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How did I mess up my fondue?

post #1 of 3
8/17/09 at 10:34am
Thread Starter 
Hey, just looking for some feedback that I can use for the future...

I made a swiss cheese fondue for a party the other night. The taste was good, but it was kind of gritty, like the cheese didn't melt all of the way. Shouldn't it have been smooth?

This was my recipe:
1lbs pregrated swiss cheese
.5lbs pregrated cheddar
2 1/4 cups cidar
[edit] 3 tablespoons flour
some nutmeg and pepper.

Kept it at 200F untill the cheese was melted, then turned it to low. The cheese wasn't stringy, but like I said, it seemed 'gritty'. I won't be remaking this immeadiately, but advice for the future would be great! :)
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post #2 of 3
8/17/09 at 10:54am
Pre-grated cheeses usually have a starch coating that could have contributed. And cheddar can be kinda gritty when melted unless you stir or whisk it in well.
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post #3 of 3
8/17/09 at 12:15pm
I'd lay the blame on your liquid. Not acidic enough and too much of it. I made one a couple of weeks ago:

1 lb swiss cheese grated
1/2 lb colby jack grated
about 3 tablespoons flour-- might have been more
1 cup of milk--I'd have preferred something different but I was making this at my dad's place and had to use what he had.
juice of half a lemon
black pepper to taste
cayenne--two pinches

Couldn't find the nutmeg either.

Coat the cheese with the flour. Combine cheese and milk in non-stick pan over low heat. stir continuously until melted. Add the lemon juice. Keep stirring. Season with pepper and cayenne. keep stirring until smooth, then pour it into the fondue pot.

Came out pretty well.
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