Best Formula Three-Cheese Fondue

While the ingredients made a great flavored fondue, the recipe itself is vague at the most. After following the recipe to a T and spending nearly 17 bucks on good imported cheeses, the fondue failed. I searched around online to see what went wrong and found that: 1.) Wine should never be boiled-simmer it instead. 2.) The right wine makes all the difference. Fondue needs a wine with high acic levels to break down the proteins in cheese. Chardonay is bad Sauvignon is good. You can fix a failed fondue by heating it up again and adding lemonjuice. The acids in the lemon juice break down the cheese and makes it more melty. 3.) Cubes? What, 1" cubes? 3" cubes? Tiny, tiny, might-as-well-be-shredded cubes? Just shred your cheese. I fixed the "voted best" fondue recipe with lemon juice. I'm guessing whatever made this recipe work for others probably had something to do with the quality of their cheeses (more emulsifiers melt easier), or the type of wine they used, or they're "ghost writers" related to the author. I'm giving this recipe a single star based on it's lack of informaton and clarity.

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!

I'm rating this four only because of the changes I made. First... don't use cubed cheese - use shredded. Second make sure you pick the right wine. I decided "white wine" was WAY too vague. I used a very dry Riesling and it turned out beautifully. Also toss your shredded cheeses with the flour before putting into the pot. Lastly if you enjoy garlic rub a clove inside the fondue pot. Delish!

With only two of us, we halved the amount of cheese. We also doubled the wine, so our recipe was 4 oz of each cheese, grated, and 1 cup of wine (sauvignon blanc). We followed the comment of using 3 Tblsps of cornstarch (1 1/2 here) and eliminating the butter. We have an electric fondue pot so we just put the wine right in the fondue pot, heated it and added the cheese to the pot after mixing the cornstarch into the cheese. It turned out terrific!

This fondue was absolutely fabulous, I've been thinking about it ever since we had it three days ago! We couldn't find Emmentaler, so we used Edam, and we also added some fresh herbs: chives and a little cilantro, that added some great flavor. Afterwards I also heard on a cooking show that if you add a bit of lemon juice to the cheese fondue it keeps it from getting stringy. I highly recommend this one!

I made this for a christmas fondue party on the 22nd. It was fabulous! The cheeses blended easily, the wine and chedder added just the right tang. I'll make it again for New Year's! (I ended up using 8oz of each cheese, as they were available in half pound blocks from my grocer).

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.

Really good fondue! I used a half pound of each cheese (which I shredded and added to the pot a handful at a time till melted), a New Zealand sauvignon blanc, and served with veggies, granny smith apples, bosc pears, and a crunchy loaf of bread from a specialty bakery. I had no problems with stringiness. It was a smooth, creamy fondue that everyone loved. In fact, we were using the bread to mop up the remaining drops in the fondue pot. Thanks for sharing the recipe!

Outstanding! Having received a new fondue pot for Christmas, I gave your recipe a whirl. The key to this recipe is to blend the flour and butter and wine first, unlike similar recipes. I also added about a teaspoon of ground nutmeg to round it out. It was a huge hit with our friends for a New Years Eve dinner. Consider this one a keeper!

These three cheese make a great fondue- here are my suggestions to make this a success: 1. I used Sauvignon Blanc with a little lemon juice added (1 tsp). It helps the cheese not to be like glue. 2. Rub a garlic clove on the inside of the pot (either the one you're cooking with or the fondue pot). Discard clove. 3. If you don't want to make a roux (it turned out fine when I didn't) shred the cheese, place it in a plastic bag, and shake it all up with 2 tbsp of flour. Omit the butter. Add the flour-covered cheese about a half-cup at a time to the simmering wine-lemon juice combo, letting each batch melt before adding more. Stir in a figure eight pattern.

This was very good. I think I will grate the cheese first next time, as it was difficult to melt the chunks.

