improved the consistency of the fondue? I imagine it's something they add to make it a blend in the first place.