These three cheese make a great fondue- here are my suggestions to make this a success: 1. I used Sauvignon Blanc with a little lemon juice added (1 tsp). It helps the cheese not to be like glue. 2. Rub a garlic clove on the inside of the pot (either the one you're cooking with or the fondue pot). Discard clove. 3. If you don't want to make a roux (it turned out fine when I didn't) shred the cheese, place it in a plastic bag, and shake it all up with 2 tbsp of flour. Omit the butter. Add the flour-covered cheese about a half-cup at a time to the simmering wine-lemon juice combo, letting each batch melt before adding more. Stir in a figure eight pattern.

Reviewed On: Jun. 17, 2009