Reviewed: Aug. 28, 2006

I followed advice posted by others, but i didnt have any lemon juice. It was rather stringy, but we had a blast! we will try it again, lemon juice or not!

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Pippamouse

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Reviewed: Aug. 20, 2006

This was divine! It took other reviewer's advice and used Sauvignon Blanc and 1/2 tsp. of lemon juice. My local grocery store stocks a depressingly weak variety of cheese so I had to substitute an obscure Norwegian cheese for the gruyere. It still turned out fabulous. Thanks!

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CookingDiva

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2006

My family loves this one the best. We do a great deal of "family fun fondue nights" and this one won. I only gave it 4 stars since the swiss is rather strong for me, but that is how my family likes it, so alas, it stays as is. I do add some garlic and lemon juice.

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CHEMROSE

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Jul. 18, 2006

Great recipe...the only one I found with all three cheeses in it. I changed it just slightly...instead of making the roux (butter and flour) I just tossed the cheeses with 2 Tbsp. cornstarch before I added it to the wine. I also stirred in about 1 Tbsp lemon juice and some dry mustard...just to add a little kick! Thanks for the idea!

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NCM

Cooking Level: Professional

Home Town: Sauk Rapids, Minnesota, USA

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Reviewed: Jul. 4, 2006

This was wonderful!! I followed the recipe exactly except - I did add a little bit of lemom juice like the other readers suggested, I think it definately helped to keep cheese from seperating, it came out beautifully! Very rich and I even heated it up the next day and was still yummy! I had it with apple slices (granny smith) and bread, will make again and again!

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Karen

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Reviewed: Apr. 20, 2006

This fondue was great! Better than any kind I have had at the Melting Pot. I took the advice of previous raters and added the flour in with the cheese instead of with the wine and used lemon juice (and heat) when it got too thick. I do also recommend using Savignon Blanc for the wine.

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DakotaSMS

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2006

This was worse than mozzarella cheese. It was so stringy we had to pull it apart with our fingers. I even tried doing the lemon juice trick and we still had to wrestle with it to get it out of the pot. Will not make this again.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Feb. 21, 2006

this cheese fondue was wonderful, i made it for a group of 10 people and served with it a variety of breads.

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nikki3

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

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Reviewed: Feb. 11, 2006

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!

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kgravy

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Broomfield, Colorado, USA

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Reviewed: Dec. 19, 2005

This recipe was a big hit with my family. It was delicious with apples and french bread. Grating the cheese did help to make it melt faster, and a few drops of lemon juice took care of the clumping problem. We had to fight over the last drops at the bottom of the fondue pot! Next time I will make more.

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Stacey

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Reviewed: Dec. 5, 2005

I really liked this fondue. It's smoother than a cheddar-only fondue and is not quite as strong as an emmentaler/gruyere fondue. I followed the suggestions in Qwertycake's review (dated 2/18/04) and it came out great. It didn't turn lumpy at all.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Sep. 3, 2005

This was awesome. I halved the recipe and used beer instead of milk as everyone suggested.

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EMILESVT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Feb. 15, 2005

This was the worst cooking disaster I have ever experienced. I made $50 worth of cheese, for several people, and the whole thing turned into a giant cheese ball. I can't believe anyone would recommend this recipe. I make fondue quite often and I have never ended up with something unuseable and unsaucy. This is poor at best.

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N1COLE

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2005

We make fondue several times a year and this was my husband's favorite recipe to date. The cheddar makes it a bit different from other recipes out there.

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CHRISSYBROWNSON

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Reviewed: Dec. 6, 2004

I made this on thanksgiving and it was a hit! I also grated the cheese and it made it much easier to melt together. I will make this again!

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DLEMBERGER

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Reviewed: Nov. 3, 2004

Expensive to make, but good.

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STACIEREY

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2004

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!

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SUSANADELIA

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Reviewed: Feb. 18, 2004

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.

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QWERTYCAKE

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Reviewed: Feb. 17, 2004

I only gave it three stars because of what happened, NOT because of the taste. Oh, it was divine! I would agree with another reviewer, double the recipe for more than 3 people. Also, HIGHLY recommend grating, not cubing the cheese. I did mine on the stove then transferred to the fondue pot, but once it sat for just a little bit it got very very clumpy. I tossed it back on the stove and added more wine, and although it melted a little bit, eventually I just gave up, put it back on the table and handed out spoons. Everyone was goodnatured about it. Sounds like I was the one who did something wrong, though, because so many others have had success. I served with green and red bell peppers, mushrooms, slightly steamed broccoli (to take out the super-crunch), and LOTS of bread. Definitely a winner... in the Flavor category! :)

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KDOTS3

Home Town: San Diego, California, USA

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Reviewed: Feb. 16, 2004

Yummy, yummy, yummy!!! I served this with foccacia and granny smith apples. There were only two of us and we nearly polished it off! The only suggestion I would have is to shred the cheese, rather than cube it, to reduce the melting time. Thanks for sharing!!

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STARRYEYED76

Home Town: Boise, Idaho, USA

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Best Formula Three-Cheese Fondue

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