We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong? Here's the recipe that we used: 1 clove garlic 3/4 ...
Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy sauce. Why is the added liquid ...
Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, ...
Already having the standard apples, pears and crusty bread I am looking for other things that could be dipped into fondue. My intention would be to have this as a complete light meal, and I do not ...
Can you give me some good tips how to prepare Fondue without Gruyere/Racclete cheese? Do you know good recipes based on Gouda or other cheeses?