New York Times “A Little Nostalgia, a Long Fork and Lots of Cheese”

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Photo Copyright by The New York Times, Evan Sung for The New York Times.

The New York Times article “A Little Nostalgia, a Long Fork and Lots of Cheese” attempts to over-simplify an already simple and fun dish: the cheese fondue. We ask why? The NYT writer mentions that she consulted with Terrance Brennan, the chef at Artisanal, where fondue is on the menu year-round, about the choice of fondue pots (the writer’s mother apparently re-deployed her fondue pot as a planter). Brennan is quoted “You can use any pot for fondue, as long as you eat it fast enough, before it gets cold and hard.” NOT! We recommend you check out our guide to fondue sets. If you are serious about cheese and dessert fondues, we offer probably the best fondue set on the market, comprised of a fondue pot and matching plates, stainless steel burner and forks. Handcrafted in Switzerland and tested by Swiss fondue gourmands, the fondue set qualifies as professional equipment. In addition to being handcrafted, the fondue pots and plates are eco-friendly.

Terra Keramik Fondue Pot Terra Keramik Fondue Pot

Terra Keramik handcrafted, eco-friendly fondue set

The NYT writer continues with her advice “When the cheese started to cool and congeal, which took a good 30 minutes, all I did was stick it back on the stove, stirring until runny.” NOT! [Hint: you may need to add a little white wine and lemon juice]. Consult both our cooking and serving tips and our Swiss cheese fondue recipe. Or try our chocolate fondue recipe for a sweet dessert alternative.

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