Reviewed: Feb. 24, 2009

We use this recipe on a regular basis. The mixture tastes great and is much cheaper than most. I do add a little garlic powder, use flour instead of cornstarch and hard apple cider instead of regular. The green apple is best. I serve this recipe with bread, mushrooms, celery, and italian seasoned chicken cubes. They're great to mix and match like kabobs too! Oh Yeah, I also add a little bit of garlic powder to my mix.

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clarinetcook

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Reviewed: Feb. 22, 2009

I haven't had fondue in probably close to 15 years, and my husband has never had it. I found it appealing because I had both cheeses in the fridge already. I served this with steak done in a balsamic vinegar and red wine sauce (and cubed homemade French bread) and it was absolutely fantastic! I did alter the recipe just a bit - instead of cider, I used non-alcoholic Alpine Spice wine. It is made by a Pennsylvania winery and is a blend of Chardonnay, Johannisberg Riesling and 'spices.' I figured this would be safe after reading that some folks had used white wine, and others had used spiced cider....this wine falls between the two. I used flour in place of the corn starch - cubed the cheese and put it in a tupperware with flour and pepper and tossed it to coat the cheese. I also crushed a small clove of garlic into the cheese mixture. An absolutely fantastic recipe. Will definitely make again!

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sand0113

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Reviewed: Feb. 3, 2009

Loved it! Giving it five stars even tho I modified b/c this recipe gave me a solid base. Rubbed the inside of the fondue pot w/ garlic before cooking, subbed beer for cider, and tossed the cheese w/ flour instead of corn starch.

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harriet93

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

This fondue was tasty. My husband and I did a "fondue night." I decided to make this fondue instead of some of the others since it would be less expensive. I rubbed the pot with garlic and then used Hornsby in place of regular cider. I served it with sliced smoked sausage, broccoli, asparagus, mushrooms, carrots, french bread, apples and pears. All were good with it except the mushrooms, carrots, and pears. I also used flour instead of corn starch. I would definitely make this again and might even try experimenting with beer instead of cider or try using different cheeses. There were two of us eating it as dinner and we still had half left. We were so full afterward, we never got around to making the chocolate fondue we planned on making!

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RYSKAMP

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Jan. 31, 2009

WOW! I have always made my cheese fondue with wine. I decided to make this one because we had several little kids eating with us on New Year's Eve (along with many adults). People RAVED about this. It was fantastic. We ended up quickly making another batch after everyone devoured what we had made. I took someone's tip and served bread cubes and pepperoni and everyone loved that. Yum!

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

We just made this, following the recipe exactly, and while the flavor was great, it was really stringy. So, we put it back on the stove (double boiler) and added more apple cider, which I had heated in the microwave per another reviewer's suggestion, and that did the trick. The 3/4 cups of cider just wasn't enough to make the fondue creamy, but it turned out perfect after I added about 1/4 cup more. I would suggest starting with the 3/4 cups and slowly incorporating more heated cider if the texture does not seem right. Next time, I will try some of the other suggestions, such as rubbing the pot with garlic first and using flour over cornstarch; however, all of us really enjoyed the flavor as is. Had the texture been perfect without adding more cider, I would have given this 5 stars. It truly was wonderful to find a cheese fondue that did not call for alcohol, so this recipe is definitely a keeper!

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CTORSLOG

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Burlington, New Jersey, USA

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Reviewed: Jan. 14, 2009

This was really great! My husband and I made it on New Years and had some bagel pieces with it!

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SJW

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

Too sweet

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Tammy

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Reviewed: Jan. 1, 2009

This was very good. I was glad to find a recipe without alcohol in it. We didn't miss it at all. I used flour instead of cornstarch. I will definately make this again.

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 1, 2009

Easy and very good. This is the first fondue recipe I ever made, and I was pleased with the result, though I wish it was slightly thicker. I used apple cider.

