Our annual fondue & snowshoe weekend is coming up, and I want to take another crack at an Irish Cheddar & Stout fondue.
Last year I made a recipe from epicurious, and the flavour was very good, but it went quite grainy on me.
In reading some other recipes, it seems as though the issue may have been having the heat too high. Does anyone know if this is the case?
Thanks, as always!