Recipe(tried): Cheese Fondue - What you need
Appetizers and SnacksThe cheese you use makes a huge difference in this. I have read that people have trouble unless they use IMPORTED Gruyere and/or Emmenthaler cheese. If you're lucky enough to live close to a Whole Food's store they have a one pound bag of "ready to fondue" grated Gruyere/Emmenthaler and it calls for a cup of wine to one pound of cheese. Also, make sure your heat is not too high. It takes quite a bit of stirring too.
MsgID: 0079162
Shared by: Melissa - Dallas
In reply to: ISO: cheese fondue
Board: Cooking Club at Recipelink.com
Shared by: Melissa - Dallas
In reply to: ISO: cheese fondue
Board: Cooking Club at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: cheese fondue |
| jolene | |
| 2 | Recipe(tried): Cheese Fondue - What you need |
| Melissa - Dallas | |
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