Cheese Fondue

Very good. I added a tablespoon of lemon juice to the wine and combined the flour with the shredded cheese before adding it to the pot. I also rubbed the pot with garlic before I did anything. Mine didn’t clump up at all until it cooled off too much. The people who are said it was a giant clump may not realize you are supposed keep a low heat or flame under the fondue the entire time you are eating to keep it warm and loose and dippable. I served this with bread cubes, grilled sausage bites, apple and pear slices, and some crudites and dip. Huge hit. I had some left over so I froze it to incorporate into a chicken and broccoli casserole soon.

easy to make and the whole family loved it….

It was okay. I would add lemon to your shopping list just in case. I didn’t have lemon so I had a hard time getting the cheese to separate. Once I added the flour it did start to separate for me but the end result was clumpy. It’s still edible melted cheese so it was just okay.

I made this exactly as written and the cheese was not melty it was one big lump. I did add a half a lemon as recommended in the reviews. I don’t know what I did wrong, but I will not make this again. It’s an expensive dish. I bought high quality cheese and wine. So disappointed!!!!

I used regular mild and sharp shredded cheddar cheeses instead and it turned out pretty good. I didn’t have the Swiss or Gryere on hand. They melted right away. I also used a little white cooking wine. Sometimes you have to experiment a little bit.

Used beef broth instead of wine and added powdered garlic. My whole family loved it (even the one who says Swiss cheese stinks). I did add a small splash of lemon juice with the broth to prevent separation, as others suggested. Served with cut up baguette, mini peppers, zucchini and carrots. We will make again!

I made it exactly as written, and it was delicious. We also had a separate fondue with oil for beef. Great with a loaf of bread!

My family loves fondue so much it is the one most requested. This is the same as the recipe I got from my mom. The only difference is in the prep. I put the chunked cheese in a blender with other ingredients. Preheat the wine and pour it in. Run on high until smooth. You still have to heat it slowly until it thickens. And you can’t push the slow heating! Love, love, love this recipe!

Fantastic! Added a couple drops of lemon juice as others suggested, to keep the sauce smooth. Served with apples and bread.

It clumped up and we couldn’t eat it at all.

Perfect as is, added some garlic powder as per my preference. Absolutely wonderful! Will be using leftover bread and cheese for French onion soup.

I love this recipe! The first time I made a fondue, it split. This technique works well to make a creamy, delicious cheese fondue. I toss the flour with the grated cheese to help incorporate it smoothly. Enjoy!

Sssoooo good!! French bread, potatoes, onions as dippers.

it was great and easy to make I added a little more kirsch than required it seemed to round off any sharp edges without dampening the bite of the swiss cheese

Terrible!!! I read the reviews. I made one with the help of the reviews and one following the directions. I totally wasted money on expensive cheese and wine.

I tried to make this using expensive cheese but I also ended up with a big ball of cheese. I don’t know what was missing from the recipe.

Texture was perfect. We added about a 1/4 to 1/2 tsp lemon as suggested. The flavor was not quite what we were looking for but it was probably due to our wine choice – Dark Horse Chardonnay. The cheeses used were Gruyere and Appenzeller. Tempted to try again with beer. Loved using roasted baby potatoes for dipping!

Delicious! I didn’t add nutmeg (didn’t have it) and mixed the flour with the cheese as suggested by others.

Followed recipe exactly, even used medium low heat because I hear if it’s cooked too high, it separates. Well it separated and the cheese would not blend with the simmering wine. Became 1 big stringy ball of cheese with a lot of liquid it wouldn’t blend with.

This is an excellent base! I hate deviating too much from someone’s recipe but I did take full advantage of my artistic license here. First, DON’T SKIMP on the ingredients. Good wine & cheese are worth the investment & will pay off in the results. A nice, buttery Chardonnay does not have to be so expensive. However, imported cheeses, Gruyere, Edam, Emmental, Gouda, aged cheddar add incredible flavor & richness. Instead of fighting flour lumps, try a Beurre Manié (google it) or half the amount in cornstarch. The acid from fresh lemon smooths out your final product. I’ve even added fancy mushrooms during the right season for an enhanced depth of flavor. Here’s the kicker: At the very end a tablespoon of cognac & finish it off with a tablespoon of butter.

I add the cheeses (sometimes Mozzarella or Cheddar if I need more, but prefer emmental, gruyere & Swiss) to the fondue put with the flour, salt, pepper, tiny bit of nutmeg, & garlic & onion powders first. Mix it up, turn on the heat and add the white wine (whatever I have) or beer as it starts to melt. If it’s lumpy, I’ll add more wine /beer or lemon juice. Serve it with bite-sized pieces of chicken, beef, apple slices, grape or cherry tomatoes, sweet peas, carrots, broccoli (not cooked- or if so, not too much so it’s still firm,) and bread! Bon Appétit!! My son (who claims to hate cheese!) & husband love this!!