I admit that I am a very picky eater, and today is the first time I decided to try fondue. This is a good recipe, but I think I would cut back on the Gruyere next time. It's quite strong, at least for my tastes. This first try, I cut it back to about three ounces and used 3 oz of white cheddar I had left, and even then it was pretty strong. Although, I used Jarlsburg cheese instead of Swiss, so maybe that's part of it.
Also, the lemon and flour advice is very helpful. :)
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Mar. 30, 2014