Reviewed: Oct. 23, 2009

I made a couple changes to this recipe. I used chicken broth instead of wine. I changed the cornstarch to flour and added a few ounces of jalapeno pepper cheese. It was delicious. My family loved it.

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Shelley Marchand

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Reviewed: Sep. 23, 2009

This is nice because the flavour isn't as strong as some other fondues I've had. Especially a brie one with a tiny amount of gorgonzola, which totally wrecked it. This one works much better.

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ZoeySnowey

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Reviewed: Feb. 15, 2009

I served this for Valentines Day for my husband. We both loved it. I did end up being a little on the salty side. Neither of us seemed to mind it as it wasn't overpoweringly salty. (I should have tasted it before adding additional salt) I don't keep wine or sherry on hand but I did have white cooking wine and cooking sherry so there wasn't an alcohol taste like some of the other reviewers found. Since there was only two of us eating I cut the recipe in half, except for the garlic, I still crushed up 2 cloves and it was perfect. I served this with beer bread, cooked chicken (seasoned with salt and pepper) apples and veggies. We both loved it!

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ShawnDell31

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

This recipe was not what I thought it would taste like. The wine taste is overpowering. I wouldn't recommend serving it to guests.

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luvs2cook

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Reviewed: Jan. 16, 2009

Let it sit a little before serving to let it coagulate a bit so it is not runny when you eat it. Other than that, this makes a delicious fondue! We used grilled chicken, apples, and baked french bread to dip.

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Elisa

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Reviewed: Nov. 27, 2008

I elected to make this fondue for a wine & cheese party based on its simple ingredient list and good reviews. This was the worst fondue I ever tasted. Peeling the brie also proved cumbersome. It was very bitter and the taste of alcohal was stong. I used a white table wine as opposed to a dry white wine and maybe this substituation, which I deemed minimal, caused the problem.

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CHRISV348

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Reviewed: Sep. 19, 2008

I absolutely love this fondue! A little tip: I mix the cornstarch with a bit of water to make a sort of paste, then add that to the pot with the wine and cheese. I think that helps the cornstarch "set" and give the fondue thickness. Otherwise I've had it come out too lumpy.

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peatunia

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Sep. 9, 2008

This was good, not my favorite, but my hubby really liked it. I liked that it was not too thick. Went great with granny smith apples and bread.

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bratsch

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

Delicious! It is such a simple recipe but who doesn't like melted brie!?! I made this for a New Year's Eve party and it was the hit of the party. Get ingredients always make the dish so don't be cheap with this dish.

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Lish

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Islip, New York, USA

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Reviewed: Jul. 17, 2008

This is a great and easy way to make a cheese sauce. Although I was apprehensive at first, I really liked the cornstarch tossed with the cheese. Much easier than making a roux based sauce. It melted nicely without getting grainy. I also liked that it contained ingredients that I had around the kitchen. I might change up the cheese next time, it was a little too salty. Could have been the butterkase cheese I added to increase volume.

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Foodie Girl

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jun. 14, 2008

This recipe has potential but not as is. All you can taste is alcohol and LOTS of it. My husband and I tried it because I was considering it for a party. We ended up having to double the cheese and it still tasted like liquid wine.

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April

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Reviewed: Dec. 23, 2007

I followed this recipe to the letter - so I don't know why my review is so different then the rest. But I threw it out rather then further subject my guests to it. One attendee described it as 'tasting like communion'. I will not make it again - I should have gone with the Baked Brie instead :(

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RIKI76

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 10, 2007

This was delicious! Next time I'm going to double the recipe... it was one of the first things gone at my holiday party. I didn't even get to the nutmeg as everyone had started eating it without it.

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whatsupcupcake

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

Delicious!

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Luv2Pits

Cooking Level: Expert

Living In: Parker, Colorado, USA

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Reviewed: Oct. 27, 2007

Tried this last night for a "girls' night out" with friends. It was a big hit - - - flavors are wonderful. One tip: to remove the "rind" from the brie, put cheese in freezer for 10 minutes and the peeling is a snap.

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