I've been making this cheese fondue recipe since the early '70s. Always so good!
I've been making this cheese fondue recipe since the early '70s. Always so good!
It's so funny that fondue has made a come back, however, in our house, it never left. I've tryed many fondue recipes, but this is my favorite. I did skip the nutmeg and I found that garlic powder gives the dish a nice flavor. We used to use day old french bread, but found that the bread is a lot crispier and lighter if warmed in the oven. Delicious, Sheila and thanks! As a P.S.; for those who found a clumping problem, we toss the cheese with the flour first instead of adding it in later. This should eliminate any clumps.Read More
It's so funny that fondue has made a come back, however, in our house, it never left. I've tryed many fondue recipes, but this is my favorite. I did skip the nutmeg and I found that garlic powder gives the dish a nice flavor. We used to use day old french bread, but found that the bread is a lot crispier and lighter if warmed in the oven. Delicious, Sheila and thanks! As a P.S.; for those who found a clumping problem, we toss the cheese with the flour first instead of adding it in later. This should eliminate any clumps.
Easy and actually better than at my favorite fondue restaurant! I halved the recipe with some leftovers, and served two. Adjustments were 1 grated clove garlic cooked with the flour, also, dashes of worcestershire, mustard powder and salt, and slightly less nutmeg. Cheap cooking wine worked fine, but definitely go for the good cheese! Still, classy and fabulous for less than $12, including apples, sourdough & carrots (halved). Couldn't ask for a yummier fondue! Thx!
Help! I made this and the cheese was one big lump. It never really melted. I bought expensive cheese and used a Chardony for the wine? Any hints??
This is one of the easiest and best fondues I've ever had! My company loved it! I have no idea why anyone had any trouble with this recipe. Can't be any easier! I made mine in a pan on the stove and transferred to my fondue bowl before serving. I didn't have any trouble adding the flour to the cheese. I just used my wisk and it was fine. Pefect in fact! I did rub the inside of my fondue bowl with garlic. Later when I rubbed my bread against the inside of the bowl, I could really taste the garlic and it was even better. Next time I'll add a little more. No trouble with it thickening either. It didn't last long enough! It seems to me the complaints I read were about the cheese. My guess is, the quality of the cheese makes a BIG difference! I spent about $15 on the cheese and it was perfect. I also used a good quality white wine. I was told you shouldn't cook with anything you wouldn't drink. I think that's good advise. If you had trouble with this recipe or didn't like it, I'd look at the ingredients you used. We used whole grain baguette bread and it was wonderful! This one's a keeper! Thanks Sheila
If you have problems with your cheese separating, squeeze 1/2 of a lemon into the wine before adding cheese. The lemon is NOT for taste but to help break down the cheese and keep your fondue beautiful all night long.
This is an excellent recipe. I have failed with a couple of different swiss cheese fondues (which can be expensive) and this recipe has all the right ingredients for great flavor and it is easy. Bonus that from start to finish is in the fondue pot. A few hints for the beginning fondueist: dry wine works better such as sauvignon. If it seems runny add more flour, if it seems too thick and stringy add lemon juice (or check your sterno) I use a ceramic double boiler fondue pot. These can be a little expesive but they will not burn the cheese. The stainless steel pot that sits on the flame will burn the cheese. I haven't used a cast iron fondue pot but this might work too as cast iron distributes heat more evenly so the hottest part of the pot is not the bottom.
This is the first time I made fondu and it came out great. It's not the smoothest blend but then you're not using that fake, pasterurized cheese stuff. For the recipe I used Swiss, Edam and Guyere and added about a tablespoon of Red Cooking Wine. I followed suggestions from other users and tossed the cheese (shredded) in flour and added a few drops of lemon juice. I also did not use a fondu pot rather a crockpot and warmed the wine in the pot first and then added the cheese and just set it on low and let it melt on its own with occassional stirring. The aroma throughout the house was absolutely wonderful and tempting. I must add that this is NOT a reheatable dish - if you don't use it all, don't try to save it. This is an excellent, easy recipe and received rave reviews from my guests. Thank you for sharing.
This fondue is absolutely fantastic. I'm a huge fan of The Melting Pot, which is a chain of fondue restaurants. I actually prefer this recipe to the fondue sold at The Melting Pot! I'm a big garlic fan, so I add a glove of garlic with the wine. It's amazing.
