But the kind I'm familiar with is kept warmly viscous in a heated pot, awaiting chunks of bread and veggies to be dipped. The recipe below sounds as if it could very well be slice-able.
What gives?
Cheese Fondue
(an often used old South Hampton Recipe)
1 cup milk
3 eggs
1/2 lb. grated cheese
1/2 tsp. salt
1 cup soft bread crumbs
1 tbsp. butter
Pour milk over the bread crumbs, add salt, cheese and well-beaten yolks of eggs. Mix thoroughly. Cut and fold in the stiffly beaten whites and pour mixture into a greased baking dish. Bake in a moderate oven (325 degrees) until firm (20 min.). Serve at once.
