The ideal cheese fondue calls for a level of finesse a cut above melting cheese in a pot. In the video below, A&M demonstrate their simple methods for avoiding the goopy and thick in favor of the silky consistency of rabino's Traditional Fondue Fribourgeois. Between the stinky Fribourgeois and the milder Gruyere, this fondue has perfect pedigree.
This week's videos were once again shot and edited by filmmaker Elena Parker. For more fondue recipes, dip into our contest for Your Best Fondue.
4 Comments on How to Make a Cheese Fondue:
Always so nice to learn tips and process from these videos. Thanks, A &M!
Merrill is a co-founder of food52.
added about 1 year agoYou're so welcome!
Excellent! Glad I watched. It was a great prep for my testing which I'm planning tomorrow as part of pre-Oscar preparations! I can't wait.
Merrill is a co-founder of food52.
added about 1 year agoSo glad you found it helpful!
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