Try mixing the flour with the cheese before adding it to the wine. I worked for the Melting Pot a fondue restaurant and this is an awesome starting recipe. If you dont want to use only bread, try using vegetables like carrots, celery, blanched broccoli and cauliflower. You can also use brown baguette bread. As for adding more flavor, try adding jalepenos, or add in spinach and chopped artichoke hearts. Bacon is a great addition as well. Adding fresh ground pepper gives a lot more flavor. Also, instead of using wine, use chicken boulion or a light beer. Hope you enjoy! Also check out chocolate fondue or an entree (steak, chicken, scallops, lobster tail... Its delicious!!!)
Just read a review saying the FONDUE was thrown away for being "too cheesy." Too cheesy! Fondue. It's a CHEESE DIP. If you're not looking for something that tastes like cheese, don't make cheese fondue. Seriously.
When the cheese thicken up, I added a little more wine. The biggest key is to keep the flame up high enough to not let it cool. If it does add more wine. If you like garlic, try rubbing the pot before you add the wine, VERY nice. Also Great without garlic! This far better than best fondue restaurant here! Thank you for sharing it!!
Another tip for smoothe cheese is to pre-flour the cheese before you put it in to be melted. After grating cheese, mix it with the flour. It's a tip I learned while working for a national fondue restaurant. Works great.
We used Gruyere and White Cheddar with our favorite white wine and this recipe was to die for!
Very good! The only thing I would change about this recipe is the amount. It made enough fondue for dipping at least two loaves of french bread, which is closer to 10 servings. Next time I will cut the ingredients in half.
Made this for lunch for fiance and me and we loved it. It came together very easily and has a great consistency. Emmentaler/Emmenthaler Swiss cheese is especially tasty in this if you can find it. I used a Chardonnay for the white wine (any Pinot Grigio or Sauvignon Blanc would probably work well too - I would stay away from "cooking wine" since it's got extra salt and chemicals, and use wine that is especially meant for drinking). A previous reviewer suggested mixing the flour in with the grated cheese before adding them to the pot and that was particularly helpful. We ate the fondue with bread, roasted potato chunks, meatballs, steamed button mushrooms and steamed broccoli. This is going to be my go-to cheese fondue recipe. Thank you!
this was a really good recipe, however, I needed to alter it because it wasn't as flavorful as I would have liked. I adjusted the recipe as follows: add an extra 1/2 cup of white wine (a good portion of it evaporates while simmering). Delete the 2 Tablespoons of flour. It made it too pasty and glue-like. Add an extra 1/4 teaspoon of nutmeg. Add a half cup of dry cooking sherry. The next time I make it, I'll also add some minced garlic clove, ground black pepper, and lemon juice to add a bit of zing to it. The original recipe was good but extremely mild. A good base to work with, though, for your own kitchen experiments. The extra wine and sherry will give it a sure kick. I served it in a rye bread bowl, and it turned out to be more of a spread vs. a fondue (did not have room for a crock pot on the hors d'oeuvre table). Highly recommended with green apple slices, veggies, and chopped up rye bread.
This was totally perfect! I even used bagged, shredded swiss and it turned out fantastic! Measurements are spot on :)
This was delicious!! I bought a foundue pot recently and a fondue book from the melting pot. This recipe is as good as the ones listed in the book, but far less ingredients. I made this 2 nights in a row and served with french bread and apples. There wasn't any left. If your fondue is sticking together add a little bit of lemon juice, too thick, slowly stir in more wine, too thin, add more cheese. This recipe is a keeper!
Super Easy to make. I followed the advice of others and tossed the flour with the cheese before adding it to the wine. I used a Sauvignon Blanc that was nice and dry. Spend the money for the good wine especially if you are using good expensive cheese. We dipped boiled baby potatoes, asparagus, baby carrots (blanched), red potatoes, french bread, grapes, granny smith apples and grape tomatoes. Made this for Fondue Virgins and they loved it ! Will keep this recipe !! I did add the nutmeg which I was hesitant about but it turned out great !
