Why is my cheese fondue chunky?

When cheese gets too hot, its protein, called casein, can coagulate into a toughened mass, squeezing out liquid and fat. This is probably what happened with your fondue last year. For the best results, heat the wine until little bubbles appear, then add grated or coarsely cut cheese by the handful.

How do you keep melted cheese from clumping?

Do add starch. Flour or cornstarch is like insurance against clumping and stringiness in a cheese sauce. The starch coats the proteins and fats in the melted cheese, keeping the proteins from clumping and the fats from separating out.

Why is my chocolate fondue lumpy?

The sugar dissolves in that bit of liquid added to the chocolate and turns into gooey syrup on which cocoa particles stick. It all forms a thick and lumpy mass that separates from the cocoa butter. The separated cocoa butter gives the mass its oily appearance.

Can you fix curdled fondue?

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

What causes fondue to curdle?

Sometimes, the heating process does not go as planned, however, and fondue becomes lumpy. This lumpiness can result from undercooking the fondue, improperly aged cheese or overcooking.

Why is my cheese clumping in my sauce?

Could be an unfinished roux (the butter, flour mixture). But most likely it’s because the cheese was heated too quickly or too much, causing the protein to clump up.

How do you get lumps out of cheese sauce?

If your bechamel sauce is turning lumpy while cooking, add ice-cold water instead of the next splash of milk and whisk like a banshee – it’ll magically sort out the lumps!

How do you fix lumpy fondue in chocolate?

Absolutely! Simply add a bit more hot cream, gradually stirring until the chocolate becomes smooth again. Adding water or a little liqueur would be even more effective, since it lacks water and not fat.

What to do with Lumpy cheese in fondue?

The wine must be warm or it will make the cheese even lumpier. Heat the fondue on low and stir in the wine until the lumps disappear. Add in 1/2 tsp. cornstarch and stir it in if the cheese is separating from the wine.

Do you need to add water to thin fondue?

Avoid adding water to thin your fondue since it changes the consistancy. Is Your Cheese Mixture Separating? The purpose of cornstarch is to keep the cheese in suspension and prevent the cheese and wine from seperating. If you see your cheese mixture separating, then add small amounts of cornstarch and stir.

Why does my fondue melt when I add Gruyere?

These cheeses often take time to melt completely. Add 1/4 cup more Gruyere if you are sure that you heated your fondue correctly. If the Swiss or Emmentaler cheese wasn’t matured correctly, it will melt in a lumpy fashion and might not melt completely.

Why do you add cornstarch to cheese fondue?

The purpose of cornstarch is to keep the cheese in suspension and prevent the cheese and wine from seperating. If you see your cheese mixture separating, then add small amounts of cornstarch and stir. Is Your Cheese Stringy?