Tonight I made this Swiss cheese fondue. Here are the ingredients.

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First I simmered 3 cups of white wine with some lemon juice.

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Then I shredded 1 1/2 pounds of Swiss cheese and mixed it with 3 tbsp. of flour.

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I added the cheese to the wine and melted it, then added 3 tbsp. kirsch, 1 tsp. each of mace and pepper, and 1/2 tsp. of paprika.

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I transferred that to the Crock Pot and let it cook for 30 minutes on high and about 2 hours on low. I chopped up some veggies and a loaf of Italian bread to go with the fondue.

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I served the fondue with the bread and veggies.

>>8845339
Looks pretty good :) Good job

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I'm not sure what went wrong, but I'm fairly certain fondue is not supposed to look like this. Now, I've never had cheese fondue before, but this was so yucky. The cheese was all clumpy and hard - hard to chew, and the liquid tasted like liquor. I thought it was supposed to be creamy, but I could be wrong. I don't think I will ever make this again! I thought about having guests over tonight, but I'm so glad I didn't. I was embarrassed as it is with just my hubby and kids there (they hated it BTW)!

>>8845351
Don't buy your cheese at Aldi.

I didnt know you put wine in fondue

>>8845351
You can't suspend a fat like cheese in a liquid like alcohol without an emulsifier. Either cornstarch or a roux.

>>8845374
Why?

>>8845404

science

>>8845404
Fats are hydrophobic and alcohol is hydrophilic. You need an emulsifier to suspend droplets of the fat in the water/alcohol solution.

>>8845351
>hubby

>>8845431
This dish is grounds for divorce.

>>8845305
Needs more flour than that to hold for a long period of time...
>>8845314
It was done at this point.
>I transferred that to the Crock Pot and let it cook for 30 minutes on high and about 2 hours on low.
There was no reason to do this, and the extended heating causes the fats and proteins in the cheese to separate. That's why you have a layer of grease with chunks of hard proteins in it.
Not sure if the crock pot was supposed to simulate a fondue pot, but a fondue pot is just meant to keep it melted, not meant to cook it.

http://www.seriouseats.com/recipes/2015/02/cheese-fondue-emmentaler-gruyere-recipe.html

>>8845519
I use the slow cooker because I need time.

>>8845351
bad recipe, and even if the consistency was right it would still be horrific.
Fondue is only as good as the cheese you use, it should be common sense.
also vegetables have absolutely no place in cheese fondue, only bread.
It should not be soupy enough to cook a vegetable in it, more like a hot nacho cheese dip with great intense cheese.

>>8845351
the acid of the lemon messed with the cheese?