Fantastic! I've made fondue numerous times. However, the consistency was always hit or miss. It sometimes would separate, cheese from wine. Very rarely did it have the look of The Melting Pot's fondue. This recipe easily duplicates that luxurious consistency and taste from a restaurant. The only taste we missed was the faint hint of garlic rubbed on the fondue pot, prior to beginning cooking. Of course when choosing a wine, especially for this recipe where the wine plays a dominate part, take a cup from whatever you are planning on drinking. The wine definitely does make a difference. If you wouldn't drink it on it's own, then you will not like it in any fondue. Thank you Sheila, this was delicious.
Suggestion: take a garlic clove, cut in half, and rub the inside of the pot with it before you put the wine in. This adds a lovely savoriness. You can use Emmental instead of Gruyere. I also omitted the flour, because the fondue is thick enough on its own. This is a good basic recipe that is definitely a crowd pleaser.
this fondue was WAY too cheesy. the flavor was just overpowering. we ended up throwing it all away...what a waste of cheese and money :(
delicious. I have made as is and I've also tried substituting the wine for apple cider! Both ways got rave reviews! this is my go to fondue recipe
OK, so I'm a guy. That will explain everything. White wine? I used some old White Zinfandel that my wife's been sipping at (I hardly drink at all), maybe a half-pound of Swiss and a third or so each of Muenster and Provolone. We didn't have nutmeg, so we used thyme. No added salt; there's enough in the cheese. I read a few of the reviews about lumping and figured I'd help my odds with a little lemon juice. Added a dash of garlic powder just for the heck of it. My wife cut up an English cucumber and a red bell pepper and some kind of crusty (not French) bread. It certainly wasn't the recipe's fault if this turned out awful, but it didn't! My wife and I are both bloated on a fine, fine cheese fondue dinner. Folks, if I can get it right, anybody can! Enjoy.
I am a good cook, and this did not work at all!!!!! The chesse was lumpy, stringy, and terrible!
I liked this fondue a lot. I only gave it four stars because I changed a little bit - I added 2 TBSP of lemon juice per all the fondue sections of the cooking websites out there. I used an extra half a pound of Emmentaler cheese with the Jarlsberg & Gruyere, and I added the flour to the cheese first to avoid getting lumps. It melted beautifully and was delicious - until the flame on our fondue pot went out. Then it quickly congealed and got lumpy and gross and there was no bringing it back no matter how much wine we added. But until then - delicious! :)
This was excellent. I added two cloves of garlic into the wine and will add more next time. Nice and mild - a good basic restaurant style fondue. Try creamer potatoes with a dash of dill for dipping.
This was fantastic! I rubbed the pot with garlic before heating the wine, and I omitted the salt entirely. The trick to prevent clumping is to toss the flour with the grated cheese, and add it to the wine in very small amounts, keeping the heat low and constant. The result was perfect! We prefer to use apples and cocktail sausages as dippers, instead of bread. Yummmmm.....
I was a little let down by the oil content in the cheeses I selected. This is a great dish! I am part Swiss and had the pleasure of growing up eating this stuff and take it from me; this is a great version. The white wine and flour were new to as I usually use Kirsch instead (I actually thought this version with wine was better - Sorry Dad!).
This is a great base recipe for fondue. I did add 1/2 a tsp. of Colman's ground mustard and 7 ounces of Velveeta in place of 3.5 oz's of each of the other two cheeses because the the first time I made it the recipe was a bit strong and a bit too oily for our taste. I also rubbed the fondue pot with a clove of garlic before placing the ingredients in the pot. Also, a rule of thumb for a great fondue is to make sure to toss the shredded cheeses in the flour instead of adding it to the pot. This will prevent clumping and will make a much smoother fondue.
Impressive and easy. I didn't have any sterno for my fondue pot so I used a double boiler. I rubbed the pot with garlic, added the wine (Bogle chardonnay) then the grated cheese tossed with the flour...slow and steady. I also added the recommended lemon juice, about a tablespoon. No clumps, nice and smooth. Served at the table in the double boiler to keep the cheese fluid. Next time I might try adding another 1/4 cup wine to thin it out just a bit. This is the recipe to use if you have never made fondue before. Do make sure you use good quality cheese. I used Swiss Emmentaler and Gruyere.
I served this at book club and only have a small candle lit fondue pot - so of course I cooked it on the stove first. I used the expensive cheese in the recipe and an $8 bottle of chardonnay. I doubled the recipe and shredded the cheese then I put it in a gallon ziplock bag and added the 1/4 cup of flour to the bag - then added it to the wine. It was perfect. At first I thought it was going to be a big clump but after about 30 minutes of simmering on the stove it was great.
