The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 3, 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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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Malaga, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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Photo by BELFLOREK

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 24, 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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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 3, 2008
Absolutely incredible! Good on its own, but does need a bit (2 T?) of flour dusted over the cheese and a squirt of lemon juice. I also added a dash of cayenne and fresh ground pepper and it was amazing. Fantastic flavor! I used this with sourdough bread, red and green apples, broccoli, etc.
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 24, 2008
I, too, was scared by the addition of nutmeg to the mix but it's essential! This is definitely my go-to cheese fondue recipe.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 12, 2008
Very easy. The wine gave it a nice flavour. We used good cheese, which I would recommend, because there isn't anything other than the wine to really add to the flavour.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 4, 2008
This was just excellent. My daughter, who normally does not like anything to "cheesey" could not get enough of it. I had no problems with the cheese lumping. I also added the flour to the cheese first. As others did, I rubbed garlic in the pot and cooked it on the stove and then transferred to the fondue pot. I did not add salt or nutmeg. This is the cheese fondue recipe our family will use from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 2, 2008
I really didn't like this recipe. First off it smelled horrible while we were making it but we though it would still taste OK. We were wrong, it tasted as bad as it smelled. I would not recommend this recipe!
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Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 26, 2008
This recipe was well received by my husband for Valentine's Day. He liked it so much he told all of his co-workers about it and several of them asked for the recipe. I too added the flour to the cheese before melting and rubbed the pot with garlic beforehand. Thanks for a great recipe we'll keep in our cookbook for years to come!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 23, 2008
This fondue is absolutely incredible. The only change I made was tossing the cheese in the flour instead of adding it later. It turned out a little thin at first but I added a little cornstarch and it came out perfectly. I will use this recipe every time I make cheese fondue from now on.
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hrw

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Feb. 22, 2008
This was good, you should like swiss if you are going to make this also. I think I will try with apple cider next time, as my son liked it but would like to try something else besides the wine next time. My fondue pot can go in the micro, so I heated to get it to melt quicker, no problem with lumps. We had a Fun Friday Fondue night, picnic on the floor. We dipped shrimp, granny smith apples, bread and I had got a strip steak cut in pieces and I had fried in oil before. If you have leftovers, use it to put in FRENCH ONION SOUP.. YUM.
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Photo by Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 17, 2008
This was very good. Everyone seemed to like it at a party we had. Too much other food to be the focus, but I liked it and will probably make it again. Didn't have any issues with lumps. Thanks!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 14, 2008
This was my first attempt at fondue and we loved it. I made this for myself and my husband for Valentine's Day so I halved the recipe. I used Gruyere cheese only and I coated the cheese with the flour before adding it to the wine and I left out the salt and the nutmeg. I did not miss the salt at all. I wasn't sure how nutmeg would pair with a strong wine taste so that is why I chose to leave that out. We used crusty pieces of french bread and cauliflower florets for dunking. YUM-O! My new fondue pot will not go to waste and I have justified this purchase to my husband. It has been a good day!!!!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Dover, Ohio, USA
Living In: Uhrichsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 7, 2008
delicious. I substituted apple cider for wine and I liked it even more!
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RAM

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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 4, 2008
Oh my goodness, this was horrible. I served this at a Patriots-Giants superbowl party and got very bad reviews. I had to take it away from the table! The flavor was so strong, no matter what we paired it with, all we could taste was the cheese.
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