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My review
Best Formula Three-Cheese Fondue
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AhLimP
"We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery."
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Ingredients
30 m servings 113Original recipe yields 24 servings
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Directions
{{model.addEditText}} Print- Bring the wine to a boil in a small saucepan.
- Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
- Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
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Reviews
Read all reviews 198236 Ratings
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Most helpful positive review
1/17/2009
As you sift through the reviews here, you should chuckle at the ones which ding the recipe review and at the same time tell you all the changes they made to the formula to make it cheaper, more ...
Most helpful critical review
2/18/2004
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 fa...
Most helpful
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Least positive
Newest
2/18/2004
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 fa...
1/17/2009
As you sift through the reviews here, you should chuckle at the ones which ding the recipe review and at the same time tell you all the changes they made to the formula to make it cheaper, more ...
2/11/2006
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 wit...
3/28/2008
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 use...
4/23/2007
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 usin...
10/25/2004
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 an...
12/26/2002
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...
12/19/2005
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 clu...
12/20/2006
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 sm...