This was excellent, I doubled the recipe, I used 1/2 lb. Gruyere, 1/2 pound emmantel, and 1 lb of Jarlsberg cheese. This served 10 people for a fondue party. Make sure your fondue pot is double boiler style, or cheese may burn.
this is a great basic recipe that can have many variations. i also found that using a wisk took it from grainy to smooth and creamy. yum!
Very good! The only thing I didn't add was salt and I did add 1 clove minced garlic. Was a bit thick. I think I'll omit flour next time. For dippers I used broccoli, cauliflower, carrots and green apples! The five of us ate almost the whole pot!
I worked at a Melting Pot for several years in the early 90's and this is the exact recipe we used for our traditional swiss cheese fondue. It's excellent! It's also good with a smidge of Kirschwasser (cherry brandy) too. Yummy!!
yummy! I used Emmantaler swiss and Gruyere. My husband enjoyed this on Valentine's Day. Next time I might rub the dish with a bit of garlic for a little more flavor.
This is the same recipe that I use, except that mine says the salt is only if you want it and I don't. I agree with the reviewer who said that they were told to only cook with something that you would drink. That is definitely something to cook by. This recipe is made all in the fondue pot, but the truth is that is depends on the type of pot and the type of heating (candle, electric, etc.). It makes a difference how hot the temperature gets and how much control you have over that heat. It can help to make the foundue in a pot on the stove and transfer it into the fondue pot. It also helps, as another reviewer mentioned, to add more wine when the mix becomes thick. (Or add cream if you are making chocolate fondue.) Also, tossing the cheese with the flour eliminates the clumping issues with the flour. For the person who said that the cheese never melted all the way, you did not have enough heat and might have benefited from melting in a pan on the stove and transferring it whene it was melted. Thanks Sheila for sharing this!!
I was very excited about this recipe after all of the good reviews. However, it was so awful I was unable to serve it to my guests.
this was overall a pretty good recipe. i made it twice last wknd. it needed a little more flavor, so i added a splash of kirsch, salt & pepper, and a tiny bit of cayenne red pepper. much better! i used emmentaler instead of gruyere & it turned out fine. to make the perfect consistency, coat the shredded cheese w/a little flour 1st, then add small amounts at a time, making sure the cheese is completely melted w/each addition. i also used a mini crock pot which worked great, as i was able to melt the cheese quite easily in the microwave using the crock pot stoneware. also, have the cubes of bread cut up the night before, or the morning of to prevent them from getting too soggy & falling off into the pot--not fun to clean! enjoy! make sure you have some good chilled white wine on hand : )
I tried it with the ingredients exactly as written, and it was really good. I did make some changes to make it perfect: 1/4 tsp garlic powder and a few drops of Worcestershire sauce. Also did as someone suggested and tossed the cheese/flour together before melting. I had no problems with clumping. I used Sauvignon Blanc. Served it with french bread, a cut up apple, carrots and celery.
Delicious recipe! Served the fondue with a loaf of crusty bread, steamed baby red potatoes, par-boiled asparagus, and red,green and yellow pepper slices. I should have made a double batch ~ not a drop remained. Thanks for the recipe!
Very tasty recipe! I used smoked Gruyere, less nutmeg, omitted the salt, and added a spoonful of Dijon mustard. I also toasted the bread. Perfect amount of cheese for the bread, too. Yum!
This was a good recipe, but a little thick. I had to thin it out with more wine and a little cream.
This was good, you should like swiss if you are going to make this also. I think I will try with apple cider next time, as my son liked it but would like to try something else besides the wine next time. My fondue pot can go in the micro, so I heated to get it to melt quicker, no problem with lumps. We had a Fun Friday Fondue night, picnic on the floor. We dipped shrimp, granny smith apples, bread and I had got a strip steak cut in pieces and I had fried in oil before. If you have leftovers, use it to put in FRENCH ONION SOUP.. YUM.
This was really easy - I used cheap Swiss cheese and expensive Gruyere ($9 for a brick!?!) and the cost might make me make this less often, but it worked great. We dipped grapes, bread, beef, broccoli, apples, and pretzels into the cheese - a fun little lunch party on a weekend. I also had no nutmeg but think it turned out just fine!
