Comments on: Easy 5-Minute Mozzarella Fondue

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Sun, 13 Jan 2013 23:52:12 +0000

Just shredded mozzarella should work. If it was clumping you may need to use more liquid (milk) and add the cheese a little at a time.

By: Wanda

Wanda — Sun, 13 Jan 2013 19:39:39 +0000

Hey, tried this recipe but didn’t quite work out, the mozzarella sort of created a large lump in the pot as it hadn’t melted properly, is there a specific mozzarella you used or a special way of doing it? Thanks!
Xx

By: TheWonderingchef

TheWonderingchef — Mon, 14 Mar 2011 18:47:43 +0000

What an amazing idea. This looks so yummy! Im really glad I found your blog! Its fantastic!

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Thu, 22 Oct 2009 21:21:50 +0000

@Doren From Virginia, this giveaway has ended. But im having another cheesy giveaway that you are welcome to enter:) http://www.veggiebelly.com/2009/10/goat-cheese-pomegranate-salad.html

By: Doren From Virginia

Doren From Virginia — Sat, 17 Oct 2009 19:15:18 +0000

I just started to fondue again after many years, I had forgotten what fun it is. I would love some free cheese.

By: Vegetation

Vegetation — Sat, 03 Oct 2009 22:59:03 +0000

Your way totally sounds like the most fun way to fondue (and likely the way my family would if we’d ever eaten it before!). This sounds so yummy! I have to make it (plus, it might just get the kids to eat veggies if there’s an awesome dip to put them into!)

By: maris

maris — Sat, 03 Oct 2009 21:03:47 +0000

This sounds like a perfect dish for a party! I love to put out appetizer/noshes when I have friends over.

By: Manasi

Manasi — Sat, 03 Oct 2009 19:12:37 +0000

I wonder what happened to my earlier comment???
throw-all-the-rules-out……….throw-all-the-rules-out!!! That’s what makes me comfortable!!
My hubby was talking of fondue just a few days ago, I would love to try it, but with my comfort level!
We are new to the world of cheese, but like them, our fav so far is Havarti. I also like pepper jack.

By: Vijitha

Vijitha — Sat, 03 Oct 2009 16:59:52 +0000

Hey Sala
I wouldnt recommend the canned cocoonut milk. They make the dish more Thai. I grind the dessicated coconut if cannt get a fresh one. Leave the dessicated coconut in hot water for 15 min. and then grind that to a fine paste. Squeeze out the first extract which will be relatively thick and then add more water and grind them again. squeeze out the second extract (thin one).

I know canned is lot easier and You can remove 1/4 cup and add 1/2 cup water to make a thin version and use remaining 3/4 as thick one.

Hope this helps!

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Fri, 02 Oct 2009 23:22:54 +0000

@yasmeen, you could use milk, but it wont be the same as with wine