Reviewed: Nov. 11, 2009

This fondue turned out fine but has a very sharp flavor in mt opinion, and I like sharp cheeses. The white wine and the swiss-make a strong combo. If you like that then its good. (Also I had to add more wine so it was thin enought to dip in).If you prefer something a more mellow but still lots of flavor then try the parmesan fondue. I made both at my last gathering and the parmesan was by far the prefered by everyone. It was completely gone while this recipe hardly got touched. The parmesan also stayed melted better. I did use high quality ingredients as everyone suggested.

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tsbourne

Home Town: North Pole, Alaska, USA

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Reviewed: Nov. 3, 2009

Everyone loved it!

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shannonflaherty

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Reviewed: Nov. 1, 2009

Awesome! Made as recipe indicated with a squeeze of lemon juice at the end to even out the cheese. Also rubbed my pot with garlic. Next time will throw in a couple of cloves. Served with Apples, grapes, sausage, and crusty bread. Huge hit and cannot wait to make it again!!!

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andrea

Cooking Level: Intermediate

Living In: Palmer, Alaska, USA

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Reviewed: Oct. 9, 2009

Delicious! Every bit as good as our favorite fondue restaurant. The only change I made was tossing in a clove of garlic with the simmering wine and adding a little lemon juice with the cheese as others suggested. Everyone loved it and it made plenty for our family of six. Thank you!!

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APPLESPEARS

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Reviewed: Sep. 7, 2009

I loved this fondue. This was my first cheese fondue, and it turned out absolutely perfect. I did rub the fondue pot with garlic before putting in my ingredients, and I would reccommend it to others as it added some awesome garlicy flavour. I ended up adding a little more wine after all the ingredients were in to thin it a bit.

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Kay

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Reviewed: Aug. 26, 2009

I served this at book club and only have a small candle lit fondue pot - so of course I cooked it on the stove first. I used the expensive cheese in the recipe and an $8 bottle of chardonnay. I doubled the recipe and shredded the cheese then I put it in a gallon ziplock bag and added the 1/4 cup of flour to the bag - then added it to the wine. It was perfect. At first I thought it was going to be a big clump but after about 30 minutes of simmering on the stove it was great.

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lowlman

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Reviewed: Aug. 18, 2009

Very stringy and it had to be watched all the time. I will keep looking for a cheese fondue recipe that we like more.

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LELEGG

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Reviewed: Aug. 14, 2009

This turned out beautifully. Thanks for a great idea. Our picky friends loved it!

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Clipper

Cooking Level: Beginning

Home Town: Bowie, Maryland, USA

Living In: Abingdon, Maryland, USA

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Reviewed: Jun. 17, 2009

It turned out great. Key is to flour the shredded cheese before melting it. That keeps the lumps from forming. Also, not heating it too high keeps it from burning and forming burnt lumps.

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pschoeben

Cooking Level: Intermediate

Home Town: North Bend, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: May 12, 2009

This is wonderful. My husband and I make it frequently when we don't want to spend a lot going out to our favorite fondue restaurant. Thanks for a great recipe!

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 13, 2009

The flavor was great, I had no trouble with it being grainy or lumpy like the other reviewers said. I used extremely high quality Gruyere and Baby Swiss. Unfortunately, I couldn't really get it to incorporate with the wine. Any thoughts?! The cheese was like big lump sitting in really good wine/cheese broth.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Apr. 10, 2009

This recipe was perfect- I wouldn't change a thing! I served it with French bread and granny smith apples.

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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: Apr. 7, 2009

Not very good. Very big fondue fan, and we had great consistency, but just not very much taste. Won't make this one again.

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sid357

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Reviewed: Apr. 6, 2009

Before I tried this recipe, I had unsuccessfully tried cheese fondue in my electric fondue pot twice. It would turn out all gloppy and the cheese would just bind up. With this recipe and the help of the others reviews, this recipe does not do that. The most important steps are to remember to coat the cheese with the flour first and to add the cheese in small batches. Also SIMMER the wine, don't boil it before adding the cheese. I guarantee my family and I will have this recipe a hundred times over!

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laylalynn

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Excellent and very authentic fondue! I shredded the cheese in the food processor and then tossed it with the flour, melted it on the stovetop and added the seasonings. THEN I added it to the wine, which I had allowed to simmer in the fondue pot first. It took two capfuls of lemon juice to "de-clump" it, but once it smoothed out it was PERFECT!!! Easy, delicious, and fun--you can't go wrong with that recipe!

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Mrs.LB705

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Reviewed: Mar. 24, 2009

Very good! Although our fondue pot wasn't working so well. Thank you.

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LUTEGRL

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Reviewed: Feb. 27, 2009

This was perfect. I noticed the recipe didn't give instructions for how to prepare the cheese, if you should shred it or something I "diced" them into cubes everything melted perfectly. One thing I found... Starunner mentioned in their review that this can't be reheated, but I found the opposite! I put it back on the stove the next day added a glug or two of Chardonnay, whisked it while it melted and I actually thought the flavor and texture was just as good! I have no idea why it worked or if it will work for anyone else, as I too was always under the impression fondue couldn't be reheated but it melted perfectly over low heat on the stove.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I love this recipe. The first time I made it I used a French swiss cheese (along with gruyere and asiago). It was good. The second time I used baby swiss, and it was great! I'll definitely use baby swiss with this recipe from now on!

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Sara

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Monterey, California, USA

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Reviewed: Feb. 24, 2009

This was my first time making a fondue. Following a few of the suggestions mentioned by other reviewers, I shredded the cheese and tossed with the flour before adding it to the pot. Other than that, I followed the recipe as stated. It was GREAT. It was served to guests and it got lots of oooh's and aaah's!

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ANTMARY

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

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Reviewed: Feb. 20, 2009

Wow, this recipe was so delicious!!! I added a little cheddar and a dash of garlic powder and Im sure it would have been yummy without it. I made it for several girlfriends and we all devoured it. I got so many compliments. This will always be my go to cheese fondue recipe in the future. Yummy!!!

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