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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