Best Formula Three-Cheese Fondue

While the ingredients made a great flavored fondue, the recipe itself is vague at the most. After following the recipe to a T and spending nearly 17 bucks on good imported cheeses, the fondue failed. I searched around online to see what went wrong and found that: 1.) Wine should never be boiled-simmer it instead. 2.) The right wine makes all the difference. Fondue needs a wine with high acic levels to break down the proteins in cheese. Chardonay is bad Sauvignon is good. You can fix a failed fondue by heating it up again and adding lemonjuice. The acids in the lemon juice break down the cheese and makes it more melty. 3.) Cubes? What, 1" cubes? 3" cubes? Tiny, tiny, might-as-well-be-shredded cubes? Just shred your cheese. I fixed the "voted best" fondue recipe with lemon juice. I'm guessing whatever made this recipe work for others probably had something to do with the quality of their cheeses (more emulsifiers melt easier), or the type of wine they used, or they're "ghost writers" related to the author. I'm giving this recipe a single star based on it's lack of informaton and clarity.

I made this for my husband and he loved it! I do have a few suggestions - First, DO use a Sauvignon Blanc for the wine. Second, SHRED the cheeses and toss the tablespoon (or so) of flour in with the shredded cheeses instead of cooking with the wine. Using a double boiler or Fondue pot typically used for chocolate will also help keep this from clumping and/or burning. Last, I omitted the butter and rubbed the pot with a garlic clove before simmering the wine. Enjoy!

I made this for a christmas fondue party on the 22nd. It was fabulous! The cheeses blended easily, the wine and chedder added just the right tang. I'll make it again for New Year's! (I ended up using 8oz of each cheese, as they were available in half pound blocks from my grocer).

With only two of us, we halved the amount of cheese. We also doubled the wine, so our recipe was 4 oz of each cheese, grated, and 1 cup of wine (sauvignon blanc). We followed the comment of using 3 Tblsps of cornstarch (1 1/2 here) and eliminating the butter. We have an electric fondue pot so we just put the wine right in the fondue pot, heated it and added the cheese to the pot after mixing the cornstarch into the cheese. It turned out terrific!

This was very good. I think I will grate the cheese first next time, as it was difficult to melt the chunks.

Outstanding! Having received a new fondue pot for Christmas, I gave your recipe a whirl. The key to this recipe is to blend the flour and butter and wine first, unlike similar recipes. I also added about a teaspoon of ground nutmeg to round it out. It was a huge hit with our friends for a New Years Eve dinner. Consider this one a keeper!

This fondue was absolutely fabulous, I've been thinking about it ever since we had it three days ago! We couldn't find Emmentaler, so we used Edam, and we also added some fresh herbs: chives and a little cilantro, that added some great flavor. Afterwards I also heard on a cooking show that if you add a bit of lemon juice to the cheese fondue it keeps it from getting stringy. I highly recommend this one!

Really good fondue! I used a half pound of each cheese (which I shredded and added to the pot a handful at a time till melted), a New Zealand sauvignon blanc, and served with veggies, granny smith apples, bosc pears, and a crunchy loaf of bread from a specialty bakery. I had no problems with stringiness. It was a smooth, creamy fondue that everyone loved. In fact, we were using the bread to mop up the remaining drops in the fondue pot. Thanks for sharing the recipe!

Very easy and absolutely delicious. I serve with apple pieces and french bread cubes.