Reviewed: Feb. 12, 2004

This was an excellent fondue recipe! The cheese blend was perfect. Didn't use the stovetop though, just started with boiling the wine in my electric fondue pot and went from there. Turned out perfect.

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DWOOD6

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Reviewed: Feb. 10, 2004

I've been making cheese fondue for 20 years and this recipe really is wonderful. I prepared in a deep saucepan, then transferred to fondue pot rubbed with garlic clove. Also used white Vermont cheddar intead of sharp yellow. One comment--there's no way this makes 24 servings! Did this for our family of four (two teenagers) and there was none leftover!

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SSBROWN

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Reviewed: Jan. 11, 2004

Tried making this for a Christmas party and I have to say it was awful. Smelled bad, tasted okay, was smooth after initially making it, but when we left it alone for more than 2 minutes without stirring in the fondue pot, it became a giant clump. Quite a waste for such expensive cheeses.

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BADGER1234

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Reviewed: Jan. 3, 2004

Great cheese fondue recipe and very easy to make. We had it with granny smith apples and bread and it was delicious. The recipe makes a huge batch of cheese, so you may want to cut the recipe down if you only have a few people.

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FONDUEFUN

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Reviewed: Dec. 30, 2003

Excellent recipe!! Everyone loved it. I substituted a medium cheddar cheese instead of sharp. I will definetely do this one again!!

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PEPPER83

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Reviewed: Dec. 24, 2003

very good made with any cheese, I used cheese ends from my grocery store deli, it was awesome! Double the recipe if you have more than 3 people.

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Dec. 13, 2003

Awsome! EZ! First time Wow! I had 8 people salivating for more! Double your receipe you're going to have fans! You'll look a pro!

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POOLSIDE

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Reviewed: Oct. 24, 2003

Fast, easy, and delicious!

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OPERABABE_61

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Reviewed: Sep. 11, 2003

Better than the 3 cheese fondue we had at the BB last weekend. Fantastic with fococia and granny smiths. Bravo Maria Peet

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MICHAELMOTT

Cooking Level: Expert

Living In: Bend, Oregon, USA

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Reviewed: Jul. 9, 2003

It's fast, easy and tastes delicious. We've used this recipe many times since I found it and we love it each time!

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Mbhalala

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Reviewed: Jun. 7, 2003

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

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9 users found this review helpful

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JENTEGGE

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Reviewed: Mar. 5, 2003

This was good. Maybe it was the chedder I used, but I think chedder is too sharp and doesn't blend well with the swiss of gyuere.

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ALETA14

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Reviewed: Jan. 21, 2003

Although easy to make, the flavor was very strong. I added 4 oz. of Velveeta, which reduced the fondue's "bite" and salvaged a pretty good investment in cheese!

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Jenny T

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Reviewed: Jan. 4, 2003

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!

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galfromva

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 2, 2003

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

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CGOTTSCHALL

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Severna Park, Maryland, USA

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Reviewed: Dec. 26, 2002

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).

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JENNIFER

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Reviewed: Dec. 21, 2002

Oh what a waste. I tried it for my Christmas Party tonight and what a waste. It turned out so lumpy. I added more wine, it continued to lump up. The cheese was so expensive and the smell was aweful. Nobody wanted any . NEVER again.

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