I took the advice of other reviews and.. 1. Shredded the cheese instead of cubed. 2. Tossed the shredded cheese with the tbs of flour prior to putting it in fondue. Why? This was the first time it has not turned out stringy. It melted perfectly. 3. I rubbed the fondue pot with garlic, then added the tbs of butter and heated. Then I added the wine to a boil, slowly whisked in the cheese. Hint: I purchased the three cheeses in this recipe at Costco for a fraction of the cost of the deli. Served with: Rosemary garlic bread from Costco.

I make this fondue at least once a year and have for the last 3 or 4. I decided I should rate it. I make it exactly as is, but rub a garlic clove on the inside of the fondue pot, and it is always creamy and amazing. If you don't like it, you must be dead.

This turned out great! I followed the other reviewers' suggestions of omitting the butter, mixing the flour with the cheese, and rubbing the pot with a garlic clove. I also used Gewurtztraminer for the wine, which added a really nice flavor. When I first added the cheese it did look lumpy and awful and I panicked, but thankfully it smoothed out as I kept mixing. Will definitely make this again. The serving size is off, though. I halved the recipe to make 12 servings and it made enough to barely feed my husband and me (and we don't have big appetites).

very good made with any cheese, I used cheese ends from my grocery store deli, it was awesome! Double the recipe if you have more than 3 people.

Very easy and absolutely delicious. I serve with apple pieces and french bread cubes.

Great starter fondue! Changed a few things: Rubbed a clove of garlic in the saucepan, then diced a bit and roasted with a bit of butter. Added 1.5 cups of wine and let simmer down for about 10 minutes. Mixed flour with SHREDDED cheese and coated evenly - used about 3 tbsps. Slowly whisked in cheese and it was absolutely perfect!

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.

Very yummy and very easy to make!

This was sooo good! Only changes for us were bringing wine to simmer (NOT BOIL), shredding cheeses vs. cubes & coating cheese w/ flour instead of in pot, melts more evenly w/ changes...but the ingredients themselves were perfect!

It's fast, easy and tastes delicious. We've used this recipe many times since I found it and we love it each time!

We had this for New Year's Eve. Wow! It was so good. We all decided on the spot that this fondue would be our new NYEve tradition. We did make some adjustments based on other reviews, namely we shredded the cheese and tossed the flour in it - and btw I was not super strict on the exact 7oz of each - I think I had about 8oz of each and just used it all. Eliminated the butter. We use 1 cup of Reisling and 2 tsp of christopher ranch crushed garlic. OMG to die for yummy. We also borrowed a friend's electric fondue pot - wow was it awesome - heats up in about 10 sec and you have totally melted fondue in about 3 minutes. Favorite dipping tidbits: parboiled broccoli, bread, cooked italian sausage, grape tomatoes, parboiled carrots and apples.

have not tried the recipe as written, only as reviewed (like everyone else) Warming wine, adding shredded cheese worked great. I used two kinds of Swiss and a med cheddar.

I gave this 3 stars because it needed some tweaking to be just right. I followed the recipe and found I had wine and butter with a glob of cheese in the bottom. In my opinion, you can never have too much cheese, so I added a block of cream cheese and the juice of 1 lemon and VIOLA perfectly creamy, tasty, cheese fondue. If you LOVE cheese this is the way to go. The initial recipe gave me the start, since I have never done this before, and the rest was up to me. I read everyone's suggestions and think I will try the cornstarch next time.

I've made this the past 4 years on Christmas Eve and its the best fondue! I use a Sauvignon Blanc and serve w/ bread, califlower, granny smith apples and summer sausage. Everyone loves it and it heats up great the next day too!

This was excellent but very, very rich! I don't have a fondue set so I just melted everything in the Slow Cooker and took it to the table. Cut up all kinds of veges & grilled meats to dip with but my favourite was the bread.

I loved this recipe!!! So did my guests. I couldn't find the Emmentaler cheese so I used Edam instead. No matter.. it was sooooo good. If you are a cheese fondue lover.... you've got to try this. I doubled the recipe. There were some leftovers but this is not a leftover type of dish. It turned into a breat implant looking thing the next day! Thanks so much for this recipe Maria. It reminds me of being a kid and skiiing in Canada where they served this. YUMMMMM!! Opps almost forgot... I also used sauvignon blanc wine as others had suggested.

