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AlltagsGrauen, est. 2003

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http://ag8.alltagsgrauen.info/k%C3%A4sefondue-rezepte-und-anmerkungen" title="Käsefondue - Rezepte und Anmerkungen">Käsefondue - Rezepte und Anmerkungen

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http://ag8.alltagsgrauen.info/k%C3%A4sefondue-rezepte-und-anmerkungen#comment-form" title="Comments on this post">

Vor einigen Jahren hatte ich das Thema schon mal: Wie macht man am besten ein Käsefondue? Damals gab es direkt den Verweis auf eine leider nicht mehr existente Zusammenstellung an Rezepten, inkl. Grundrezept.

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http://ag8.alltagsgrauen.info/the-final-key-to-cheese-fondue" title="The final key to cheese fondue">The final key to cheese fondue

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http://ag8.alltagsgrauen.info/the-final-key-to-cheese-fondue#comment-form" title="Comments on this post">

Der Schlüssel zu gutem Käsefondue liegt NICHT primär in der Auswahl des Käses - sondern in der SÄURE.
Nach intensiverem Studium von 90% wertlosem SCHUND ("Käse klumpt zu stark? Dann ist er nicht für das Fondue geeignet" m( ) bin ich auf ca. 10% sinnvolle Hinweise gestoßen.