This turned out really well for me. Not lumpy at all! It's dangerously delicious. I serve it with bread cubes and blanched vegitables. Personally, I prefer skipping the nutmeg and adding some mustard instead but it's no fail either way. I also rub the pot generously with garlic before I add the fondue. I feel for the reviewer whose expensive cheese was wasted because it turned into a big lump. That happened to me years ago. I called my mother and learned the solution; It was too hot! If you run into this, take it off the heat and the cheese will melt into the liquid. Gentle heat is always preferred when working with cheese!
This recipe is AWESOME. Since my trip to Switzerland 6 years ago, I am a HUGE fan of cheese fondue. The only difference I made was adding ~ 3 Tbsp Kirsch (cherry liquor). I added the flour to the Kirsch and then added into the cheese. Oh, and rubbing the fondue pot with garlic is a must! Thanks for sharing. Taste just like Switzerland!
I love this recipe. The first time I made it I used a French swiss cheese (along with gruyere and asiago). It was good. The second time I used baby swiss, and it was great! I'll definitely use baby swiss with this recipe from now on!
This was perfect. I noticed the recipe didn't give instructions for how to prepare the cheese, if you should shred it or something I "diced" them into cubes everything melted perfectly. One thing I found... Starunner mentioned in their review that this can't be reheated, but I found the opposite! I put it back on the stove the next day added a glug or two of Chardonnay, whisked it while it melted and I actually thought the flavor and texture was just as good! I have no idea why it worked or if it will work for anyone else, as I too was always under the impression fondue couldn't be reheated but it melted perfectly over low heat on the stove.
So good!! Not only is it basic, but it isn't time-consuming. Omitted the nutmeg out of a personal preference, and added a squirt of lemon juice as per the suggestions of other reviewers and it turned out great - I had no problems with the cheese lumping, and served this with bread cubes. Thanks for sharing!
We have fondue every Christmas Eve and this one was a hit! I added a clove of crushed garlic to the wine as it simmered, which added a nice flavor.
Very easy to make. Excellent recipe!
I love Fondue and so does my husband, sometimes dinner is just cheese and bread and apples. This was a great recipe, nice flavor and quick and easy to make!
We spent $32 on quality cheese alone and then it ended up tasting like dirty feet! We had to try to salvage it with fresh parmesan and cheddar and it still just never tasted right! Waste of money and definitely don't recommend.
I'm pregnant and was craving fondue like crazy. I've had this recipe in the past, and loved it, so I thought I'd try it out. I used apple juice instead of wine and used only swiss (I didn't have gruyere), and it still hit the spot! Not exactly the same, but still delish!
Delicious! Every bit as good as our favorite fondue restaurant. The only change I made was tossing in a clove of garlic with the simmering wine and adding a little lemon juice with the cheese as others suggested. Everyone loved it and it made plenty for our family of six. Thank you!!
By far my favorite cheese fondue recipe, and I've had a few. This is exactly how it was meant to taste. Go to Switzerland--where it actually originated as a way to use up hardened cheese and stale bread--you'll see what I mean! Don't eliminate/change any ingredients--it's absolutely perfect as is!
Yum! Melted great, but then again, I have an electric fondue pot. Added flour to cheese before melting, as others recommended, which worked beautifully. Also skipped the nutmeg and used about 1/4 tsp of garlic powder and a few grinds of fresh black pepper. Due to the amount sold per pkg, used 7 oz Swiss and 7 oz Gruyere w/ 1 cup wine. More cheese seems like it would be too thick, but don't know for sure because I didn't try it. Will use this one again!
Just say no and don't waste your time.
Easy and very tasty. We dipped french bread, apples & pumpernickle pretzels
i dream about this fondue!!! this was my first time having AND making fondue and it was amazing!!! i added the flour to the cheese and just added a pinch of nutmeg and about a half tsp of garlic powder...it was so good we ate the whole pot!! i served it with french bread cubes, sliced black forest ham, 3 different kinds of meatballs and large garlic croutons.
Excellent recipe. I skipped nutmeg and salt (there is plenty of it already in the cheese).
This cheese fondue was awesome!! We absolutely loved it. We substituted garlic powder for the nutmeg. I agree with others when they say to use "good quality" cheese and wine. We used a 10 dollar bottle of wine and our cheeses together cost us 22 dollars. This is key.
