Basic Fondue

So perfect! I did use about 20% Swiss to make the fondue a little creamier and less oily from the cheddar. We love this with pretzel bites, tator tots, carrots, apples and celery.

Followed the recipe exactly, it was very thin. Had to add a cornstarch slurry, almost 1/4 cup and 4 ounces of cheese more. Flavor was great.

Very easy to make! I prepare it in my fondue set. My family loves it.

This recipe is great if you are avoiding alchohol. But if you want that traditional fondue then I would recommend another recipe.

Glad for a recipe without alcohol so I can feed it to my kids. When the recipe says “low” heat it really means med-low. Turned out great and my kids and wife loved the flavor as it was.

i reduce the recipe but had to add extra milk because it was doughy. i tasted ok. i wouldn’t make it again.

It is a really good fondue. I would make it again and again!

It’s nice to have an alcohol free fondue recipe. Another substitute for alcohol is to use 3/4 Apple or grape juice and 1/4 fresh lemon juice. The lemon juice acts as an emulsifier in place of the alcohol.

Very tasty and melted like a dream. Used Heinekken in place of beer, and a squirt of mustard instead of dry. Kept warm in a crockpot.

Yummy!! We felt the need to add in 1/2 cup of Pennsylvania lager. And it turned out fantastic!

YUM!!! Happy New Years Eve tradition! 🙂 Just as it is. thank you!

Always a good idea to read the reviews BEFORE making the recipe! I followed the recipe and got a texture that was not smooth and I am sure I would have liked the beer substitute!

Great fondue! It’s easy to make. We use this for nachos or just dipping cooked broccoli, carrots, and bread into. It makes a lot and doesn’t heat up very well because it separates so we make a batch just big enough for us to eat right away.

This recipe is basic and beautiful. It is also infinitely adjustable to taste using white wine, beer, cream, etc. You can use any mixture of cheeses in place of the cheddar. You can also substitute cornstarch for the flour. Or tapioca starch if you have wheat or corn allergies.

I love this cheese fondue recipe. I like that it doesn’t require alcohol. We eat it with sliced apples, baby carrots and homemade bread.

Came across this recipe by googling “simple fondue”. This was a project for my 14 year old’s French Class. I was encouraged by the reviews that stated that it would reheat well and it did! Made the night before, refrigerated and sent it in to school with him. I got 3 text messages from him that said “everyone loves it”, then “my class is hovering around it” then “the bread is gone.” So, it’s a hit with the middle school set. I gave it 3 stars because I believe that either the mustard or the worcestershire sauce was causing the milk to curdle. On the 2nd try, I did not stir in the mustard, worcestershire or garlic until the milk and flour had almost come to a boil. Then I pulled it off the heat and added those ingredients before the cheese. Worked fine that time.

Thanks for sharing the fondue recipe. Most have some form of alcohol and glad to find one that doesn’t. Can’t wait to try it with me new Velata fondue warmer!

used 1 can of bud light in place of milk

Fondue purists will hate me, but I read this all milk recipe and immediately though – mac n’ cheese. It added 1 extra clove of garlic and mixed the fondue into cooked pasta and it was delicious. One thing to note, if you use pre-shredded cheese, you may need to cut back on the flour slightly since it already has a little flour on it to keep it from sticking together. The fondue tasted great, but a little on the thick side. I’ll try this again with beer as other suggested, and I’ll even use it the way it was intended 🙂

Made this fondue for a girls night – everyone loved it! I used the suggested modification of decreasing the milk and adding beer. I had a lot left over and made it into a yummy breakfast casserole for the next morning. To make the breakfast casserole I melted the left over fondue, added more milk, eggs, and browned sausage, then poured it over sourdough bread cubes (also left over from my party). I refrigerated the casserole over night, then topped with shredded cheddar cheese and baked at 350 for 45 minutes.

Tried to make a smaller amount and followed the instructions accordingly. Did not come out right. Was grainy with no cheese flavor.