Go to the Recipe: Brie Cheese Fondue
"Blend it all together, strain if you like, and use whenever you need a cheese-y sauce in a pinch."
This makes it sound like this is ideal for making ahead of time and storing. Can you elaborate on how best to store it (jar, ziploc, vaccuum bag, etc) and how long it should last? And how best to reheat?
Hey Adam, true this is a great recipe to make ahead of time. As far as storage is concerned, there are so many variables at play when you dive into how long something will last. Depends on how clean your blender, storage container and spatula are as well as fridge temp. But I would feel comfortable holding it up to two weeks. If you do not have a vacuum sealer to store it I would place it in a jar and push plastic wrap down on the surface and put the lid on. Another way would be to place it in a ziploc and squeeze the air out. To reheat just place the bag in a bath around 60 °C, or simply a pot with warm water.
Why doesn't this recipe require any melting salts?
Any tips on keeping the cheese from curdling?
Sodium Citrate
Refer to melty cheese recipe.
This is scary easy and super good. I served it with apples and as a dip for empanadas. Excellent. Next time I'll go with a bit less salt. But that's just me. I've started to notice how many things taste extra-salty to me.
Is it possible to make it into a solid again ? Ie Melty brie blue cheese slices?
can i replace the milk with nut milk?
Go for it, get nutty.
Could I put this into fondue pot to keep hot while eating? Or would it break? Could I add something to prevent from breaking?
You can keep in a double boiler on low heat or on an induction burner on very low to keep warm. You can also add some starch and a touch of lemon juice (or citric acid) to stabilize. High heat and water loss are usually the culprits for breaking cheese and sauce.