I really didn't like this recipe. First off it smelled horrible while we were making it but we though it would still taste OK. We were wrong, it tasted as bad as it smelled. I would not recommend this recipe!
Very good, just like the Melting Pot. I served mine with pumpernickel bread and Granny Smith apple chunks. The only downside is that the ingredients for this recipe cost about $25.
I made this last night as an appetizer for Valentine's dinner, my first atempt making cheese fondue. I'm glad I read the reviews before and just like Linda advised, to avoid clumping problems I tossed the cheese with the flour before adding in the pot. I also added a few drops of lemon in the wine. It came out nice and smooth with no clumps. I will be making this again for sure.
Very good and easy. One suggestion: simmer the wine until almost all of the alcohol is gone. Wonderful flavor.
Perfect! Everyone loved it.
Wow! This is a great fondue! Served at a party and went over wonderfully. We did have to add wine a couple of times and stir well, when it started to thicken to much. However, that is to be expected when it's out all night long! Next time I make a fondue, this is the recipe I will choose! Love It!
I made this for Valentine's Day....my first time making fondue. I thought it was pretty good...not sure if I am a fan of Gruyere cheese though. My boyfriend liked it a lot. I used cornstarch in place of the flour. I did need to add a few tablespoons of water to make it less glue-like. Also, used juice of one lemon, which adds a little flavor. We dipped sourdough bread, raw baby carrots (my favorite), boiled red potatoes (boyfriend's favorite) and steamed broccoli.
This is just fantastic! My husband and I do "low carb", so we cook up some chicken, steak, and/or italian sausage chunks and then dip them in this. It is very yummy! Friends love this with bread also. I make it at least once a month.
Basic and tasty. I served with apples, pears, mushrooms, grapes, and bread.
This was OK. Not sure if it was just OK because I was making two other things at the same time and this didn't get all of my attention, or if it really comes out "just OK" every time. I mixed in the ingredients like the recipe called. I think it needed a little more nutmeg and to be mixed up extremely well after adding the salt. The bread makes a differnece as well. I'd probably prefer the bread to be toasted next time, cut up in 1/2 inch cubes. Will try this again to give it another shot, but if I'm afraid that if I were to be making fondue to impress someone I'd probably go with a different recipe. Staying neutral w/ this one for now.
Delicious! I made this recipe for a boyfriend of mine years ago. Now he's my husband. That's some fondue! (I add the lemon juice as other reviews note to help with the melting)
Made the recipe as is except that I omitted the nutmeg. We really liked it. We dipped pumpernickel and ACE Bakery bread (yum!). We also tried dipping apples as another user suggested. Will definitely make this again but next time we'll double the recipe!
I love this traditional fondue. Apples are also great for dipping.
I like this recipe because you can change it up. My kids don't care for Swiss. This time I used sharp cheddar and Gouda. We dipped sautéed mushrooms, steamed broccoli,sausage and bread cubes. Our Valentines Day tradition.
Excellent and very authentic fondue! I shredded the cheese in the food processor and then tossed it with the flour, melted it on the stovetop and added the seasonings. THEN I added it to the wine, which I had allowed to simmer in the fondue pot first. It took two capfuls of lemon juice to "de-clump" it, but once it smoothed out it was PERFECT!!! Easy, delicious, and fun--you can't go wrong with that recipe!
Very Good! I would definitely make it again. I did a make do version of this recipe. I used chicken broth instead of wine and all emantaler (swiss) cheese. Very good!
This was my first time making a fondue. Following a few of the suggestions mentioned by other reviewers, I shredded the cheese and tossed with the flour before adding it to the pot. Other than that, I followed the recipe as stated. It was GREAT. It was served to guests and it got lots of oooh's and aaah's!
Very good--grated the cheese, tossed the cheese in flour, rubbed down the pot with garlic, use a little realemon (didn't have a real lemon) and then followed the ingredient amounts as listed. This is a very tasty fondue that reminds you of restaurant quality. This was my first fondue--it will definitely be a repeat!! Four stars due to the directions being tweaked a bit for fool-proof fondue!
This was a big hit at my party! The nutmeg is so key, and I used to hate it so I was very tempted to leave it out. I'm so glad I didn't! I'll definitely make this one again and again, I've already done it twice! PS- Thanks to the reviewer that gave us a heads up about tossing the shredded cheese and flour before adding it to the pot. The first time I had not done so and found many lumps in my fondue. The next time I had a much better consistency.
