Reviewed: Feb. 20, 2003

Easy and actually better than at my favorite fondue restaurant! I halved the recipe with some leftovers, and served two. Adjustments were 1 grated clove garlic cooked with the flour, also, dashes of worcestershire, mustard powder and salt, and slightly less nutmeg. Cheap cooking wine worked fine, but definitely go for the good cheese! Still, classy and fabulous for less than $12, including apples, sourdough & carrots (halved). Couldn't ask for a yummier fondue! Thx!

Was this review helpful? [ YES ]
72 users found this review helpful

Reviewer:

KIMBERLY KAY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2003

We have fondue every Christmas Eve and this one was a hit! I added a clove of crushed garlic to the wine as it simmered, which added a nice flavor.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LOVE 2 COOK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2003

yummy! I used Emmantaler swiss and Gruyere. My husband enjoyed this on Valentine's Day. Next time I might rub the dish with a bit of garlic for a little more flavor.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PRINCESSOFHERHOME

Cooking Level: Intermediate

Living In: Providence Village, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2003

I made this for Valentine's Day....my first time making fondue. I thought it was pretty good...not sure if I am a fan of Gruyere cheese though. My boyfriend liked it a lot. I used cornstarch in place of the flour. I did need to add a few tablespoons of water to make it less glue-like. Also, used juice of one lemon, which adds a little flavor. We dipped sourdough bread, raw baby carrots (my favorite), boiled red potatoes (boyfriend's favorite) and steamed broccoli.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2003

Suggestion: take a garlic clove, cut in half, and rub the inside of the pot with it before you put the wine in. This adds a lovely savoriness. You can use Emmental instead of Gruyere. I also omitted the flour, because the fondue is thick enough on its own. This is a good basic recipe that is definitely a crowd pleaser.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

CEROLENE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2003

Very easy to make. Excellent recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MERESWARTZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2003

It's so funny that fondue has made a come back, however, in our house, it never left. I've tryed many fondue recipes, but this is my favorite. I did skip the nutmeg and I found that garlic powder gives the dish a nice flavor. We used to use day old french bread, but found that the bread is a lot crispier and lighter if warmed in the oven. Delicious, Sheila and thanks! As a P.S.; for those who found a clumping problem, we toss the cheese with the flour first instead of adding it in later. This should eliminate any clumps.

Was this review helpful? [ YES ]
81 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2003

I found this an easy and excellent recipe. We made it for our New Years party. It has a very strong swiss cheese flavor that goes well with a very strong cabernet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CMATHRUSSE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2002

Very good and easy. One suggestion: simmer the wine until almost all of the alcohol is gone. Wonderful flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BANDCATT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2002

this is a great basic recipe that can have many variations. i also found that using a wisk took it from grainy to smooth and creamy. yum!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CGREENMAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2002

Great, easy recipe. I've played around using different cheeses...very flexible recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LAURAJGRAY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2002

I was introduced to cheese fondue from a true swiss couple and found this recipe even better than theirs our family loves it and it is worth the effort to make the whole family joins in

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NACASEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2002

This was excellent. I added two cloves of garlic into the wine and will add more next time. Nice and mild - a good basic restaurant style fondue. Try creamer potatoes with a dash of dill for dipping.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

VICKI0205

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2002

I've discovered my love for fondues. What a great way to clean out your crisper. You can feed 2 people with a carrot, one celery stalk, an apple,a fennel bulb, and end pieces of bread. This recipe can stretch out your food $$$.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TRACY98

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2002

this fondue was WAY too cheesy. the flavor was just overpowering. we ended up throwing it all away...what a waste of cheese and money :(

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

pretty_in_pink_pa

Cooking Level: Intermediate

Living In: Shippensburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2002

This was really easy - I used cheap Swiss cheese and expensive Gruyere ($9 for a brick!?!) and the cost might make me make this less often, but it worked great. We dipped grapes, bread, beef, broccoli, apples, and pretzels into the cheese - a fun little lunch party on a weekend. I also had no nutmeg but think it turned out just fine!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ELISETTE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2002

Outrageously good fondue! The quality of the cheese you use really matters, so spring for the good stuff. I was a bit worried about the texture as the cheese was melting, but as soon as the flour goes in, the whole thing smooths out. We even used the leftovers for grilled cheese sandwiches the next day!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2002

My husband and I thought this was wonderful. Our children did not care for it, but I am sure when they get older they will change their minds. It was very simple and very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kat Mitschke

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2002

Texture was grainy. I had hoped for a smooth and creamy texture. The flavor was fine and those that tried it at our Christmas party had the same comments. We had leftovers because the texture was not appealing to most. I spent good money for the best cheeses too, so I don't think it was quality of ingredients. bummer!

Was this review helpful? [ YES ]
0 users found this review helpful