Reviewed: Nov. 11, 2009

Great fondue! I dipped peppers, broccoli, veggie meatballs, veggie sausage, and wheat ciabatta bread into this. The only thing I had to change was the amount of liquids (milk & wine). I had to add more gradually as the cheese melted otherwise it wouldve been a huge cheese ball. I used a pinot grigio.

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BECKY R

Cooking Level: Intermediate

Home Town: Palmer, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

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Reviewed: Aug. 17, 2009

This recipe turned out fantastically. I used apple cider instead of wine and left out the onions and spinach (which I can't have due to medical reasons) and it still tasted great. I mixed everything together and put it in the fondue pot over low-medium heat. This worked out well, nothing burned and the cheese was smooth.

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Ettare

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Reviewed: Aug. 11, 2009

I did not care for this recipe.

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ealow

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Reviewed: Jun. 27, 2009

I'm actually surprised this one got such good reviews. I halved the recipe and I'm REALLY glad I did- less food to waste that way. The cayenne pepper completely took over the flavor of this. I used all organic ingredients. I couldn't eat more than a little of it- all I tasted was the burn of cayenne, no cheese, no other flavor. The people eating with me felt the same way. I would -not- recommend this recipe with the current proportions.

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Satsuki Rebel

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Reviewed: Apr. 5, 2009

This was very good. My first time doing fondue and all my guest loved it. The pan was empty. Wiped clean. I used cut up italian bread, broccoli, green and red pepper. Yummy.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

Delicious just the way it is!

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Chelsea

Cooking Level: Intermediate

Living In: Rockwall, Texas, USA

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Reviewed: Feb. 15, 2009

I made this for a fondue party with friends tonight and it was a hit. I followed the recipe exactly but added the milk at the end as other reviewers suggested. I added a bit of lemon juice as a precaution but I don't think it was needed. This recipe does have a little kick to it but we loved it!

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Blueheaven244

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Feb. 6, 2009

Not sure what the deal was, but it wasn't cheesy enough. We aren't fans.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jan. 17, 2009

Delicious! The flavor was great, the consistancy was a little thick so I added more water. I didn't use wine (personal preference). Perfect with ham and bread and brocolli and I also liked with celery. Thanks!

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Jan. 17, 2009

Delicious!

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MsRebeccaZ

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jan. 17, 2009

Very good!

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Connie

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

Perfect fondue- huge hit!

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Tammy

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Reviewed: Jan. 5, 2009

Made this exactly as written, and it was excellent! Rivals the restaurants. My husband couldn't get enough of it - he even used it as a dip for his beef during the second course!

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PAZZOBELLO

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Jan. 3, 2009

This was awesome. I made this for New Years Eve and everyone loved it.

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RGere

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Reviewed: Jan. 3, 2009

Everyone seemed to love this fondue and it did have a very good taste. I followed previous users directions and added in the milk last and used lemon juice to help with the stringiness. This was served at a party and there was none left-- I am ultra picky and noticed that it did have a grainy-- not smooth texture. There has to be a way to fix that-- but I am not sure. I rated this a 4-- since the taste was good but texture was off-- otherwise this would have been a "5".

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Samantha

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jan. 2, 2009

Made this for a fondue party and it was everyone's favorite. I served it with cut up fresh veggies and it was perfect. Thanks!

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CERAWALLACE

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Reviewed: Dec. 23, 2008

I also added gruyere cheese. It was perfect, unfortunately my fondue pot didn't cooperate with me. It was either too hot or too cold, and then in all congealed. Still tasted great though!!

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Dec. 13, 2008

I've never even had fondue before so I wasn't sure how this was supposed to turn. It was a little thick, but the flavour was amazing, it was SO good. I made it for a party and everyone loved it. I just threw everything in a slow cooker and let it melt while I was making other stuff for a party.

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acyland

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Dec. 11, 2008

I made this for the first time for a birthday dinner with friends. My friends liked it and ate most of it, however I thought it was too grainy and was disappointed with its texture. Flavor was good, but I didn't care for the thickness or texture. Won't make this again. I am looking for a smoother cheese fondue recipe. Guess I will have to try it out before I serve it at a party!

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Vicki921

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Reviewed: Dec. 6, 2008

This is a staple in our house. Everyone from my husband to my 4-year-old loves it. The flavors taste better after it has warmed up for a while. I use half the seasonings because it is too spicy for my kids otherwise. Beware that the milk will curdle when you heat it up with the wine. I do not use a separate saucepan, I just pour the wine into the fondue pot and bring it to a boil. Then I reduce the heat, and add the cheese and milk. I've made it about 15 times over the last year and do not ever find it to be stringy or without flavor. There is never any leftover if I make it for a party.

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Montrod

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Creamy Veggie Fondue

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