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AlltagsGrauen, est. 2003 :: The final key to cheese fondue

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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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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.

Der wichtigste Tipp von allen: Nimm einen säurehaltigen Alkohol - etwa Weißwein (klassisch) oder Apfelmost (vor 10 Jahren in einer Fonduesammlung im Netz entdeckt).

Heute Käsefondue aus meinen Käseresten gemacht - zu stark geklumpt .. FAQs gelesen, "FUCK!" gesagt, und weitergelesen. Jetz grad Rotwein dazu getan - TADAA! Klumpt nimmer, is scheeeh cremig - was will mensch mehr? ;)

English: The key to GOOD cheese fondue lies NOT primarily in the cheeses you choose for it - BUT in the sourness / acid you add. After intensively studying of about 90% worthless CRAP ("Cheese clumps too much? Then it is not usable for cheese fondue" m( ) I stumbled upon aprox. 10% useful tipps.

The most important tipp of all of them is: Use a sour/acidic kind of alcohol - eg. white wine (classic) or apple cider (found 10 years ago in a swiss fondue collection on the net).

Today I made fondue out the cheese odds and ends in my fridge - of corpse they started clogging up .. read some FAQs, said "FUCK!" (this is a word play on how to speak out FAQ as a word in German - it just sounds like "fuck"), and read further. Right now added some red wine - and TADAA! Doesnt clog up anymore, is nice'n'creamy - what else you gonna ask for? ;)

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