Oh what a waste. I tried it for my Christmas Party tonight and what a waste. It turned out so lumpy. I added more wine, it continued to lump up. The cheese was so expensive and the smell was aweful. Nobody wanted any . NEVER again.

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!

This was wonderful! I was unable to find Emmentaler Cheese exactly, so I substituted a high quality swiss. I also used high quality gruyere and sharp cheddar. (The cheeses were pricey, but I think you have a better result with better cheese selections.) I chose to add Sauvignon Blanc for the wine. We dipped summer sausuage, steamed asparagus, steamed dutch white mini potatoes, pear wedges, and french bread. Everything tasted great! (Especially the pears.)

This was good. Maybe it was the chedder I used, but I think chedder is too sharp and doesn't blend well with the swiss of gyuere.

I thought this meal was great! Me and a friend made it and it was very good. I would recommend using a little lemon juice to make it less stringy and clumpy and use broccoli and french bread to dip. But it was still great and I will be making it again very soon.

Although easy to make, the flavor was very strong. I added 4 oz. of Velveeta, which reduced the fondue's "bite" and salvaged a pretty good investment in cheese!

I followed this recipe exactly and it turned into a pasty mess, it was a nightmare to try and enjoy dinner with my boyfriend and constantly stir the cheese so it didn't turn into a brick. A big disappointment:(

Excellent recipe!! Everyone loved it. I substituted a medium cheddar cheese instead of sharp. I will definetely do this one again!!

So yummy!! I made this for my husband, sister and her husband. We ate the whole pot!! I served it with tender crisp cooked baby carrots, brocolli, and cauliflour; mostly cooked potatoes; rustic bread cubes; granny smith apple wedges.

Yummy! A great fondue that is easy to make but so easy to make. I made it exactly by the recipe and it got rave reviews. It is necessary to cook and stir the cheese mixture for at least 10 minutes to get it fully melted. I cooked mine in a saucepan over a grill at a camp pavilion on the lake before adding it to the fondue pot over sterno flame for serving. It got better the longer it cooked. I will make it again.

The flavoring was good but I didn't like the gritty texture. Perhaps I didn't cook the flour long enough? It seemed to be burning rather than cooking, even with the temperature turned down. Careful when choosing the expensive cheeses. Right next to the Gruyere for $9.99/lb was a choice for $19.99/lb. so there are clearly choices out there. Buyer beware!

Served this at a girls event and nothing was left! Great balance of flavor, not too strong. I did the flour mixed in the cheese before melting, added garlic with the butter and if cheese was too thick I just keept using the wine to thin it out. Served 24 people and none was left. Thanks!

I took this and went further. I used chicken broth for the wine, because my kids wouldn't eat it otherwise. I also used extra cheddar in place of the Emmentaler. It was really good!!! My kids ask for it all the time. We eat it as a meal.

I only gave it three stars because of what happened, NOT because of the taste. Oh, it was divine! I would agree with another reviewer, double the recipe for more than 3 people. Also, HIGHLY recommend grating, not cubing the cheese. I did mine on the stove then transferred to the fondue pot, but once it sat for just a little bit it got very very clumpy. I tossed it back on the stove and added more wine, and although it melted a little bit, eventually I just gave up, put it back on the table and handed out spoons. Everyone was goodnatured about it. Sounds like I was the one who did something wrong, though, because so many others have had success. I served with green and red bell peppers, mushrooms, slightly steamed broccoli (to take out the super-crunch), and LOTS of bread. Definitely a winner... in the Flavor category! :)

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!

This was a lot better than the traditional Gruyere and Emmentaler fondue. One tip I can say that I got from a fondue cookbook is to take the flour and sprinkle it over your shredded cheese. It sticks to the cheese and then you can add it to the wine. I did make mine in my fondue pot, not on the stove. I also added 1 chopped shallot to the wine. Very delicious! Great with steamed broccoli and apples :)

The key to any online recipe is to read the reviews and to tweak it on the feedback given. That in mind, I used a Sauvignon Blanc and substituted Swiss for the Emmentaler (the store didn't have any). I first melted the butter, added the wine, and then tossed in the cubed cheese which I first coated in flour. I whisked everything until smooth and it was delicious. I would also recommend shredding the cheeses for convenience but cubed works just fine. I will definitely be making this again!

