Reviewed: Feb. 15, 2007

i omitted the nutmeg and at the end dusted with a dash of paprika, fresh grated black pepper, and a splash of red wine... it was delish!! perfect for valentine's.

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onenita

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Reviewed: Feb. 14, 2007

Oh my gosh, this was good! I splurged on pricey cheese and it melted beautifully. I made it on the stovetop then transferred to a fondue pot, which I would do again since it's a little easier to control the heat on the stove. This was my first attempt at fondue and I see much more in my future. ;) FYi for anyone who's wondering - the leftovers reheated nicely on the stove the next day.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Jan. 28, 2007

I mad this for my friends last night...soooo good. Thank you! I will defenitley make again.

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Jan. 11, 2007

This recipe is AWESOME. Since my trip to Switzerland 6 years ago, I am a HUGE fan of cheese fondue. The only difference I made was adding ~ 3 Tbsp Kirsch (cherry liquor). I added the flour to the Kirsch and then added into the cheese. Oh, and rubbing the fondue pot with garlic is a must! Thanks for sharing. Taste just like Switzerland!

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 1, 2007

Awesome recipe! Remember to use dry white wine and SIMMER it!

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AnneStefanyk

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Reviewed: Jan. 1, 2007

This was fantastic! I rubbed the pot with garlic before heating the wine, and I omitted the salt entirely. The trick to prevent clumping is to toss the flour with the grated cheese, and add it to the wine in very small amounts, keeping the heat low and constant. The result was perfect! We prefer to use apples and cocktail sausages as dippers, instead of bread. Yummmmm.....

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Oregonian

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

Delicious! I made this recipe for a boyfriend of mine years ago. Now he's my husband. That's some fondue! (I add the lemon juice as other reviews note to help with the melting)

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keekers

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Reviewed: Dec. 30, 2006

Help! I made this and the cheese was one big lump. It never really melted. I bought expensive cheese and used a Chardony for the wine? Any hints??

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Michelle

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Reviewed: Dec. 27, 2006

If you have problems with your cheese separating, squeeze 1/2 of a lemon into the wine before adding cheese. The lemon is NOT for taste but to help break down the cheese and keep your fondue beautiful all night long.

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Annie N.

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Reviewed: Dec. 26, 2006

Delicious recipe! Served the fondue with a loaf of crusty bread, steamed baby red potatoes, par-boiled asparagus, and red,green and yellow pepper slices. I should have made a double batch ~ not a drop remained. Thanks for the recipe!

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BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Nov. 24, 2006

The flavor was pretty good, but the cheese lumped together and the fondue was very oily. We had to keep draining the oil off the top of it.

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nessajean26

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Reviewed: Oct. 28, 2006

Was a little bitter tasting to me, but the rest of my guests enjoyed it. Also, was a little thick and stringy and hard to dip softer breads into. Was fun and something different. Would make again for a special occasion.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2006

We just made this for an appetizer/meal tonight. It was very good although next time I think I will use about 2/3 cup of wine next time.....it was a little overpowering for us but a very good recipe.

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Lora

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Reviewed: Sep. 10, 2006

Very good. I made it as listed in the recipe. I will definitely make again!

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SANDYSHED

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Reviewed: Sep. 10, 2006

Very good, just like the Melting Pot. I served mine with pumpernickel bread and Granny Smith apple chunks. The only downside is that the ingredients for this recipe cost about $25.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 12, 2006

This is one of the easiest and best fondues I've ever had! My company loved it! I have no idea why anyone had any trouble with this recipe. Can't be any easier! I made mine in a pan on the stove and transferred to my fondue bowl before serving. I didn't have any trouble adding the flour to the cheese. I just used my wisk and it was fine. Pefect in fact! I did rub the inside of my fondue bowl with garlic. Later when I rubbed my bread against the inside of the bowl, I could really taste the garlic and it was even better. Next time I'll add a little more. No trouble with it thickening either. It didn't last long enough! It seems to me the complaints I read were about the cheese. My guess is, the quality of the cheese makes a BIG difference! I spent about $15 on the cheese and it was perfect. I also used a good quality white wine. I was told you shouldn't cook with anything you wouldn't drink. I think that's good advise. If you had trouble with this recipe or didn't like it, I'd look at the ingredients you used. We used whole grain baguette bread and it was wonderful! This one's a keeper! Thanks Sheila

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DONNA1000

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Mar. 10, 2006

SOOOOOOOOOOOOOOOOOOOOOOO GOOD! This recipe was the best!!!

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ESLP

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

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Reviewed: Feb. 12, 2006

Had a going away party for one of the girls at work and she absolutly loves cheese so I made Sheilas recipe. I was a hit, everyone loved it. I did crush a garlic clove and let it cook in cheese about a minute and then removed it. I also added a little bit of parmesan cheese for I had that on hand as well. I had to transport it from home to town about 25 minute drive I heated it well and wrapped in towel. I cooked it on the stove to begin with. Once I got to my destination I just warmed it up on stove once again and it work wonderfully with a little stirring to get it back. I will be making this cheese fondue again, maybe at the next party or my birthday that is coming up!

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Kimberlee

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Reviewed: Feb. 12, 2006

This was very good - for some reason the cheese started to separate, so it had a layer of oil. Maybe because we cooked it too long? We bought a good Gruyere, but used leftover sliced swiss cheese from the deli - it tasted great!

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