Reviewed: Feb. 3, 2008

Very good. A little Swissy, so make sure that you like Swiss if you make this!

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Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Jan. 30, 2008

Wonderful! The only changes I made were to toss the cheese with the flour before melting and to melt it on top of the stove and then to transfer to my fondue pot.

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IRISHMAIDEN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 24, 2008

It has been about 10 years since I made fondue and this was wonderful! I did rub the pot with clove of garlic and mixed flour and grated cheese together. Reisling wine worked very well. Used 1/2 loaf of Vienna bread, smoked sausage pieces, shrimp and broccoli for dipping. No problems with clumping. Will definitely make this again.

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GOSTREAKS

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Reviewed: Jan. 24, 2008

I cut down this recipe to serve 3, and followed the recommendations to rub the pot (in my case, it's cast iron) with garlic and mix the cheese and flour in advance. I used a Spanish Rueda wine, which I highly recommend. It took forever to grate the cheese, but it's an easy and very good recipe. This time we ate it with sauted mushroom caps and some dark Chiabatta bread. And there will definitely be a next time!

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rachel

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

This is hands down the best cheese fondue recipe I've ever used. It's all about the Gruyere cheese. Amazing!!! I was tempted to stand over the pot before my guests arrived and eat the entire thing. I did mix the flour w/ the cheese before putting in the pot as someone suggested. I had no problems with lumps.

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Amy

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

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Reviewed: Jan. 20, 2008

This was my very first attempt at fondue and it was very good! I followed the directions exactly and had no problem with separation or the cheese not melting. I did grate the cheese very finely so maybe that helped. I will say that unless you're a swiss cheese lover, this may not be for you. Thanks for the great recipe!

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BEVJANE62

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Reviewed: Jan. 20, 2008

For years now, our xmas eve tradition has been beef fondue. This year I added the cheese fondue and it was a hit with all generations!! I kept the nutmeg, rubbed the pot with garlic and followed the tip about mixing the cheese with the flour and adding some lemon juice. It was perfectly yummy!! A definite add on to our xmas eve.

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GRINGORN

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Reviewed: Jan. 7, 2008

i dream about this fondue!!! this was my first time having AND making fondue and it was amazing!!! i added the flour to the cheese and just added a pinch of nutmeg and about a half tsp of garlic powder...it was so good we ate the whole pot!! i served it with french bread cubes, sliced black forest ham, 3 different kinds of meatballs and large garlic croutons.

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PAMJAM

Cooking Level: Expert

Living In: Riverview, New Brunswick, Canada

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Reviewed: Jan. 7, 2008

My Husband and I have a quiet little Fondue for two party every holiday season and this recipe is our favorite by far! The only change I made was to rub garlic in in the pot before preparing the recipe.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Jan. 3, 2008

very good! i added dashes of mustard and garlic powder, as well as a splash of worcestershire sauce. it was a smashing success at my New Year's Eve Party! only problem was my new fondue pot, which i couldn't get to keep the right temperature - it was too hot or too cold...

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Jan. 1, 2008

This was a hit at our New Years Party. Just a note I used Sutter Homes Pino Grigio I did not care for that type. I will try again with another wine.

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Melissa

Cooking Level: Expert

Living In: Mundelein, Illinois, USA

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Reviewed: Dec. 31, 2007

This was my first attempt at fondue, and it turned out great! I used white cooking wine (that's all I had), and did add some worchestershire sauce, dry mustard and lemon juice. Tasted fantastic...the only problem was that near the end of the meal, the cheese solidified even though the fondue pot was on. The kids loved it! Our favorites were challah and potatoes.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Dec. 29, 2007

Very good--grated the cheese, tossed the cheese in flour, rubbed down the pot with garlic, use a little realemon (didn't have a real lemon) and then followed the ingredient amounts as listed. This is a very tasty fondue that reminds you of restaurant quality. This was my first fondue--it will definitely be a repeat!! Four stars due to the directions being tweaked a bit for fool-proof fondue!

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KnticEnerG

Cooking Level: Beginning

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Reviewed: Dec. 13, 2007

I personally would use some different chesses. Although I do like swiss this was a little overkill. Maybe mix it up with something else. This is a great starting point to work from.

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Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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Reviewed: Dec. 2, 2007

I think my fondue pot was just too hot for this recipe; the end result was too thick, and the wine kept separating from the cheese. Still, it tasted fantastic. I'll be tweaking my technique in future endeavors.

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Bobbie

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Reviewed: Nov. 28, 2007

This fondue was a real hit with my family members when I served it as an appetizer for Thanksgiving dinner. I tossed the cheese with the flour (as was suggested in some of the comments) and used a few drops of lemon juice to keep the mixture smooth. I even added a little garlic and red pepper to give it a bit more flavor, but the recipe is wonderful enough by itself. It goes especially well with fresh French bread, though I also liked it with rye and with sourdough. I had less trouble with a alcohol-fueled fondue pot than with an electric one, as it seemed much easier to regulate the temperature. Thanks for making my first fondue a success!

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Brandex

Cooking Level: Beginning

Home Town: Irvine, California, USA

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Reviewed: Nov. 28, 2007

A hit at my friend's party. Not a recipe for the impatient; it took me about 15 minutes of stirring to make sure it all melted properly, without burning. But well worth the effort. I used fuji apples, pears, and potato rosemary bread to go along with it.

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strictlyamateur

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Reviewed: Nov. 24, 2007

I followed this recipe exactly and thought it tasted great! I did have a problem keeping it edible though. After awhile in the fondue pot it was one solid piece of rubber that was impossible to dip anything in. No one else seems to have this problem, so if anyone can tell me what I did wrong, I'd like to know! I tried the lemon juice to break it down, and that didn't work either. The recipe tasted great, though!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Nov. 20, 2007

I decided to make this recipe based on all the good reviews. I spent a lot of money on the fancy cheese and followed the directions exactly. The fondue was terrible. The wine mixture never mixed with the cheese so it was runny on the top with a big wad of cheese on the bottom. The dip smelled bad and made an absolute mess to clean up.

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Sandra22

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Reviewed: Nov. 8, 2007

Super Easy to make. I followed the advice of others and tossed the flour with the cheese before adding it to the wine. I used a Sauvignon Blanc that was nice and dry. Spend the money for the good wine especially if you are using good expensive cheese. We dipped boiled baby potatoes, asparagus, baby carrots (blanched), red potatoes, french bread, grapes, granny smith apples and grape tomatoes. Made this for Fondue Virgins and they loved it ! Will keep this recipe !! I did add the nutmeg which I was hesitant about but it turned out great !

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