Cheese ?

[Bryce]

Recently had a very tasty appetizer at Redstone. Jerk chicken with a gouda fondue that came with sliced Granny Smith apples and toated bread chunks. Tried to recreate it this weekend and all went well but melting the gouda. Smoked would not melt at all and the regular looked like watery scrambled eggs. Still very tasty but looking for tips to get the gould to melt real creamy.

[Tom Linderholm]

Bryce, there are some cheeses that will break up when melted. I haven't worked with gouda, but I would reccomend melting it slowly over light heat and whisking a little bit of cream to it as you heat it up.