Reviewed: Jan. 17, 2012

I had my first Fondue party and served several different cheese and chocolate fondues. This was, by far, the favorite of the evening. It was easy, creamy and maintained a great texture.

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Reviewer:

3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

Reviewed: Dec. 8, 2011

I absolutely love this recipe. It is my go-to quick and easy fondue recipe (I make it at least once a month!). I have never tried adding the spinach. And I definitely agree that it is important to use bricks of cheese that your grate yourself, and add the milk last. Also be careful not to heat up the cheese mixture too quickly, I wasn't paying attention and cooked it too fast once and the cheese became lumpy and wouldn't blend in well with the milk/wine. I also add more milk/wine at the end if I want it to be a little less thick. Great for heating up the next day to drizzle over a baked potato or pasta noodles. Add a little milk when you reheat to help make it creamier.

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Reviewer:

mrucker

Cooking Level: Beginning

Home Town: Oxford, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 11, 2011

This is a really good recipe. We had it at a baby shower in mini rolls... as bread bowls. We dipped veggies and crackers in it. Then ate the bread bowl at the end. Kept it in a crock pot next to the mini bread bowls to keep it hot. It would be wonderful as a cheese sauce over cooked cauliflower or broccoli. Maybe even a base for a cheesy soup. Another keeper for sure!

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Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Murray, Utah, USA

Living In: Cedar Hills, Utah, USA

Reviewed: Nov. 11, 2011

Anyone who doesn't like this recipe either doesn't like the combo of ingredients or did something wrong in the preparation. The amount of cayenne is fine. I have made this many, many times over the years and it is a hit every single time, without fail, rave reviews. I like the thought of some lemon juice and to thin it out with extra wine or milk so I will try that next. I have never had a problem with the milk. Rye bread is a great idea otherwise any veggie works and I generally use Scoops for dipping. Awesome as is!!

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Reviewer:

BETTYCROCKER69

Cooking Level: Intermediate

Reviewed: Oct. 17, 2011

YIKES! I should have known when I added all that cayenne pepper -- this had way too much heat! Even my DH, who loves extra spicy things, thought it was too hot. Did not enjoy this. Sorry.

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Reviewer:

Jill

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Jul. 20, 2011

my favorite fondue by far! i halfed the cream cheese,omitted the spinach and added dried mushrooms and fresh garlic for an earthy version!

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Reviewer:

heather

Reviewed: Mar. 1, 2011

I did enjoy this fondue. I was between 3 & 4 stars. I just didn't like the cream cheese effect in fondue. I'm more inclined to a roux-type base.

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Reviewer:

Cassi Kiel

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Cooking Level: Intermediate

Home Town: Greencastle, Indiana, USA

Living In: South Elgin, Illinois, USA

Reviewed: Feb. 15, 2011

Made this for Valentines Day and everyone loved it. I didn't have any spinach on hand so I omitted that, also added the wine then cheese and milk last. Served with fresh french bread and veggies- I will definitely be making this again!

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Reviewer:

SamanthaMarie

Cooking Level: Beginning

Home Town: North Palm Beach, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: Feb. 1, 2011

So good, everyone loved it!

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Reviewer:

toby

Cooking Level: Professional

Home Town: Austin, Texas, USA

Reviewed: Jan. 13, 2011

This was voted "best fondue" at our last fondue night. I didn't have monterey so I used Bergenost - I think it made it even better! Omitted the green onions for the same reason, and added Parmesan and garlic powder for extra flavor. I agree with the other reviewers - MILK LAST!! And toss any freshly-grated cheese in a tablespoon of flour to help thicken the fondue without making it lumpy. Thanks Al for the great recipe! Couldn't have impressed without you!

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