Reviewed: Dec. 18, 2008

Good basic fondue recipe. I skipped the Kirsch and the nutmeg just because I was going for a quick lunch and didn't want to bother taking the time. Used Comte cheese (French Gruyere) and it was very nice.

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Reviewer:

Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

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Reviewed: Dec. 31, 2005

This foudue was good but not great. I did not use the brandy and the foudue was very thick so I added some milk to loosen it.

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Allyson

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Reviewed: Oct. 10, 2005

Good fondue base however, a great fondue should ALWAYS have a minimum of 2 different cheeses. Lower the portion of swiss cheese and compensate with gruyere or emmental (my favorite), or any kind of firm cheese that suits your taste. Also, in addition to bread you can use crispy veggies or cold meats, like ham cubes. A good quality blond beer can also be used instead of the wine if you are a beer enthousiast. If you have never tried fondue before, stick to the wine.

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Reviewer:

Nadine S

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

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Reviewed: Jan. 3, 2005

I made this last night for my husband and me -- turned out great!

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Reviewer:

SMALKA

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 11, 2004

Good recipe. I halved the wine, since I don't like wine. Still had a very strong taste of wine.

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IBWHOOPED

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 22, 2004

Just what I was looking for. I left out the kirch. The kids love it and think it is great fun.

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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 25, 2003

Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - don't skip this step! (I used white flour with good results.) The recipe got many compliments when I served it at a party; I'll definitely make it again.

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Reviewer:

Lom

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Reviewed: Feb. 9, 2003

Followed recipe to the letter. Did not work well, cheese would have melted better if grated.

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Reviewer:

ANNETRA

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Reviewed: Dec. 5, 2002

This is a really fool-proof fondue recipe! I used a bit of Gueyere cheese. Many raves.

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ALETA14

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Reviewed: Dec. 5, 2002

Very delicious, however, I did leave out the nutmeg and the brandy. Thanks Marc!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 18, 2002

This was SO easy to make. It was the first time I ever tried making fondue and it was great. The recipe has "Brandy" in the ingredients, and then "Kirsch" in the instructions so I wasn't sure which to use. I went with regular old Brandy and it was delicious. I wanted to try and counter all the fat from the cheese with some vegetables so along with dipping bread, I steamed some brussel sprouts and dipped those in as well. YUMM!

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nruebner

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Reviewed: Feb. 16, 2002

This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices.

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22 users found this review helpful