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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paslea1987

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

Great recipe! The only thing different I would add is maybe some pepper and then some garlic in it. But otherwise it was a great hit! Perfect consistancy.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 20, 2007

This fondue was a huge hit at my mother in law's birthday party! It has the perfect blend of flavor and is so easy to throw together. Perfect with french bread and veggies!

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lmccusker

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Reviewed: Oct. 13, 2007

Okay, I made this tonight because I wanted to go to the Melting Pot, but we wanted to save some money. I was all excited about this recipe, and I followed the recipe exactly, with the exception of adding the nutmeg because it sounded weird to me. My fondue turned into a big glob and I was so upset after spending so much money on cheese. My husband came in and added more wine and lemon juice to it after I had added quite a bit, and then he added some water and some velveeta and that was the trick! Also, we added 1/2 tsp. garlic powder and only 1/4 tsp. salt, but I don't think it needed any salt at all. It was great with lightly toasted Italian bread cubes, veggies and a granny smith apple. We had a wonderful Melting Pot experience after all! :o)

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Sep. 25, 2007

Very Good! I would definitly make it again. I did a make do version of this recipe. I used chicken broth instead of wine and all emantaler (swiss) cheese. Very good!

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sharont

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Reviewed: Sep. 22, 2007

This was my first time trying fondue and this was pretty tasty!

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Renee S

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2007

This cheese fondue was an instant hit at our dinner party. I look forward to making it again

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NOELMAR

Cooking Level: Expert

Living In: Timmins, Ontario, Canada

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Reviewed: Sep. 11, 2007

Amazing, I did add some shallots as well as chopped dates.

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Ashley

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 28, 2007

This is a great base recipe for fondue. I did add 1/2 a tsp. of Colman's ground mustard and 7 ounces of Velveeta in place of 3.5 oz's of each of the other two cheeses because the the first time I made it the recipe was a bit strong and a bit too oily for our taste. I also rubbed the fondue pot with a clove of garlic before placing the ingredients in the pot. Also, a rule of thumb for a great fondue is to make sure to toss the shredded cheeses in the flour instead of adding it to the pot. This will prevent clumping and will make a much smoother fondue.

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MrsTrips

Cooking Level: Expert

Home Town: Vandalia, Ohio, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 18, 2007

This was a great fondue, and very easy. I made it without the nutmeg because I didn't have any at the time, but next time I will try it for sure.

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Megan

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Manteca, California, USA

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Reviewed: Jul. 9, 2007

Fantastic fondue! I came across the same clumping problem that others mentioned, but just kept right on whipping and it came out smooth and creamy. I added a little worcestershire and served with with bread, mushrooms and apples. My husband and I loved it!

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tstegner

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 13, 2007

My husband loves cheese fondue, but I hate kirsh, which this recipe omits (thankfully). I rub the fondue pot with a little garlic and add a bit of minced onion for extra flavor.

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beckyjo

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Reviewed: May 26, 2007

I'm sure it's just my taste, but I didn't enjoy the flavor of this fondue at all. I doubt traditional cheese fondue is up my alley. I would try the cheeses first to make sure you'll enjoy the final product.

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Janet

Cooking Level: Intermediate

Home Town: Harrison, Maine, USA

Living In: Carlsbad, California, USA

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Reviewed: May 14, 2007

My father-in-law is French and he loved it…followed the advise to mix the flour with the cheese BEFORE tossing it in the pot..and it worked. I didn’t have any problems with the cheese but maybe because I was doing it in an electric fondue…I read about spreading garlic on the sides of the pot…well.. I am a little lazy so I used already minced garlic and it tasted delicious (I don’t know if it will taste differently if you do it with a clove). I add the nutmeg, paprika, pepper and onion salt… really a keeper…but unless you are pouring money our of your pocket. do it only on special occasions.. I think I probably spent 25 dollars in good cheese.

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