thank you!
vacheron is like $28/lb. I haven’t ever bought cheese at this price point unless it’s the fancy one for a party presentation.
I don’t think our beloved fondue restaurant in Carmel CA uses this vacheron stuff; I’m sure it’s Sysco fondue cheese or Sysco blend of raclette / emmenthaler / Kraft “Swiss” cheeses. I’m sadly convinced that I’m now making fondue better than that beloved restaurant, which is my favorite restaurant in Carmel for the mix of cuisine / service; we have had New Year’s Eve supper there for 6-8 years except 2020. Their dessert fondue doesn’t have broiled (toasted) marshmallow, just regular marshmallow. And no baklava as a dipper.
Somehow the fondue pots only needed 2 hours of soaking and not an overnight soak like last weekend.