Reviewed: Jan. 13, 2010

This is a decent recipe. I agree with others when they say use two different types of cheese. I also add 2-3 tablespoons of fresh lemon juice and substitute corn starch for potato flour. (I dissolve the starch in the lemon juice; it's the key to smooth fondue.) I also agree with other reviewers that shredded cheese is the way to go. Make your life easier, use shredded cheese! I promise it's worth the effort!

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5 users found this review helpful

Reviewer:

Yumsalot

Cooking Level: Expert

Reviewed: Jan. 3, 2010

This is the real fondue, which I have been making for over 30 years. Shredded Swiss makes it easier to blend into the hot wine, the flour helps to thicken, and by all means rub the pot with a garlic clove first. The nutmeg and Kirsch are the finishing touches. Glad to see this clear basic recipe here!

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1 user found this review helpful

Reviewer:

Sylvia S.

Cooking Level: Expert

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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4 users found this review helpful

Reviewer:

Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

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

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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15 users found this review helpful

Reviewer:

Nadine S

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

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

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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1 user found this review helpful

Reviewer:

IBWHOOPED

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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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21 users found this review helpful