new in the fondue pot

i tried to make cheese fondue today and my cheese sauce ended up all gritty. so i logged onto several discussion forums to seek an explanation. i learned that i probably had the heat too high so the cheese elements "separate."

i found an insightful article entitled Curdle Hurdles on why cheese "curdles" at high temperatures.

and a Swiss cheese fondue recipe with some interesting fondue factoids.



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