OK, so I'm a guy. That will explain everything. White wine? I used some old White Zinfandel that my wife's been sipping at (I hardly drink at all), maybe a half-pound of Swiss and a third or so each of Muenster and Provolone. We didn't have nutmeg, so we used thyme. No added salt; there's enough in the cheese. I read a few of the reviews about lumping and figured I'd help my odds with a little lemon juice. Added a dash of garlic powder just for the heck of it. My wife cut up an English cucumber and a red bell pepper and some kind of crusty (not French) bread. It certainly wasn't the recipe's fault if this turned out awful, but it didn't! My wife and I are both bloated on a fine, fine cheese fondue dinner. Folks, if I can get it right, anybody can! Enjoy.
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OK, so I'm a guy. That will explain everything. White wine? I used some old White Zinfandel...