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 fine as the cheese they're made from, but that congeal in the mouth into tough and chewy balls not unlike chaws of bubble gum.No one would want to serve a chunky fondue like the one Steingarten describes.
Jeffrey Steingarten is my absolute favorite food journalist. He was an extremely successful lawyer before he switched careers and found his foodie calling. You may recognize his name from the judging table on
Food Network's
Iron Chef America, or the glossy pages of
Vogue magazine.
