While it may seem incredibly easy to throw a bunch of cheese into a pot and melt it, crafting a super-creamy fondue takes a little skill. In the February issue of Vogue, Jeffrey Steingarten acknowledges that the perfect fondue is hard to find. He said:
Fondues as smooth and suave as this are rare; more often the cheese separates and settles on the bottom of the pan in stringy clumps and lonely curds whose flavor is as ...
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