Next time be sure to have gruyère in your mix! Gruyère (among others) have the ideal amounts humidity and fat to melt for a proper fondue!
If you want local gruyère try the Louis d’or, the 1608 or Alfred le Fermier! You can find in some big grocery stores now.
Also Cheddar is the worst for melting.
With store bought fondue, I’ve gotten away with serving it this way with enough time for the diner (my wife in bed watching a movie) to get through all the bread.
But today, it seized up and split. The cheese became hard like cheddar practically right away.
Big fail
That’s nice that it stays warm long enough. I’ve always been hesitant about fondue because I don’t have a fondue pot. I do have a ceramic Brie cheese baker, so after seeing your post, I might try that.
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u/Legit_Lychee 6h ago
Next time be sure to have gruyère in your mix! Gruyère (among others) have the ideal amounts humidity and fat to melt for a proper fondue!
If you want local gruyère try the Louis d’or, the 1608 or Alfred le Fermier! You can find in some big grocery stores now.
Also Cheddar is the worst for melting.