Reviewed: Dec. 5, 2004

I have made this several times. Sometimes, it is perfect. Sometimes, the cheese does not melt properly and then it is not so good. Not sure what I am doing different, but results have been spotty.

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SHAZT

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Reviewed: Nov. 22, 2004

This is an excellent recipe. I have failed with a couple of different swiss cheese fondues (which can be expensive) and this recipe has all the right ingredients for great flavor and it is easy. Bonus that from start to finish is in the fondue pot. A few hints for the beginning fondueist: dry wine works better such as sauvignon. If it seems runny add more flour, if it seems too thick and stringy add lemon juice (or check your sterno) I use a ceramic double boiler fondue pot. These can be a little expesive but they will not burn the cheese. The stainless steel pot that sits on the flame will burn the cheese. I haven't used a cast iron fondue pot but this might work too as cast iron distributes heat more evenly so the hottest part of the pot is not the bottom.

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TONIMC

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Reviewed: Oct. 3, 2004

I was very impressed with this recipe. This was the first time that I had ever made fondue before, and I was very excited about the results. Don't substitute anything for the gruyere- this cheese is the ticket to making your fondue creamy.I served this with apples and french bread infused with roasted garlic cloves. Wonderful!

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 24, 2004

We love this recipe just as it is. I often steam broccoli to serve with the bread for dipping.. and for the kids, hot dogs.

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RCMiller

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Reviewed: Jul. 22, 2004

Wonderful! Also try it with just colby & monterey jack cheese and swiss as the cheeses and red wine. My husband and I love this!

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CARRIE6208

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jun. 4, 2004

This tasted wonderful, but I had problems with the texture...it was very stringy and thick. I served it with cubed french bread, leftover Christmas ham that I cubed, Granny Smith apple chuncks, and steamed broccoli. Yummy! Thanks for sharing!

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AJT6797

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Reviewed: May 22, 2004

It was soooo good! We followed the recommendations of several reviewers and added lemon juice, it didn't get grainy or greasy at all. We used a half loaf of pumpernickel rye bread, cut into 1.5 inch cubes, drizzled with olive oil, and lightly toasted in the oven. We also used summer sausage, boiled baby potatoes and steamed broccoli and cauliflower. The broccoli and cauliflower kept falling apart in the fondue, but that's my fault for steaming them too long. Fantastic fondue!

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J2ROBERT

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Reviewed: Mar. 12, 2004

This was exactly the fondue recipe I was seeking - the taste was exactly what I was hoping for! I had no problem with the cheese becoming oily, or any other problems that other users experienced. It started to get stringy once it cooled, but that was solved with a quick trip back to the stove to re-melt (or shopping for a Sterno can for the fondue pot!). I added a bit of garlic to the fondue and served it with hearty bread cubes, apples, blanched cauliflower and broccoli, and small cooked waxy potatoes. Very tasty - destined to appear in our kitchen again and again.

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 19, 2004

Easy to make and was very good. A classic cheese fondue.

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COWPEOPLE

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Reviewed: Feb. 15, 2004

This was OK. Not sure if it was just OK because I was making two other things at the same time and this didn't get all of my attention, or if it really comes out "just OK" every time. I mixed in the ingredients like the recipe called. I think it needed a little more nutmeg and to be mixed up extremely well after adding the salt. The bread makes a differnece as well. I'd probably prefer the bread to be toasted next time, cut up in 1/2 inch cubes. Will try this again to give it another shot, but if I'm afraid that if I were to be making fondue to impress someone I'd probably go with a different recipe. Staying neutral w/ this one for now.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Feb. 3, 2004

Absolutely wonderful! For anyone who might say this recipe isn't very good, I suggest trying different brands of cheeses. That can make a huge difference in the flavor & grease amount. I mix the flour into the shredded cheese before melting to prevent flour lumps. I also add black pepper, fresh garlic, & about 1/2 tsp nutmeg. I serve with bread and Granny Smith apple pieces. My husband said it's better than the Melting Pot's!!! I suggest having extra shredded cheese on hand in case it needs thickening. If it's too thick, add a small squirt of lemon juice.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Jan. 16, 2004

This is the first time I've made or had fondue so I have nothing to compare it to. I thought it was wonderful! We ate so much we made ourselves sick! Warmed it up the next day and had left overs...just as good the second day. It's a little expensive but well worth the cost.

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BUNNYSLUG

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Reviewed: Jan. 4, 2004

This was my first time making fondue with my new fondue pot. We had friends over for New Year's Eve, and I was really disappointed in how this came out. The cheese was very strong tasting and overpowered anything that was dipped into it. Also, it was stringy even when first melted on the stove. Soon after it was in the fondue pot, it became a gloppy mess. Barely anyone touched it, including myself. I tried all of the hints that other reviewers suggested, all to no avail. I will not make this fondue again. I gave it two stars because I'm hoping that I can salvage the expensive cheese mixture in grilled cheese.

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TYKE99

Cooking Level: Intermediate

Living In: Reeders, Pennsylvania, USA

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Reviewed: Dec. 30, 2003

This was my first time fondueing with my new fondue pot that I got for Christmas! What a great recipe! My friend and I loved it! Cheese was kind of stringy, but this made the whole experience so much more fun!!! The flavor was GREAT!! Thanks!!!

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HDCHICKIE

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Reviewed: Dec. 9, 2003

This is a very easy fondue to prepare and very tasty. I made it once and was asked for the recipe right away.

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RUBYQ

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Reviewed: Aug. 3, 2003

This fondue is absolutely fantastic. I'm a huge fan of The Melting Pot, which is a chain of fondue restaurants. I actually prefer this recipe to the fondue sold at The Melting Pot! I'm a big garlic fan, so I add a glove of garlic with the wine. It's amazing.

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ARTLOVER11

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Reviewed: Apr. 26, 2003

When the cheese thicken up, I added a little more wine. The biggest key is to keep the flame up high enough to not let it cool. If it does add more wine. If you like garlic, try rubbing the pot before you add the wine, VERY nice. Also Great without garlic! This far better than best fondue restaurant here! Thank you for sharing it!!

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KEIRISTY

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Reviewed: Apr. 26, 2003

i've been reading all review & find out that some said this recipe is lumpy or not smooth like they expectation. Here is the solution. Just add a little bit of lemom. just a few drops dont put much. Chef in our fav. fondue rest. said the acid will help the cheese soft & smooth also bring some extra favor. I hope this help. :-)

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OZAHIRU

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Reviewed: Apr. 21, 2003

Very good! The only thing I didn't add was salt and I did add 1 clove minced garlic. Was a bit thick. I think I'll omit flour next time. For dippers I used broccoli, cauliflower, carrots and green apples! The five of us ate almost the whole pot!

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CSANDST1

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Reviewed: Mar. 4, 2003

Perfect! Everyone loved it.

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ALETA14

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