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1. Use room-temperature cheese: Grate the cheese straight out of the fridge, then let it come to room temperature before melting.
2. Keep the heat low: Overcooked cheese is tough and rubbery. Melt it slowly, stir constantly and don’t let it come to a boil.
3. Melt the cheese on the stove: Then transfer it to a fondue pot. The fondue pot won’t get hot enough to melt the cheese.
4. Adjust the thickness: If you need to thin the fondue, add a wine, splash of brandy or bourbon. Don’t add water.
These cheeses are ideal for fondue. Use one or a combo:
- Brie (remove the rind)
- Swiss or Emmentaler
- Gouda (young or aged)
Think beyond bread: These foods were made for dunking.