An article I read about fondue in the NYTimes a few weeks back addressed a similar problem with regular Gouda. The author found that using an aged Gouda resulted in the fondue seizing and clumping, whereas Goudas that had not been aged as much melted. I believe the problem Gouda was a cheese that had been aged for 3 years, and the one that worked had been aged less than 2. I wonder how old the smoked Gouda you used was, and if smoked Gouda has the same problem as regular Gouda.
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