Recipe Talk

I recently attempted to make fondue. All the cheese was a gross wad on the bottom of the pot surrounded by a mote of wine. i have attempted to make fondue once or twice before. It seems that it always curdles, separated or congeals into a lump of wet cheese. How can I achieve that yummy consistency of fondue?
Exasperated!

Cheese Fondue Recipe courtesy of Tyler Florence
www.foodtv.com


Recipe Summary
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings
User Rating:

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Episode#: FO1A03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Hey There,

Here is an easy and real good recipe for cheese foundue. I found this on my favorite recipe site, Recipe4Living.com. I made this a few weeks ago because I went to the Melting Pot and had their fondue there and became obsessed with the whole idea. I made this and it turned out good. Hopefully it will for you also!

Ingredients

1/2 lb. Swiss cheese, shredded
3 small cans of condensed cheese soup (Campbell's is best)
3 garlic cloves, crushed
1/4-1/2 C. beer

Directions

Mix first 3 ingredients together and heat in your fondue pot, stirring occasionally until smooth and heated. Gradually add beer until it is the consistency you prefer. When fully heated you can keep warm, stirring occasionally or just reheat when necessary. Serve with French bread cubes for dunking.

I had the same problem when I attempted fondue. To be on the safe side, I thought to use mild chedder, but it just tasted strange. Afterwards, I just put the pot away and haven't touched it since. Oh well.

This is a great recipe. Thanks.
We've made fondue quite a few times successfully.