How To Make A Cheese Fondue
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01/xiii/2003
Information technology'due south so funny that fondue has made a come up dorsum, 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 overnice flavor. We used to use mean solar day onetime french bread, but plant that the breadstuff is a lot crispier and lighter if warmed in the oven. Delicious, Sheila and thanks! Every bit a P.S.; for those who institute a clumping problem, nosotros toss the cheese with the flour showtime instead of adding information technology in later. This should eliminate whatever clumps.
02/xx/2003
Easy and actually amend 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 pulverisation and salt, and slightly less nutmeg. Cheap cooking vino worked fine, but definitely get for the good cheese! Still, classy and fabulous for less than $12, including apples, sourdough & carrots (halved). Couldn't inquire for a yummier fondue! Thx!
12/thirty/2006
Help! I made this and the cheese was one large lump. It never really melted. I bought expensive cheese and used a Chardony for the wine? Whatever hints??
06/12/2006
This is one of the easiest and best fondues I've e'er had! My company loved it! I have no thought 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 whatsoever problem adding the flour to the cheese. I but used my wisk and it was fine. Pefect in fact! I did rub the within of my fondue bowl with garlic. Later when I rubbed my bread against the inside of the basin, I could really gustation the garlic and information technology was even meliorate. Next time I'll add together a niggling more. No trouble with information technology thickening either. Information technology didn't last long enough! Information technology seems to me the complaints I read were about the cheese. My approximate is, the quality of the cheese makes a BIG difference! I spent well-nigh $15 on the cheese and information technology was perfect. I also used a good quality white vino. I was told you shouldn't melt with annihilation you wouldn't drinkable. I call back that's good advise. If y'all had problem 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
12/27/2006
If you have bug with your cheese separating, squeeze 1/2 of a lemon into the wine before adding cheese. The lemon is NOT for sense of taste but to help break down the cheese and proceed your fondue beautiful all nighttime long.
11/22/2004
This is an excellent recipe. I accept failed with a couple of unlike swiss cheese fondues (which can exist expensive) and this recipe has all the correct ingredients for great flavour and it is piece of cake. Bonus that from commencement to finish is in the fondue pot. A few hints for the start fondueist: dry wine works meliorate such as sauvignon. If information technology seems runny add together more flour, if it seems too thick and stringy add lemon juice (or check your sterno) I use a ceramic double banality fondue pot. These can exist a little expesive but they volition not fire the cheese. The stainless steel pot that sits on the flame volition burn down the cheese. I oasis't used a cast fe fondue pot just this might piece of work as well as bandage iron distributes estrus more evenly so the hottest part of the pot is not the bottom.
12/thirty/2005
This is the kickoff time I made fondu and it came out swell. Information technology's not the smoothest blend merely and so you lot're not using that fake, pasterurized cheese stuff. For the recipe I used Swiss, Edam and Guyere and added virtually 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 apply a fondu pot rather a crockpot and warmed the vino in the pot get-go and then added the cheese and but fix it on depression 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 salve it. This is an excellent, easy recipe and received rave reviews from my guests. Cheers for sharing.
08/03/2003
This fondue is absolutely fantastic. I'thousand a huge fan of The Melting Pot, which is a concatenation 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 together a glove of garlic with the vino. It's astonishing.
11/15/2011
Try mixing the flour with the cheese earlier adding it to the vino. I worked for the Melting Pot a fondue restaurant and this is an crawly starting recipe. If yous dont want to use just breadstuff, try using vegetables like carrots, celery, blanched broccoli and cauliflower. Y'all can also employ brownish baguette bread. As for adding more flavor, try adding jalepenos, or add in spinach and chopped artichoke hearts. Bacon is a dandy addition too. Adding fresh ground pepper gives a lot more flavor. Also, instead of using wine, utilize chicken boulion or a light beer. Promise you lot bask! Also cheque out chocolate fondue or an entree (steak, chicken, scallops, lobster tail... Its delicious!!!)
02/08/2012
Just read a review saying the FONDUE was thrown abroad for being "as well cheesy." Too cheesy! Fondue. It's a CHEESE DIP. If yous're not looking for something that tastes like cheese, don't brand cheese fondue. Seriously.
04/26/2003
When the cheese thicken upward, I added a piddling more wine. The biggest fundamental is to go along the flame up high plenty to not permit it cool. If it does add together more wine. If yous like garlic, endeavour rubbing the pot before y'all add the wine, VERY nice. Also Great without garlic! This far better than best fondue restaurant here! Thanks for sharing it!!
ten/27/2010
Another tip for smoothe cheese is to pre-flour the cheese earlier you put it in to be melted. Subsequently grating cheese, mix it with the flour. It's a tip I learned while working for a national fondue restaurant. Works great.
09/17/2012
We used Gruyere and White Cheddar with our favorite white wine and this recipe was to dice for!
04/16/2001
Very practiced! The simply thing I would modify about this recipe is the amount. Information technology made plenty fondue for dipping at least two loaves of french staff of life, which is closer to 10 servings. Next time I volition cut the ingredients in one-half.
04/24/2011
Made this for lunch for fiance and me and nosotros loved it. Information technology came together very easily and has a peachy consistency. Emmentaler/Emmenthaler Swiss cheese is especially tasty in this if you can find information technology. I used a Chardonnay for the white wine (whatever Pinot Grigio or Sauvignon Blanc would probably work well too - I would stay away from "cooking vino" 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. Give thanks you!
