Reviewed: Aug. 28, 2006

I followed advice posted by others, but i didnt have any lemon juice. It was rather stringy, but we had a blast! we will try it again, lemon juice or not!

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2 users found this review helpful

Reviewer:

Pippamouse

Reviewed: Aug. 20, 2006

This was divine! It took other reviewer's advice and used Sauvignon Blanc and 1/2 tsp. of lemon juice. My local grocery store stocks a depressingly weak variety of cheese so I had to substitute an obscure Norwegian cheese for the gruyere. It still turned out fabulous. Thanks!

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6 users found this review helpful

Reviewer:

CookingDiva

Cooking Level: Intermediate

Reviewed: Jul. 26, 2006

My family loves this one the best. We do a great deal of "family fun fondue nights" and this one won. I only gave it 4 stars since the swiss is rather strong for me, but that is how my family likes it, so alas, it stays as is. I do add some garlic and lemon juice.

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3 users found this review helpful

Reviewer:

CHEMROSE

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

Reviewed: Jul. 18, 2006

Great recipe...the only one I found with all three cheeses in it. I changed it just slightly...instead of making the roux (butter and flour) I just tossed the cheeses with 2 Tbsp. cornstarch before I added it to the wine. I also stirred in about 1 Tbsp lemon juice and some dry mustard...just to add a little kick! Thanks for the idea!

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4 users found this review helpful

Reviewer:

NCM

Cooking Level: Professional

Home Town: Sauk Rapids, Minnesota, USA

Reviewed: Jul. 4, 2006

This was wonderful!! I followed the recipe exactly except - I did add a little bit of lemom juice like the other readers suggested, I think it definately helped to keep cheese from seperating, it came out beautifully! Very rich and I even heated it up the next day and was still yummy! I had it with apple slices (granny smith) and bread, will make again and again!

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5 users found this review helpful

Reviewer:

Karen

Reviewed: Apr. 20, 2006

This fondue was great! Better than any kind I have had at the Melting Pot. I took the advice of previous raters and added the flour in with the cheese instead of with the wine and used lemon juice (and heat) when it got too thick. I do also recommend using Savignon Blanc for the wine.

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9 users found this review helpful

Reviewer:

DakotaSMS

Cooking Level: Intermediate

Reviewed: Mar. 20, 2006

This was worse than mozzarella cheese. It was so stringy we had to pull it apart with our fingers. I even tried doing the lemon juice trick and we still had to wrestle with it to get it out of the pot. Will not make this again.

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3 users found this review helpful

Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 21, 2006

this cheese fondue was wonderful, i made it for a group of 10 people and served with it a variety of breads.

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1 user found this review helpful

Reviewer:

nikki3

Cooking Level: Intermediate

Living In: Chatham, Ontario, Canada

Reviewed: Feb. 11, 2006

I made this for my husband and he loved it! I do have a few suggestions - First, DO use a Sauvignon Blanc for the wine. Second, SHRED the cheeses and toss the tablespoon (or so) of flour in with the shredded cheeses instead of cooking with the wine. Using a double boiler or Fondue pot typically used for chocolate will also help keep this from clumping and/or burning. Last, I omitted the butter and rubbed the pot with a garlic clove before simmering the wine. Enjoy!

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884 users found this review helpful

Reviewer:

kgravy

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Longmont, Colorado, USA

Reviewed: Dec. 19, 2005

This recipe was a big hit with my family. It was delicious with apples and french bread. Grating the cheese did help to make it melt faster, and a few drops of lemon juice took care of the clumping problem. We had to fight over the last drops at the bottom of the fondue pot! Next time I will make more.

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58 users found this review helpful