Fondue sadness

[cjsmith]

Swiss Knight pre-made fondue is made from Emmenthaler and Gruyere cheeses just like I'd want. Pound for pound, it's cheaper than I can buy the cheese and wine to make my own.

I have neither excess time nor excess money. I bought six boxes.

Unfortunately, there's some ingredient that gives a tangy flavor in the back of the throat, and they've added massive levels of salt! Augh! Why? Good cheese -- excellent cheese -- at a good price, and they had to go and do that to it.

I may even return the ones I haven't opened. :-(

Comments

[hnybny.livejournal.com]

The tangy flavor may be the http://en.wikipedia.org/wiki/Kirschwasser

[cjsmith.livejournal.com]

There is indeed Kirschwasser in there. I thought it'd be a little on the bitter side, but I don't think I've ever had Kirsch just by itself. I don't usually put it in fondue, either.

Grumble. I wish there were an easy way to get the cheese back out of this megasalty goo!

[hnybny.livejournal.com]

Maybe this can help?
http://www.ehow.com/how_114444_fix-overseasoned-dish.html

[cjsmith.livejournal.com]

Hmmmmmmmmm. Lemon juice. Well, I doubt I'll make it WORSE! Thanks. It's worth a shot.

[hnybny.livejournal.com]

I bet the sugar wouldn't hurt either.

[cjsmith.livejournal.com]

I'm still trying to be good on the no-sugar diet, but maybe a pinch wouldn't kill me. :-)

[hitchhiker.livejournal.com]

I'm boggling at the thought of putting Kirschwasser in cheese fondue.

[cjsmith.livejournal.com]

Yeah, I don't choose to. But fondue comes in many variations, most of them delicious :-)