- Sauvignon Blanc
- Gruyére Cheese
- Emmenthal Cheese
Result:It was fairly good, but had not a trace of the alcohol flavour fondue is supposed to have. I suspect that 45 minutes is not doable with my stove/pots - it overcooks the cheese and denatures the alcohol entirely. I also should chop the cheese into small blocks instead of putting it in as a whole chunk. I think I also started with too much wine. Perhaps it should've been considered ready once the smell was at its best. Gruyére and Emmenthal are definitly better cheeses for fondue.
Sidenote:This was not at all the fault of my cooking, but the Ciabatta I got at the supermarket with which to eat the Fondue tasted weird in a slightly bad way. It was drowned out by the taste of the Fondue, thankfully.
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