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Tiffany Fuchsia

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

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Reviewed: Dec. 29, 2008

This was my first cheese fondue, and I was thoroughly disappointed. I'm pretty sure I followed all of the directions exactly, but maybe my pot was too hot or too cold. I did double the recipe, so maybe that made a difference. Others seemed to have no problem, so I'll chock it up to user error. It turned out to be a gooey, stringy mess. At first it looked like we were doing fine, then the more I stirred the bigger the gigantic cheese clump. I ended up running to the store last minute for some velveeta [hanging head in shame] because folks were showing up and I didn't want all the cheese dippers to go to waste. I'm just glad the cheeses weren't really expensive, because I would have cried. I didn't give it 3 stars just because of my mistake, either. I tried a bit before it was inedible, and it seemed to me to be lacking something. Maybe garlic as others suggested, but I thought it just seemed kinda flat, just sweetened cheddar.

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westerwoman

Cooking Level: Intermediate

Home Town: Bowling Green, Kentucky, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Dec. 19, 2008

These LOOKED great! However, I found them to taste like they came out of a factory.

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Chester Copperpot

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Reviewed: Dec. 12, 2008

My family begs me to make this recipes all the time. I made it for birthdays, honeymoon, christmas, and family dinners they absolutely love it i like to experiament with other cheeses like i will use the cheddar and swiss and sometimes throw in some bree or smoked gouda i would give this recipe a 5 star rateing except the do not have the right protioning of liquid or cornstarch but thats an easy fix if you have ever made a gravy before you will have an idea of what to do also i think the recipe needs garlic powder and some seasoning salt. I pair it with steamed broccoli, lil smokies, french bread and apple peices and my family just begs for more. My mother in law use to have fondue from famous chefs in france and she still prefers mine

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tigermuffin03

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Reviewed: Dec. 11, 2008

This is the first fondue I've ever cooked, and it turned out great! I used flour instead of cornstarch, Hornsby Cider instead of apple cider, and added miced garlic. It came together so well and tasted so good! Highly recommend!

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Sarah McCall

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Reviewed: Dec. 2, 2008

I would recommend using less swiss cheese.

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KTW

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

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Reviewed: Nov. 27, 2008

Agree with other reviewers, in that... Change the corn starch to flour. Let it slow cook more than the 4-5 min suggested, otherwise it will not melt. The flavor is SO good, and so unique. I served with bread cubes, apples, sausages, and I also had a fresh raw veggie plate out too (with another dip), that people were dipping into it! Eat it all once cooked, cause it definately does NOT re heat well, but turns into a big gooey clump. Am giving it only 3 stars for the goody clumpiness which was tricky. The flavor, however, was excellent.

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kuppcake

Cooking Level: Intermediate

Home Town: Davis, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 27, 2008

I made this just as described, except with flour instead of the Corn starch. First of all, it takes a LOT more than 4-5 min on low heat to get the cheese to melt and not be gooey clumps (as I read one reviewer say btw). If you let it go longer (more like 15-20 min) it is fabulous! One word of warning though. Don't let it cool down, before eating. It WILL get very clumpy then you will be not happy. Even if you try to reheat. Just make it as is, giving it plenty of time over low heat to melt. Took a bunch of peoples advice, and served it with sliced Granny Smiths, French bread, and Little Smokies, and it was a HUGE hit :)

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MIZDEEGZ

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Reviewed: Nov. 17, 2008

I thought this was awesome fondue! I used Woodchuck hard cider in place of the apple juice/cider and it came out wonderful. I had it warm in the crockpot when my husband and neighbors came in from a chilly football game and everyone loved it! Served it with sliced smoked turkey sausage, sliced apples, beer bread cubes, and broccoli and cauliflower florets - YUM!!

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RUBYJ

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Reviewed: Nov. 7, 2008

Thought this was pretty good. Had to add extra cider since it thickened up way too much. My kids didn;t like the cider (but i really think they didn't like the swiss cheese. But i ate the rest and enjoyed it.

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