Reviewer:

Reviewed: Oct. 9, 2001

It's easy enough, and I really liked the flavor, but not quite as smooth as a fondue should be. I suggest substituting Swiss for a cup or two of the cheddar to gove it a better texture.

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5 users found this review helpful

Reviewer:

CADORMAN

Reviewed: Dec. 8, 2001

I halved this recipe and found that it needed a bit more milk to have a fondue like texture. I also substituted the garlic cloves for garlic and onion powder, and added two slices of swiss cheese and a splash of beer. I served it with pieces of french bread and we really enjoyed this meal.

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7 users found this review helpful

Reviewer:

caliboo

Reviewed: Dec. 21, 2001

I followed the recipe exactly, but my guests stayed away from this fondue in droves. My fondue forks were instead used for the cocktail meatballs next to the fondue! I will use a different recipe next time.

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4 users found this review helpful

Reviewer:

Clay

Reviewed: Dec. 30, 2001

I used cream instead of milk and also added flour to the cheese, it makes it a better texture. tracy

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7 users found this review helpful

Reviewer:

TRACYB49

Reviewed: Jan. 14, 2002

This cheese fondue was wonderful and so seasy to make. Tastes very similar to the cheese fondue I've had a the "Melting Pot" a national chain of fondue restaurants. I'll make this one again for sure. Try it with french bread. yummmmmm

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57 users found this review helpful

Reviewer:

MUSHBELLY

Home Town: South Jordan, Utah, USA

Reviewed: Apr. 23, 2002

Easy and delicious. We dipped veggies and bread cubes in this. Yum!

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6 users found this review helpful

Reviewer:

Tamara

Reviewed: May 15, 2002

Before adding the shredded cheese, I highly recommend mixing it with a little flour. This helps the texture a lot. Also, reducing milk base by 1/2 and substituting a white wine or light beer works very nicely to liven this up.

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198 users found this review helpful