Maybe there should be specification as to the type of wine used, or type of Swiss, because even with the lemon juice fix, something was off here. I followed the recipe to the letter and was left with what can only be described as string cheese, or cheese taffy maybe. I was able to salvage it by creating a roux of my own with whole milk and adding the cheese glob into that, and serving it in my double boiler. It was still lumpy, but saved my date night and kept me from having to toss expensive cheese. I'm giving it two stars because although I omitted the nutmeg, the flavor was good and complimented all of our dipping items well.
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Maybe there should be specification as to the type of wine used, or type of Swiss, because...