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 cup Dark Ale or Other Beer
- 1 cup Emmenthal Cheese, Shredded
- 1 1/2 cups Gruyere Cheese, Shredded
- 1/2 cup Appenzeller Cheese, Shredded
- 1 tbsp Corn Starch
Slice garlic in half, rub in fondue pot. Warm beer without boiling. Mix cornstarch and cheeses. Stir cheese into beer, one handful at a time, allowing to melt in-between additions.