I seriously threw everything together in the saucepan and it came out wonderful. and I did not follow the 1 cup white wine because it would have made the cheese too watery, so I used a half cup pinot grigio and more than 7 oz of all the cheeses because I had 5 people and it was allllll gone by the end of the night.

While the taste was excellent, I made the recipe as described and the whole thing curdled. I used a dry Riesling as the wine and someone in the reviews mentioned that lemon juice would make it less stringy so I added a little bit and that actually seemed to make it worse. I'm not really sure what happened. I think it was the cheddar. It was fine until I put that in. I might make this again with only half the cheddar.

Probably will add roasted garlic next time but the mixture of cheese flavors was excellent. Warm the wine first in a pot so the fondue is ready to mix when guests arrive. (It takes a little while to heat up over the fondue pot.)

Better than the 3 cheese fondue we had at the BB last weekend. Fantastic with fococia and granny smiths. Bravo Maria Peet

very good, make sure you spend the money and get the right cheese, it makes all the difference.

Following other comments I used 3 tbsp cornstarch instead of flour and left out the butter, and I grated the cheeses in my food processor and mixed the cornstarch in with them before adding to the wine (Sauvignon Blanc). Also, I used Edam in place of Emmentaler, but only because I couldn't get Emmentaler nearby. The result was truly a perfect fondue and my girlfriend loved it!

Tried this on Christmas eve - since it was only myself and my fiance we used 4 oz of each cheese - grated them and tossed with the flour - eliminated the butter. I did rub the garlic clove in the fondue pot, and simmered a sauvignon blanc first which has just the right acidity. We did need to use lemon to prevent stringiness and it added a fantastic tang to the dish. It was so good (with a crusty organic french baguette which I cubed) that we made it again last night. I think this is a future favorite. Easy too.

I added some parmesan for half of the cheddar because I didnt have sharp cheddar. After it was in the fondue pot I added some fresh cracked black pepper. We dipped butter fried asparagus, broccoli, cauliflower, celery and 2 kinds of crusty bread. It was the perfect New Year's food! Thanks!

We made this recipe tonight, it was really good, we read the reviews and bought Sauvignon. It turned out really good, next time we may just add a little garlic.

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!

I love fondue, but this did not work out as well as I had hoped. Followed the instructions to the letter. Had all good brand cheeses. I did like the flavor, but not the consistency. The cheese was watery and clogged up on the bottom in the fondue pot. We think it may have been the cheddar, but this is just a guess. Won't do again.

I shredded all of my cheeses to allow for the simplest melting. You can't put cheddar cheese in this fondue with great swiss-style cheeses and expect it to turn out well. The cheddar acts as it does with all dishes and becomes stringy. The cheese won't stick to your food the way a good fondue should. I took out the cheddar on my second try of this recipe. I used 12 oz. of the Gruyere and of the Emmentaler (Jarlsburg can also be substituted for either of these 2 cheeses and is one of my personal favorites). It came out great the next time. Just don't use the cheddar. It won't turn out like a good fondue should.

Tasty and pretty easy to do. We had leftovers too!

I made this a couple of weeks ago as an appetizer paired with good wine and great friends. It was a hit, though I opted on switching Gruyere cheese for another smooth meltable cheese which was recommended at my market. It was great along with cellery sticks, bread chunks, mini carrots & broccoli...yummm Also, I had some left over, I refrigerated it and used it the next day in lasagna.

This was quite good, great flavor, but I would have like the consistency to be a little creamier. I went with the suggestions--shredding the cheese, tossing it with the flour, adding lemon juice. I had to add a little more wine as I added the cheese b/c it got very thick. The nice surprise though, is that I had some left over, put it in the fridge, and it actually turned into a really nice cheese spread! Two recipes in one!

I had to make it with chicken broth because the crowd I made it for can't have alcohol. The flavor was still really nice but we did have to work on the consistancy a bit. Ended up adding more liquid and a bit more flour to help it along.

