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The reviewer gave this recipe 3 stars. This recipe averages a 4.07 star rating.
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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1 user found this review helpful

Reviewer:

Allyson
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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
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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7 users found this review helpful

Reviewer:

Nadine S
Photo by Nadine S
Cooking Level: Expert
Home Town: Quebec, Quebec, Canada
Living In: Casa Grande, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Jan. 3, 2005
I made this last night for my husband and me -- turned out great!
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2 users found this review helpful

Reviewer:

SMALKA
Cooking Level: Expert
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
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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0 users found this review helpful

Reviewer:

IBWHOOPED
Cooking Level: Intermediate
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
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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0 users found this review helpful

Reviewer:

CHEFJULIE1
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Cooking Level: Intermediate
Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Feb. 3, 2004
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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16 users found this review helpful

Reviewer:

margie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Dec. 30, 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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13 users found this review helpful

Reviewer:

Lom
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The reviewer gave this recipe 2 stars. This recipe averages a 4.07 star rating.
Reviewed: Dec. 21, 2003
Followed recipe to the letter. Did not work well, cheese would have melted better if grated.
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5 users found this review helpful

Reviewer:

ANNETRA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Dec. 19, 2003
This is a really fool-proof fondue recipe! I used a bit of Gueyere cheese. Many raves.
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8 users found this review helpful

Reviewer:

ALETA14
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The reviewer gave this recipe 5 stars. This recipe averages a 4.07 star rating.
Reviewed: Dec. 18, 2003
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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14 users found this review helpful

Reviewer:

nruebner
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The reviewer gave this recipe 4 stars. This recipe averages a 4.07 star rating.
Reviewed: Jul. 23, 2003
Very delicious, however, I did leave out the nutmeg and the brandy. Thanks Marc!
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8 users found this review helpful

Reviewer:

LINDA MCLEAN
Photo by LINDA MCLEAN
Cooking Level: Expert
Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
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