Did I cook it too hot, too fast?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Did it boil? If so, that may have caused it. What was the ratio of wine to cheese?
When I turned to check on something it did briefly boil. Then I turned it down. What should the ratio be? I think I used one cup wine to 10 oz cheese ( Gruyere and another "stinky" Grueyre cheese
That sounds like a good ratio. The recipe I use is 1 3/4 cups wine to 3/4 lb cheese. It sounds like the boiling caused the curdling. May not look very nice but it probably still tastes ok!
Please enter a valid email address.
Well played. You deserve a cookie.
Muffins are great, but these other ideas might be greater.
Unexpected Ways to Use a Muffin Tin
The Greatest Hits
Cheesy, Chive-y Spoonbread
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)