Reviewed: Sep. 23, 2008

So good!! Not only is it basic, but it isn't time-consuming. Omitted the nutmeg out of a personal preference, and added a squirt of lemon juice as per the suggestions of other reviewers and it turned out great - I had no problems with the cheese lumping, and served this with bread cubes. Thanks for sharing!

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Sep. 12, 2008

This was a big hit at my party! The nutmeg is so key, and I used to hate it so I was very tempted to leave it out. I'm so glad I didn't! I'll definitely make this one again and again, I've already done it twice! PS- Thanks to the reviewer that gave us a heads up about tossing the shredded cheese and flour before adding it to the pot. The first time I had not done so and found many lumps in my fondue. The next time I had a much better consistency.

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katylady

	Cooking Level: Beginning Home Town: Baton Rouge, Louisiana, USA Living In: Metairie, Louisiana, USA
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Reviewed: Aug. 19, 2008

I couldn't get this recipe to come out right, it came out all lumpy. I'm guessing I did something wrong but I'm not sure what. I heated the wine first and then added the cheese a little at a time but I couldn't seem to get the cheese for fully melt and incorporate itself with the wine. In the end, it was lumpy but it still tasted good.

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Momof5inNM

	Cooking Level: Intermediate Home Town: Albuquerque, New Mexico, USA
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Reviewed: Aug. 2, 2008

This recipe was OK. You really have to like swiss to like this. I don't think it was a bad recipe....very easy...but I guess the swiss flavor was a little too much for my taste. I would rather have more of a cheddar flavor.

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JoJoAidan


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Reviewed: Jul. 31, 2008

This is the best recipe for Cheese Fondue that I have found. I share it with all of my friends and my husband lives for it!

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Ness

	Cooking Level: Expert
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Reviewed: Jul. 26, 2008

Great classic recipe for fondue, every time I get together with my friends, they request this recipe!

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Sara

	Cooking Level: Intermediate Home Town: Nashua, New Hampshire, USA Living In: Brooklyn, New York, USA
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Reviewed: Jul. 7, 2008

This was great- I usually buy the packaged cheese fondue from the grocery store and when I couldn't find it, I decided to try this recipe. It was just as good if not better and very easy! Made it exactly according to the directions and it turned out great- I wouldn't change a thing! Even my 2 year old gobbled it right up with bread cubes and cubed green apple. Yum!

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MollyBeth


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Reviewed: Jul. 5, 2008

We enjoyed very much. I added a tsp of fresh garlic to the cheese and a few drops of lemon juice also. I also recommend making this in a small rice cooker or crock put if you don't have a fondue pot.

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DJOY

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Lakewood, Colorado, USA
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Reviewed: Jul. 1, 2008

First time making fondue. Guests were just about licking the pot. The cheese was a little hard to find, about 10 bucks a pound for the Gyuere and 6 bucks a pound for swiss. Worth it! Changes made: Heated on stove adding about 3tbs more wine because it wasn't thining out. Mixed the flour in w/ shredded cheese and added a couple of squirts of lemon juice.

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Completely Revised


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Reviewed: Jun. 19, 2008

This turned out perfect; followed it as per directions. I always change up different cheese combos for a different variation. We introduced our 4 year old son to this the other night and the three of us had a blast!! Excellent recipe!!!

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NATSCOOK1


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Reviewed: Jun. 5, 2008

This was very easy and very good. I actually took my electric fondue pot on vacation and made it in Lake Tahoe. I did leave out the nutmeg as others mentioned and added Worcestershire sauce and dry mustard. I think next time I won't get such a dry wine or use less. The wine did seem to dominate the flavor when I really wanted the cheese flavor, Not cheap that cheese is quite expensive. I did find the Emmentaler at COSTCO at about half the grocery store price. I will definitely make again.

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RAYKATS

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Malaga, Washington, USA
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Reviewed: Jun. 1, 2008

We loved this recipe - used a Chardonay wine and taste was wonderful, not to cheesy and not too sharp. Served with Veggies and breads: big hit.

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BELFLOREK

	Cooking Level: Expert Home Town: Maple Grove, Minnesota, USA Living In: Keller, Texas, USA
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Reviewed: May 27, 2008

good recipe, easy to make. I had no problems with lumps. Mixing the cheese with flour first is the key.

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jenny


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Reviewed: May 26, 2008

This is a splendid, easy cheese fondue. I find that the taste can vary easily depending on the wine used; I use a local Chateau St. Michelle and it bring out a lovely flavor. Next time, I plan on throwing in some English cheddar as well, for an extra cheesey umph.

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doll

	Cooking Level: Intermediate Home Town: St. Petersburg, St. Petersburg (Federal City), Russia Living In: Seattle, Washington, USA
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Reviewed: May 25, 2008

Awesome, traditional fondue. Following the other reviewers, I used a dry white wine (Sauvingon Blanc). Perfect consistency and taste! For my fondue pot (aluminum), I heated the wine and melted the cheese over Sterno. Then I swapped for two lit tea lights on top of an upside-down ramekin. That worked perfectly! And, FYI: If the cheese burns to your fondue pot, heat it on the stove with lemon juice in it... that'll help release the burned bits.

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Cory P

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Denver, Colorado, USA
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Reviewed: May 7, 2008

Wonderful recipe! I changed my cheese around a bit...guyere, swiss and blue cheese crumbles. Only a few blue cheese crumbles or the taste will be too much. Served with brocolli (big hit), carrots, sliced raw yelllow squash, red & green apples, french bread, & cauliflower. Delicious. The lemon juice idea was GREAT and my cheese stayed a wonderful consistency the entire meal. Thanks! ~Laura in Decatur

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