Reviewed: Aug. 27, 2011

I used sauvignon blanc for the wine. Perhaps it was the cheese I bought, but the fondue turned out slightly gritty. The taste was great and it was really easy to make. I will definitely try it again with different cheese.

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Reviewer:

Kimberly

Reviewed: Jul. 19, 2011

I made this a couple of weeks ago as an appetizer paired with good wine and great friends. It was a hit, though I opted on switching Gruyere cheese for another smooth meltable cheese which was recommended at my market. It was great along with cellery sticks, bread chunks, mini carrots & broccoli...yummm Also, I had some left over, I refrigerated it and used it the next day in lasagna.

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Reviewer:

ady

Reviewed: Jul. 16, 2011

Yummy! A great fondue that is easy to make but so easy to make. I made it exactly by the recipe and it got rave reviews. It is necessary to cook and stir the cheese mixture for at least 10 minutes to get it fully melted. I cooked mine in a saucepan over a grill at a camp pavilion on the lake before adding it to the fondue pot over sterno flame for serving. It got better the longer it cooked. I will make it again.

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Reviewer:

amajors

Cooking Level: Expert

Living In: Acworth, Georgia, USA

Reviewed: Jul. 16, 2011

Amazing!!! Used cave-aged Gruyere. Served with celery, carrots, pumpernickel bread, pretzel bread, and grilled bratwurst. Definitely will make again and again!!

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Cooking Level: Intermediate

Reviewed: Jun. 22, 2011

While the taste was excellent, I made the recipe as described and the whole thing curdled. I used a dry Riesling as the wine and someone in the reviews mentioned that lemon juice would make it less stringy so I added a little bit and that actually seemed to make it worse. I'm not really sure what happened. I think it was the cheddar. It was fine until I put that in. I might make this again with only half the cheddar.

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Reviewer:

Skittles

Reviewed: Jun. 17, 2011

Excellent recipe! I made all in the fondue pot. Heated wine to a boil. Like others suggested, I simply mixed the flour with the cheese, and added a cup at a time to the wine. Turned heat down to 250 -warm and enjoyed immensly with cauliflower, carrots, apples, pumpernickel bread, and grilled chicken.

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Reviewer:

Love2cook

Reviewed: May 17, 2011

I read a number of the reviews and had some good results. I can't sit here and say what should or shouldn't be done or why. But I can mention what I did and that it was really good. I used a sauvignon blanc, just a regular bottle, nothing too pricy, but [arguably] not bottom of the barrel either. Got good cheese, shredded and added the flour to the shredded cheese. I simmered the wine right in the fondue pot and the added the cheese a little at a time. (no butter) The only real trouble I had was keeping the cheese melted right, but that's hardly the recipes fault, this is my first fondue so I'm still learning how to use the pot. I had also made this as an appetizer to a steak dish (mustard/parm crusted NY strip) and everyone enjoyed dipping the steak into it more than they did the bread/apple/veg I had prepared. Wife's Birthday dinner successful, brownie points to offset what I did for v-day accepted. :)

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Reviewer:

generalee72

Reviewed: Apr. 30, 2011

very good, make sure you spend the money and get the right cheese, it makes all the difference.

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Reviewer:

SWENSONL

Cooking Level: Expert

Reviewed: Apr. 17, 2011

Loved this recipe. The blend of cheeses was absolutely perfect. As other reviewers suggested and as is standard for fondue, I tossed 3 T of flour with the cheese rather than making a roux. i also simmered a crushed garlic clove in the butter 'cause my family and I love garlic. I added a dash of Worcestershire sauce, but i don't think that was absolutely necessary. I highly recommend this recipe. We served it with barely steamed broccoli, cut up apples, raw mushrooms and cut up french bread.

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