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Cheese fondue

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sherrardk | 20:20 Fri 30th Dec 2011 | Food & Drink
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Made a cheese fondue tonight (got an electic fondue set for Christmas), but it didn't seem right. The cheese kind of stayed in the middle and there was a lot of liquid swilling around. Anyone got any ideas as to what I did wrong? Thanks.
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wrong sort of cheese, or not hot enough to melt it properly?
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It was Gruyere and Emmenthal (sp - probably). I have made them before ages ago but this wasn't at all right.
Isn't a cheese fondue supposed to resemble a cheese sauce, made with butter, flour and milk, then add the cheese and transfer to the fondue to keep it hot for dipping ?
Usually it should be half gruyere and half emmenthal. It sounds like it split. The fondue may have been too hot. Just a guess though!

PP, it is usually cheese slowly melted in a fondue pot. There may be other versions but that's the traditional way of doing it
Emmenthal and Gruyere are fine. They should be stirred and melted very slowly with the white wine.

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