The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 22, 2009
Probably will add roasted garlic next time but the mixture of cheese flavors was excellent. Warm the wine first in a pot so the fondue is ready to mix when guests arrive. (It takes a little while to heat up over the fondue pot.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 8, 2009
Used S. Blanc
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CD

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 1, 2009
I thought this meal was great! Me and a friend made it and it was very good. I would recommend using a little lemon juice to make it less stringy and clumpy and use broccoli and french bread to dip. But it was still great and I will be making it again very soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 29, 2009
This was sooo good! Only changes for us were bringing wine to simmer (NOT BOIL), shredding cheeses vs. cubes & coating cheese w/ flour instead of in pot, melts more evenly w/ changes...but the ingredients themselves were perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 18, 2009
I thought this was pretty delicious. I used a dry sauvignon blanc and the only real 'adjustment' I made was to rub garlic on the fondue pot and cook it in the cheeses. It came out great, and was my first time making a 'from scratch' fondue. A keeper!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 9, 2009
I've made this recipe two or three times and really enjoy it. This time, I had a hard time finding the Ementaler cheese, so I ended up using Jarlsburg instead and it worked. I followed another review's advice about adding some lemon juice to help break up the cheese, because I didn't have any Cabernet Sauvignon (only Chardonnay). We used two kinds of bread, carrots, broccoli, cauliflower and celery for dipping. Delicious!
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Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 21, 2009
I sort of made this for my son's first birthday party. I only used two types of cheese and I added some garlic powder, mustard powder, and nutmeg. It was so good even though I didn't follow exactly.
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Cooking Level: Expert

Home Town: Vincennes, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 15, 2009
I made this fondue for a birthday dinner party and followed the recipe to a T, using a nice Reisling for the wine. It was wonderful! It received rave reviews, and even the 2-year-old loved it. I highly recommend this recipe, and will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 11, 2009
This was my first time making fondue but my husband and I enjoyed it very much and this is an excellent recipe. We did as suggested and grated the cheese and it went very smoothly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 10, 2009
I couldn't find Emmentaler, so used Gruyere, Jarlsberg and white cheddar, and I used Pinot Grigio (since that's what I had). I took a lot of reviewer suggestions: added a little lemon juice, added butter to pan to warm up with wine (probably didn't need the butter), and sprinkled flour throughout the cheese. I served this at a party with crusty bread, granny smith apple, cherry tomatoes, cauliflower, blanched broccoli, and meatballs. It was SCRUMPTIOUS!!! My friends have already requested we do it again next month at our next gathering - YUM!!!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 17, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 27, 2009
Made fondue for a wine pairing party. Success! Everyone loved it. My fondue pot sucked, it would be to hot or to cold. We added some more warm Chardonnay which helped out a bit. Cheeses worked well together. Easy recipes Easy prep!
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Cooking Level: Intermediate

Living In: Monterey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 21, 2009
YUMMY! My friend made this for our Bunco group and it was a big hit. I can't wait to have it again! I am so glad she forwarded the recipe to me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 27, 2009
I found this recipe to be excellent. This was the second fondue I have ever attempted and it turned out great. I followed the suggestions here: shredded cheese, no butter, cornmeal, mixing the cornmeal with the cheese. It turned out excellent. I had problem with stringiness but only when the cheese got cold, as long as it was warm it was very easy to dip and eat. I reheated it twice with out problem. ON the second reheat it did get oily but with a little more heating and stirring fixed that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 15, 2009
Following other comments I used 3 tbsp cornstarch instead of flour and left out the butter, and I grated the cheeses in my food processor and mixed the cornstarch in with them before adding to the wine (Sauvignon Blanc). Also, I used Edam in place of Emmentaler, but only because I couldn't get Emmentaler nearby. The result was truly a perfect fondue and my girlfriend loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 15, 2009
The cheese was really good. I cooked it in my fondue pot. It kept getting clumpy though which I couldn't understand why. We had to keep stirring it every so often to be able to actually dip things in!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 8, 2009
I love this recipe. Making a roux is the only way I have been able to consistently make a great fondue. Try subbing in smoked gouda for one of cheeses to add a nice smoky flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 25, 2009
I am a cheese lover and I made this for my friend's birthday party and we loved it. Would definitely make it again. My fondue pot wasn't the best so I might buy a better one because the cheese was still a little harder than it should have been and it stuck to the bottom of the pot. But overall it tasted great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 20, 2009
This was wonderful! I was unable to find Emmentaler Cheese exactly, so I substituted a high quality swiss. I also used high quality gruyere and sharp cheddar. (The cheeses were pricey, but I think you have a better result with better cheese selections.) I chose to add Sauvignon Blanc for the wine. We dipped summer sausuage, steamed asparagus, steamed dutch white mini potatoes, pear wedges, and french bread. Everything tasted great! (Especially the pears.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 14, 2009
Yum. Yum yum yum yum. We followed the advice of others and used Sauvignon Blanc. Our supermarket didn't have Emmentaler so we substituted a very expensive regular swiss. We grated the cheese prior to adding it to the wine, and stirred constantly as it melted. I also added a little kirsch. The taste and texture were perfect! Great recipe!
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Cooking Level: Intermediate

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