Not good. We thought the addition of broth to fondue was a little strange, but the rest of it sounded good...... And the taste WAS pretty good, really. Unfortunately, there was so much liquid (between the broth, wine, and lemon juice) that the cheese (and I used both regular Swiss AND some Emmentaler to class it up) just formed one big lump in the liquid. I've made fondue before, and I understand that adding lemon juice can reduce clumpiness, but this wasn't just clumpiness. It was a lump of cheese in a pool. Taste-wise: 3 stars. Fondue-ability: 1 star. There are better recipes out there.
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