It was horrible that i didn't make enough. It was litterly gone in two seconds. I loved it. I would recomend this to everyone. I will defintly make this again. Thank you so much!!!!!!!

I served this to friends who had never had fondue. They were impressed! I coated the cheese with 3 tablespoons cornstarch instead of flour and omitted the butter. The fondue pot cookbook says to use Sauvignon Blanc, not Chardonnay.

I chose this fondue because it was the only one that seemed to have more than one cheese, and in my opinion - the more cheese, the better! Anyway, I used the helpful reviews I had read and simmered the wine instead of boiling it. I also mixed some of the cheese with flour before melting it, which I think helped it melt quite well. Everyone loved the taste, it was DELICIOUS! My only complaint is that it got a bit oily and I would constantly have to stir it. I'm not sure how to solve that, but other than that it was great. I put out apples, french bread, broccoli and cauliflower to eat with it. MMMMM!

This was an excellent fondue recipe! The cheese blend was perfect. Didn't use the stovetop though, just started with boiling the wine in my electric fondue pot and went from there. Turned out perfect.

Amazing!!! Used cave-aged Gruyere. Served with celery, carrots, pumpernickel bread, pretzel bread, and grilled bratwurst. Definitely will make again and again!!

Fast, easy, and delicious!

After reading the reviews, and making a couple of changes, this turned out wonderful! As many stated, I tossed the cheese with cornstarch instead of mixing flour with the butter. I sauteed a garlic clove in the butter before removing the garlic and adding the wine and cheese. I did use Pinot Grigio (its what I had on hand) and it still turned out great!

I made this on thanksgiving and it was a hit! I also grated the cheese and it made it much easier to melt together. I will make this again!

Didn't work out like I'd hoped, but I'm going to retry it with some variation.

This turned out awesome. I used Swiss and Gouda and fresh parmesean. Used a nice white wine that I would drink. I shredded and added the flour to that as others mentioned and it worked great. I melted it on the stove top in a large pot then switched it to my fondue pot so it was faster :) Yumo!

It was my first time making fondue and this turned out pretty good. I followed what others said and used a sauvignon blanc for the wine and grated my cheese instead of using cubes.

This was the worst cooking disaster I have ever experienced. I made $50 worth of cheese, for several people, and the whole thing turned into a giant cheese ball. I can't believe anyone would recommend this recipe. I make fondue quite often and I have never ended up with something unuseable and unsaucy. This is poor at best.

I've been making cheese fondue for 20 years and this recipe really is wonderful. I prepared in a deep saucepan, then transferred to fondue pot rubbed with garlic clove. Also used white Vermont cheddar intead of sharp yellow. One comment--there's no way this makes 24 servings! Did this for our family of four (two teenagers) and there was none leftover!

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!

Served it at my first fondue party and not only did we have NONE left, everyone stated it was the best fondue they've ever had!

I read a number of the reviews and had some good results. I can't sit here and say what should or shouldn't be done or why. But I can mention what I did and that it was really good. I used a sauvignon blanc, just a regular bottle, nothing too pricy, but [arguably] not bottom of the barrel either. Got good cheese, shredded and added the flour to the shredded cheese. I simmered the wine right in the fondue pot and the added the cheese a little at a time. (no butter) The only real trouble I had was keeping the cheese melted right, but that's hardly the recipes fault, this is my first fondue so I'm still learning how to use the pot. I had also made this as an appetizer to a steak dish (mustard/parm crusted NY strip) and everyone enjoyed dipping the steak into it more than they did the bread/apple/veg I had prepared. Wife's Birthday dinner successful, brownie points to offset what I did for v-day accepted. :)

YUMMY! My friend made this for our Bunco group and it was a big hit. I can't wait to have it again! I am so glad she forwarded the recipe to me.

Big hit with the children and our company!! We ended up dipping french bread and granny smith apples. What a lot of fun. Brought back lots of memories of the 70's when I was a kid and used a fondue pot some.

Great recipe for Christmas Eve tradition of Fondue!!!

Huge hit!! I've never made fondue before, I made it for my holiday party. Everyone loved it & asked how i did it. I followed someones suggestion of the rice steamer, it worked perfect.