Tossing the shredded cheese with the flour before adding (slowly) to the wine and stirring constantly created a nice creamy melt. Easy and delicious. I substituted a bit of garlic as others had suggested.
This was my first time making fondue with my new fondue pot. We had friends over for New Year's Eve, and I was really disappointed in how this came out. The cheese was very strong tasting and overpowered anything that was dipped into it. Also, it was stringy even when first melted on the stove. Soon after it was in the fondue pot, it became a gloppy mess. Barely anyone touched it, including myself. I tried all of the hints that other reviewers suggested, all to no avail. I will not make this fondue again. I gave it two stars because I'm hoping that I can salvage the expensive cheese mixture in grilled cheese.
made the recipe as is, expect tossed the flour with the cheese as I usually do and it was delicious... I wouldn't change any ingredients. I am french Canadian and grew up on cheese fondue, it was never out of fashion here!!
This recipe gets raves reviews from all of our friends! We altered the recipe by adding in 1/3 cup of asiago cheese adding even more flavor!
I think I'm partial to the recipe for Cheese Please Fondue with ranch flavoring. I was really excited to try this, but was frustrated with the grainy texture which I tried so hard to avoid by using lemon juice and stiring the cheese in well. I read Alton Brown's review on fondue and I think the key is LOW TEMP after adding the cheese. Still though, the flavor of the ranch in fondue was my favorite and complimented the french bread and vege sticks so much better.
This was my first attempt at fondue and we loved it. I made this for myself and my husband for Valentine's Day so I halved the recipe. I used Gruyere cheese only and I coated the cheese with the flour before adding it to the wine and I left out the salt and the nutmeg. I did not miss the salt at all. I wasn't sure how nutmeg would pair with a strong wine taste so that is why I chose to leave that out. We used crusty pieces of french bread and cauliflower florets for dunking. YUM-O! My new fondue pot will not go to waste and I have justified this purchase to my husband. It has been a good day!!!!
the flour should be added before melting the cheese,this way prevents the cheese of separating from the wine..adding Kirsch with the wine would be the perfect match with these 2 kinds of cheese!
This was just excellent. My daughter, who normally does not like anything to "cheesey" could not get enough of it. I had no problems with the cheese lumping. I also added the flour to the cheese first. As others did, I rubbed garlic in the pot and cooked it on the stove and then transferred to the fondue pot. I did not add salt or nutmeg. This is the cheese fondue recipe our family will use from now on!
Wonderful recipe! I changed my cheese around a bit...guyere, swiss and blue cheese crumbles. Only a few blue cheese crumbles or the taste will be too much. Served with brocolli (big hit), carrots, sliced raw yelllow squash, red & green apples, french bread, & cauliflower. Delicious. The lemon juice idea was GREAT and my cheese stayed a wonderful consistency the entire meal. Thanks! ~Laura in Decatur
Wow, this recipe was so delicious!!! I added a little cheddar and a dash of garlic powder and Im sure it would have been yummy without it. I made it for several girlfriends and we all devoured it. I got so many compliments. This will always be my go to cheese fondue recipe in the future. Yummy!!!
This was the first cheese fondue I ever made and we thought this one was very good. I think the wine taste was a bit strong so I would probably use less next time. After reading others suggestions we only used about 1 tablespoon of flour and we also added in some fresh coarsly ground black pepper which added a bit of a zing to the flavor.
SO delish! I used Pinot Grigo, and everyone enjoyed it!
My first time making fondue - this recipe was very tasty and easy to make. My husband loved it and I will be making this again - thanks for the recipe
sooo good. we're melting pot lovers here and adapted this recipe to make it more like the fiesta cheeese option there. we started with a cup of light beer, sauteed and added 1 shallot and 2 diced jalepenos. with the flour we added a light sprinkle of cayenne. used 1lb sharp cheddar and about a .25lb of mozzarella. served with tortilla chips, diced bread, apples, carrots, celery. sooo good, the apples and pumpernickel are my faves. thanks for the inspiration!
Very good. Added minced garlic & some lemon at the end. Served with polish sausage slice, apples, broccoli, cauliflower, & french bread cubes.
This recipe is the best I have found. My family loves it. We use this fondue every chance we get.