Why did this fondue become grainy and lumpy?

Question

We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong?

Here's the recipe that we used:

• 1 clove garlic
• 3/4 cup Dark Ale or Other Beer
• 1 cup Emmenthal Cheese, Shredded
• 1 1/2 cups Gruyere Cheese, Shredded
• 1/2 cup Appenzeller Cheese, Shredded
• 1 tbsp Corn Starch

Slice garlic in half, rub in fondue pot. Warm beer without boiling. Mix cornstarch and cheeses. Stir cheese into beer, one handful at a time, allowing to melt in-between additions.

Asked by KatieK

Answer

I suspect that your cheese curdled.

This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible.

Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue but you may be able to pull it back to edible.

Answered by Sobachatina

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