I had a block of gruyere that I needed to use so fondue was an obvious choice. Other than adding minced garlic I followed the recipe exactly. I have to guess that a fondue pot is critical. I did this on the stovetop, patiently stirring in the cheese after about the third handful, I ended up with a lump of stringy cheese in a pot of wine. I used quality cheese, and a good whine. I was very frustrated and as a last ditch effort to save the dish we cranked up the heat and stirred vigorously, which did result in a very thick, somewhat stringy, but finally melted pan of cheese. I also tried the lemon juice trick, and it did not help. I read a lot of the reviews and I can't quite figure out why this works for some and not for others! In the future I'll save myself the frustration, for what I spent on the cheese, wine, and dip items the Melting Pot is much less expensive : ) Forgot to mention, this did taste good though!!
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I had a block of gruyere that I needed to use so fondue was an obvious choice. Other than...