Cheese Fondue with a Twist Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 1, 2010
The taste was pretty good. The cheese combo is good. But the looks with the basalmic left something to be desired. I used too much corn starch as it thickened up way too much. Not the recipes fault. Gotta watch that! I think it might have been excellent without any cornstarch. And while the basalmic added flavor...it just didn't look right. Can't find white basalmic. Of course, making fondue once a year makes it hit or miss...miss this year...will keep this - interesting flavor, but will look for others. Cathy
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Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jun. 29, 2009
I can't say this is "THE BEST" only because I have yet to compare it against others, but I made this the other night for my husband and some friends and we all really liked it! We served it with German bier sausage, light rye, sour dough and granny smith apples. It was a hit and SO yummy! We had a bit of trouble getting the gouda to melt completely, but it still tasted wonderful! Thanks for the recipe!!
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