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.

I really liked this fondue. It's smoother than a cheddar-only fondue and is not quite as strong as an emmentaler/gruyere fondue. I followed the suggestions in Qwertycake's review (dated 2/18/04) and it came out great. It didn't turn lumpy at all.

For my first time making fondue, this recipe was amazing! I didn't follow the recipe to a T, but i took the advice from the other reviews and used the certain kind of wine thats better and we couldn't find Sharp Cheddar cheese so we just used extra old! I'm am not a big fan of wine so im glad that the flavor was not dominant!

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.

This is a very yummy cheese fondue! I rubbed the inside of my pot with garlic before adding the mixture. I also used a squeeze of fresh lemon juice to keep it grom getting stringy. Also, definitely shred the cheese instead of cubing it. You can really taste the white wine so if you are not a fan you may want to try another recipe. It can also be quite expensive if you use good cheese but it is worth it.

Loved this recipe. The blend of cheeses was absolutely perfect. As other reviewers suggested and as is standard for fondue, I tossed 3 T of flour with the cheese rather than making a roux. i also simmered a crushed garlic clove in the butter 'cause my family and I love garlic. I added a dash of Worcestershire sauce, but i don't think that was absolutely necessary. I highly recommend this recipe. We served it with barely steamed broccoli, cut up apples, raw mushrooms and cut up french bread.

Wonderful and Easy!! Thanks

Great cheese fondue recipe and very easy to make. We had it with granny smith apples and bread and it was delicious. The recipe makes a huge batch of cheese, so you may want to cut the recipe down if you only have a few people.

My husband loved this. I thought it was okay as the wine taste was a little strong for me.

This is my "go-to" cheese fondue recipe! It is fool proof and reheats really well. Be sure to constantly stir and it will be smooth, creamy and lump-free!

This was divine. For the record I used Pinot Grigio and it was perfectly delicious. I also used about three tablespoons of flour that I tossed with the cheese before adding to the wine. I rubbed the saucepan with a clove of garlic before doing anything. I did use a squeeze or two of fresh lemon. I transferred the whole thing to an electric fondue pot and dipped toasted rosemary & olive oil bread into it. It was a great way to ring in 2011.

Awsome! EZ! First time Wow! I had 8 people salivating for more! Double your receipe you're going to have fans! You'll look a pro!

Great!! But only if you follow the reviews here (thus the 4 stars instead of 5). I mixed the SHREDDED cheese with about 2 tablespoons of flour. Omitted butter. Brought an acidic white wine to a SIMMER. Then put the wine in the fondue pot and slowly stired the cheese/flour mixture in. I added a tablespoon of lemon juice to make sure it was smooth but I doubt I needed it. Family on Christmas LOVED it and we basically licked the pot clean. Served with bread cubes, raw vegetables, apples, and roasted potatoes. YUMMY!

Very good recipe! I used sauvignon blanc for the wine and added sliced garlic before adding the cheese.

We liked this a lot. Chose to use an Irish imported white cheddar and liked the bite it gave. Used sauvignon blanc wine - needed a little extra to get a better consistency and just a splash of lemon juice helped too. Didn't make the white sauce first. Mixed flour in with cheeses, heated wine in fondue pot and then added cheese/flour mix.

Recipe is good, but the instructions lack clarity. DON'T cube the cheese, you are better off shredding the cheese and adding it slowly so that you don't end up using too high of a heat resulting in clumpy fondue. Also, lightly coat the shredded cheese in flour and it will help reduce the likelihood of the cheese melting into clumps. If you substitute wine for chicken broth, make sure you also add lemon juice to assist with breaking down the cheese proteins, otherwise you'll also risk having clumpy fondue.

Yummy, yummy, yummy!!! I served this with foccacia and granny smith apples. There were only two of us and we nearly polished it off! The only suggestion I would have is to shred the cheese, rather than cube it, to reduce the melting time. Thanks for sharing!!

Expensive to make, but good.

This recipe was great! I halved the recipe and, paired with a salad, more than enough for 2 for dinner!