Reviewed: Jan. 3, 2009

We've used this recipe for several years as part of our annual Christmas Eve fondue dinner, and it's always delicious, always a hit. For the Swiss cheese, it's worth it to splurge and buy Emmantaler (the real stuff!).

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JREED77

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Reviewed: Jan. 3, 2009

This is wonderful! I made this in a saucepan and then poured it into the fondue pot, and I am so glad I did. I did add a few drops of lemon juice to help with the clumping, but I think the key is to really stir it hard and fast to get it smoothed out. Wonderful recipe. I'm sure I'll be making it again!

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Jan. 2, 2009

I made this recipe and it was the best fondue I have ever had. Very easy to make. Just add the flour to the cheese before adding to the wine and it won't clump up. Also simmer the wine not boil it. Delicious

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Jane

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This was a great cheese fondue! Pricey but worth it! Made it as recipe stated.

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LEE BRAUER

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Reviewed: Jan. 2, 2009

I'm embarrassed to say how much of this we ate! It was smooth and creamy, no problems with lumpiness or stringiness, and tasted great when we dipped bread, apples, carrots, cauliflower, broccoli... It made a perfect New Year's Eve dinner.

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Boise Bengal

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Reviewed: Jan. 1, 2009

sooo good. we're melting pot lovers here and adapted this recipe to make it more like the fiesta cheeese option there. we started with a cup of light beer, sauteed and added 1 shallot and 2 diced jalepenos. with the flour we added a light sprinkle of cayenne. used 1lb sharp cheddar and about a .25lb of mozzarella. served with tortilla chips, diced bread, apples, carrots, celery. sooo good, the apples and pumpernickel are my faves. thanks for the inspiration!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 1, 2009

Holy amazing!!! This is the best! My Mom and I couldn't stop:) We made the recipe exactly as it is on here. We used both French Bread and Hawaiian Bread - I was pleasantly surprised by the Hawaiian Bread! And in case any of you want a glass of wine to go with it that's PERFECT, try the Kendall-Jackson Riesling. What a wonderful pairing. This fondue made my New Years perfect. Thank you!!

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JENNTURNER

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 1, 2009

The flavor of this cheese fondue was great. Took the advice of others and made the following adjustments: :: dash of mustard powder :: dash of worcestershire sauce :: replaced salt with kosher salt :: dash of minced garlic :: dash of lemon juice to the wine to help keep from clumping We served this with pear wedges, baguette bread and carrots. Also cut the recipe in half, and had plenty to serve for a group of 4 adults and 3 small children. The consistency was a bit lumpy still, but I would make this again!

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Wohletz

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Reviewed: Dec. 31, 2008

We literally finished this a few minutes ago - it was absolutely fantastic! I wasn't sure my children would like it, but they gobbled it up with soft pretzels from the oven.I used Sauvignon Blanc for the wine and followed the directions exactly. There was no problem with clumping. Delicious! Thanks and Happy New Year!

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CSCMOM3

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Reviewed: Dec. 31, 2008

very good... I made it for a group of friends and it was a big hit!!!

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Woody

Cooking Level: Intermediate

Home Town: Moberly, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 31, 2008

This old school recipe is the real deal

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Jennifer Lynn

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Reviewed: Dec. 30, 2008

Just say no and don't waste your time.

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Mstree

Cooking Level: Expert

Home Town: Munising, Michigan, USA

Living In: Byron Center, Michigan, USA

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Reviewed: Dec. 27, 2008

My first time making fondue - this recipe was very tasty and easy to make. My husband loved it and I will be making this again - thanks for the recipe

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MYPUMPKINZ

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Reviewed: Dec. 27, 2008

I made this for a party at a friend's house and everyone loved it! So yummy- I did prepare it over the stove before adding it to the fondue pot and it worked very well!

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swells22

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 26, 2008

Delicious! We dipped apples and bread in the fondue until it was gone nearly licking the pot clean.

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Traci

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Reviewed: Dec. 26, 2008

Fabulous Fondue! To save some money we used grated white sharp cheddar cheese and swiss cheese. These flavors combined well. We toasted french bread with sesame seeds with olive oil until like toast. It was a nice way to eat lightly with friends and enjoy some conversation and laughs. I definately will make this again.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 25, 2008

Wonderful - I used the suggestion to toss the shredded cheese with the flour before adding it to the wine and added 5-6 drops of lemon juice - the fondue was creamy with no lumps. I also added one clove of garlic to the wine as it simmered, removing it before adding the cheese. Great flavor and everyone raved over it!

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

made the recipe as is, expect tossed the flour with the cheese as I usually do and it was delicious... I wouldn't change any ingredients. I am french Canadian and grew up on cheese fondue, it was never out of fashion here!!

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WENDOPIA

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Budapest, Pest, Hungary

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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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