Actually the cheese wasn't smooth, quite lumpy, a big lump to say the least.
After dinner, I went online and found out, you need to coat the cheese a little with flour or cornstarch.
You shouldn't mix it too much....there were quite a bit of "don't"s, all which I think I did...oops!
The fondue pot that I have uses a candle, but this doesn't heat the whole surface, only where the candle is.
I used Samsoe and Maribo (Denmark cheeses), 80 grams each and 1/2 a cup of cooking sake (rice wine) because I didn't have any white wine.
According to my fondue pot's directions, it said to melt the cheese with the wine on a double boiler, so I did.
Afterwards, I read something online that said to melt the cheese first then to add the wine already warmed....
Anyway, next time, I think I will make it more like a bechamel, just adding more cheese to it.
Satoshi, who is always a good sport about what I serve, liked it, he said, "it doesn't taste bad, it just isn't oozy"
We both agreed that sweet potato pairs nicely with cheese, I am making this again.
Sweet potato? Kat, you're a genius at thinking of different yet delicious pairings!
ReplyDeleteDid you cube the cheese or slice it into smaller pieces? That is so odd that it lumped up like that, but as you said, worth making again!
ReplyDeleteI didn't know fondue was so tricky! Never had one with the cheese you mentioned. Sounds really fancy... ;)
ReplyDeleteThanks Anon :)
ReplyDeletecubed it Rowena, but maybe I should have grated it?
me too Dennis, trial and error :)
Take care everyone.
Kat
Thanks for the warning...I had heard that fondue is a bit tricky. I think I'd eat melted cheese, lumpy or not!
ReplyDeleteI had no idea it was so tricky Lizzy, but I'd also definitely eat cheese lumpy or not :)
ReplyDeleteTake care.
Kat
Hi!
ReplyDeleteThe cheese fondue is very, very tricky indeed! Of the 7 or 8 times I did it, just about 4 times I did it right.
I heat the pan on the stove, with the wine. Then, add the grated cheese little by little.
When everything is melted, then I add a mix of kirsch and corn stach.
I hope this will help you a bit.
I love your blog, I read it every day... This is my first comment, yay!
Regards, from Argentina!
Thank you Irka, I appreciate your detailed instructions, I hope to try this again soon :)
ReplyDeleteTake care.
Kat
I've always cubed it but perhaps it has something to do with the type of cheese used? Geez, you figure most anything would work if it's soft to semi-firm and melts fairly easily. I have only used fontal or fontina which is what anybody gets over here.
ReplyDeleteThanks so much for this post- we will have our traditional fondue on Valentine's Day, and I had never thought of sweet potato!
ReplyDeleteRowena, I have a feeling it was because I melted the cheese with the wine at the same time, so it seized...anyway, I'm not giving up yet :)
ReplyDeletebe sure to pre-cook your sweet potato Medea :) hope you like this!
Take care you two.
Kat
Someone gave me a fondue pot and I have only used it one time for a chocolate fondue. I'll have to read up before trying it with cheese. ;-)
ReplyDeletehope it will be easy for you Deb :)
ReplyDeleteTake care.
Kat
Oh I didn't know it's not that straightforward to do fondue at home! Thanks for sharing your experience!
ReplyDeleteme too Nami :( hope you are more successful if you try fondue.
ReplyDeleteTake care.
Kat
aww ... sorry to hear that ... but at least it was delicious!
ReplyDeletethis post gave me an idea ... baked sweet potato with cheese would be yummy too ... am going to try it soon :)
happy valentine's day!
Thanks Chien, hope you enjoy the sweet potato with cheese.
ReplyDeleteTake care.
Kat