I do fondue fairly often, but not often enough to recover from a miss if I try a cheese mixture that’s too daring. I’ve never been able to perfect cheddar fondue. Brie may be my ultimate love, but it failed me as a fondue. Swiss has always been the old tried and true. I usually go with a Gruyere, but decided to at least be a little adventurous this time. I went to the fancy cheese store a few days ago to pick out the cheese. I tasted a few of the stronger ones before settling on Appenzeller. I tried out a few of the milder ones, but decided to stick with the good old Emmentaler. It was a hit. We’ve never had cheese mix so well together and become the perfect consistency for fondue so fast. We usually have to stir for awhile before it complies. We will definitely be doing the Appenzeller again. I apologize for the pictures. We were way more concerned with eating it than posing with dippers artfully poised on our fondue forks. It’s eat or don’t. The cheese does not last long.
I finally got this made! This recipe is from my Betty Crocker Cookbook (wherein the recipes are hit or miss). This is delicious. Though I will say the prep time was a lot longer than twenty minutes. And I’d already chopped the onions! Maybe I’m just slow. Everything went well. I forgot that I don’t have the right size casserole dish, so I only had enough sauce to do two layers instead of three. I’m pretty sure it’ll taste just fine. Good thing I like it because I’m going to be eating it for days.
Hm. I’m pretty sure I’ve never used feta before when I made it. I think I would skip the feta again next time. It made the top strangely salty. It’s also a bit runny, so I think I’d use a little less broth next time.
Cooking Movie: A Bug’s Life