This is a great basic fondue recipe. Meaning...it's flexible. I've made it several times now, following the basic liquid to flavor suggestions, but improvising and it keeps getting better and better. I replaced all the milk with (dark)beer - it made it especially tart, but yum. Tonight 1/2 milk 1/2 vermouth. Best yet! Also crushed 3 heads of garlic into it, rubbed the fondue dish with garlic, and added a bit of lemon juice to help melt the cheeses smoothly. (Learned that here - Thanks All!) I have used different cheeses. Tonight with the vermouth was cheap store brand swiss and a jalepano montery jack. I have never used 100% cheddar in any of these attempts, sorry i don't have good feedback there. Served over all these times with, bread (old pumpernickel was the best), little turkey meatballs, steamed broccoli, asparagus, and green apples. Worchestire and dry mustard makes it and should be to taste...
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This is a great basic fondue recipe. Meaning...it's flexible. I've made it several times now,...