Wow!!! My husband LOVES cheese...and he loves this fondue more than the Melting Pot's. We stick to the recipe...simmering the wine first like the others suggested. Lastly we serve with cauliflower, broccoli, mushrooms, carrots, bread (usually sour dough), and granny smith apples.

Yummy! My 6 yr. old loved it too. A good way to get veggies into kids!

Based on other reviews, I started the fondue with about 1/2 cup of chicken broth, didn't add the milk and wine a the same time, used a squeeze of lemon to avoid stringiness, and added 8 oz. of Gruyere to the mix. I didn't include the onions or spinach (Dad isn't a fan), but it was still great. Served with steak, baked potato, and blanched broccoli and cauliflower. We dipped the veggies and steak into the fondue, and poured a bit on the potatoes - a cheese field day! Will definitely make again.

This was a winner at my fondue party, everyone loved this tasty yet simple recipe.

The flavor of this was very good but the texture was....different. Not bad just a little strange. Probably my error since I'm a bigginner at fondue. I may try this one again sometime.

Easy, but way too thick and to be honest, I didn't think it had too much flavor. I added additional seasoning even! Not sure we'll try this one again.

Great recipe! This was a hit with my friends - I had read that the leftovers made great sauce for mac-n-cheese...alas, I had no leftovers to try that with! (I even bought macaroni...). Only change was that I added just 1/2 the cayenne, and it was still plenty spicy. Will make again for sure!

Delicious but very thick. I doubled the milk and it was still too thick.

I agree with others: it was a bit grainy, too thick for dipping, and too salty/spicy for our taste. My father loved it, but no one else at our holiday gathering ate much of it at all. We used raw vegetables for dipping and I used high quality cheeses.

A real crowd pleaser! I made this for a Christmas party and it disappeared quickly. Will definitly make it again.

Awesome - Easy!!!

We omitted thenions and made this a traditional cheese fondue. I followed the advice of others and added the milk last. I had chicken stock and more white wine on hand to thin it if necessary which is was. I added a little lemon juice to help with the cheese getting too stringy. We only used 1/2 the cayenne and instead of using garlic powder I just rubbed the instead of the pot with a crushed garlic clove. My family loved it. Of the fondues we have tried in the past, my husband says this is his favorite.

I heated chicken stock in the bottom of the pan before I added cheese. At the end of the cooking time. I added the milk, more stock and wine until I had the consistency I wanted. I have never made fondue before so I can't compare it with another recipe. This fondue was a hit at Christmas. I put tons of stuff on the table to go with it. Of course brread but also sauted veggy-meats. Oysters (cooked before) were the favorite with my family.

This was ok... much thicker than expected. The spice was nice. And lemon juice definitely helped make it less grainy.

Delicious! I was only able to have one small bite before my party and when I went back for more it was completely gone! The crowd loved it!!

I, too, left out the green onion and spinach. It gets 5 stars for ease and smoothness (it had a slightly grainy quality, but melted cheese always does), but I'm only giving it 4 because I felt it had too much cayenne pepper. I only used 3/4 teaspoon, too. Everyone liked it, but the strong spiciness kind of covered up the cheese and wine flavors. Next time I'll only use 1/4 teaspoon. I served it with french bread cubes, cubed turkey breast, shrimp, olives, steamed broccoli and carrots, baked french fries, cherry tomatoes and apples. Will definitely make this again as we really enjoyed it. It will be interesting to try with, say, swiss cheese instead of monterey jack. Thanks for the recipe!

This truly is an excellent fondue. We made it for our Christmas Eve party and it was a wonderful addition to the table. Very cheesy and the spices are just perfect. I was hesitant to use the entire teaspoon of cayenne, but it was just right. Thanks for a great fondue recipe!

I tried the recipe and it turned out "grainy", not a good consistancy. But I added lots of garlic (don't think that that was the reason for the strange texture) and very high quality cheeses, so everyone loved the flavor. They ate lots and lots even after so many other appetizers. I'll have to work with this again and see what went wrong with the texture.

I like this a lot and especially with apples. YUM>

Always a hit at every party! I usually add a bit more spinach - to make it "seem" a little healthier.