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need help with fondue please!

so it sounded easy according to the recipe, but i tried making it twice this week and both times the cheese gunked up into a hopeless mess surrounded by liquid. any suggestions? i used a bobby flay recipe from the food network website.

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    1. Did you shred the cheese?
      Did you use low heat?
      What kind of wine did you use?
      Did you keep it warm afterwards?
      When did the clumping happen?

      1 Reply
      1. re: Spiritchaser

        Answers to these will help a lot - but when I made cheese fondue earlier this week, it first melted into a big glob and then came together with a bit higher heat and some patience.

      2. My fondue clumped when I added the grated cheese to the hot wine too quickly. I had to slow down, add the cheese in handfuls, and stir until melted and then add the next batch. Depending on how much fondue I am making, I also find it easier to make on the stove then transfer to my fondue pot--the little flame wasn't hot enough for a super large batch.

        1. I had the reverse disaster. My fondue didn't clump until the end of the evening the last time I made it. I was stuck with a pot full of an oil substance and then this cheese crust in a 1/4" thick layer all over the pot. It was not fun trying to get the stuff off! I'd love to know how to prevent that from happening.

          2 Replies
            1. re: King of Northern Blvd

              Yea. SOme people think that's the best part about cheese fondue.

          1. The key to prevent clumping and separating is to add the shredded cheese (and it needs to be good, full fat cheese) to the wine off the heat. Cheese does not like heat. Add it slowly and whisk like the dickens to melt the chese and get it emulisified. And use a small amount corn starch -- usually recipes have you add it to the shredded cheese before it goes into the pot.

            1 Reply
            1. re: C. Hamster

              I think the most important step is to add the cheese in small handfuls, not all at once. Add cheese, whisk until blended, add more cheese. I still add my cheese while the pot is on the stove to make sure it melts down, but then it gets transferred to the fondue pot on the table.

              http://threedogkitchen.com

            2. The wine needs to be quite acidic, and Kirsch also helps - no idea why, but it does.
              A tiny bit of cornstarch will stabilise it, but that is not authentic.

              2 Replies
              1. re: Peg

                We always use the Kirsch and corn starch as well. As far as wine used go for something like a Sav Blanc. Also there is a trick to save a clumping fondue if it happens while still cooking/melting - a little lemon juice.

                1. re: Spiritchaser

                  I also use Kirsch and cornstarch - I use the recipe that came with my LC fondue set - was looking for that little booklet but can't seem to find it.