07/xxx/2001
this was a really good recipe, yet, I needed to alter information technology considering it wasn't as flavorful as I would have liked. I adjusted the recipe every bit follows: add an extra ane/2 cup of white vino (a skilful portion of it evaporates while simmering). Delete the two Tablespoons of flour. Information technology made it besides pasty and glue-like. Add an extra one/4 teaspoon of nutmeg. Add a one-half cup of dry out cooking sherry. The next fourth dimension 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 only extremely mild. A practiced base of operations to work with, though, for your own kitchen experiments. The extra wine and sherry will give information technology a sure kick. I served it in a rye breadstuff basin, and it turned out to be more of a spread vs. a fondue (did not accept room for a crock pot on the hors d'oeuvre table). Highly recommended with green apple slices, veggies, and chopped upward rye breadstuff.
12/06/2010
This was totally perfect! I even used bagged, shredded swiss and it turned out fantastic! Measurements are spot on :)
04/28/2010
This was delicious!! I bought a foundue pot recently and a fondue book from the melting pot. This recipe is equally skilful as the ones listed in the book, but far less ingredients. I made this 2 nights in a row and served with french breadstuff and apples. There wasn't any left. If your fondue is sticking together add together a footling bit of lemon juice, too thick, slowly stir in more wine, likewise sparse, add more cheese. This recipe is a keeper!
11/08/2007
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 coin for the good vino 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 ! Volition proceed this recipe !! I did add the nutmeg which I was hesitant about but it turned out great !
12/26/2010
Fantastic! I've made fondue numerous times. Nevertheless, the consistency was always hitting or miss. Information technology sometimes would separate, cheese from wine. Very rarely did it have the await of The Melting Pot's fondue. This recipe easily duplicates that luxurious consistency and taste from a restaurant. The but taste we missed was the faint hint of garlic rubbed on the fondue pot, prior to get-go cooking. Of course when choosing a wine, especially for this recipe where the wine plays a dominate function, take a cup from whatever you are planning on drinking. The vino definitely does make a difference. If y'all wouldn't drinkable it on information technology'southward own, then you will not like it in any fondue. Cheers Sheila, this was delicious.
02/17/2003
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. Yous tin can use Emmental instead of Gruyere. I also omitted the flour, because the fondue is thick enough on its ain. This is a proficient basic recipe that is definitely a crowd pleaser.
02/05/2002
this fondue was WAY too cheesy. the flavor was just overpowering. we ended upward throwing it all away...what a waste of cheese and money :(
02/07/2008
delicious. I have made as is and I've besides tried substituting the wine for apple tree cider! Both ways got rave reviews! this is my get to fondue recipe
09/08/2014
OK, so I'g a guy. That will explain everything. White wine? I used some old White Zinfandel that my wife's been sipping at (I hardly beverage at all), maybe a half-pound of Swiss and a third or so each of Muenster and Provolone. Nosotros didn't have nutmeg, so we used thyme. No added table salt; there'due south enough in the cheese. I read a few of the reviews about lumping and figured I'd aid my odds with a little lemon juice. Added a dash of garlic pulverization just for the heck of it. My wife cut upward 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 atrocious, but it didn't! My married woman and I are both bloated on a fine, fine cheese fondue dinner. Folks, if I can get it right, anybody can! Savor.
01/02/2002
I am a good cook, and this did non piece of work at all!!!!! The chesse was lumpy, stringy, and terrible!
10/24/2005
I liked this fondue a lot. I but gave information technology iv stars because I inverse a fiddling bit - I added 2 TBSP of lemon juice per all the fondue sections of the cooking websites out there. I used an extra one-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 chop-chop congealed and got lumpy and gross and there was no bringing information technology back no affair how much wine we added. But until then - delicious! :)
05/11/2002
This was excellent. I added two cloves of garlic into the wine and will add together more adjacent time. Overnice and mild - a good basic eating place manner fondue. Try creamer potatoes with a dash of dill for dipping.
01/01/2007
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 information technology to the wine in very small-scale amounts, keeping the oestrus depression and constant. The issue was perfect! We prefer to apply apples and cocktail sausages as dippers, instead of bread. Yummmmm.....
04/22/2001
I was a little let downward past the oil content in the cheeses I selected. This is a great dish! I am function Swiss and had the pleasure of growing up eating this stuff and take information technology 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!).
08/28/2007
This is a slap-up base recipe for fondue. I did add 1/2 a tsp. of Colman's footing mustard and 7 ounces of Velveeta in place of 3.5 oz's of each of the other two cheeses considering the the first time I made it the recipe was a scrap strong and a bit too oily for our taste. I also rubbed the fondue pot with a clove of garlic earlier placing the ingredients in the pot. As well, a rule of thumb for a groovy fondue is to make sure to toss the shredded cheeses in the flour instead of adding information technology to the pot. This volition forestall clumping and volition make a much smoother fondue.
12/14/2011
Impressive and easy. I didn't have whatever sterno for my fondue pot so I used a double boiler. I rubbed the pot with garlic, added the vino (Bogle chardonnay) then the grated cheese tossed with the flour...slow and steady. I as well added the recommended lemon juice, nearly a tablespoon. No clumps, dainty and smooth. Served at the table in the double boiler to go on the cheese fluid. Adjacent time I might try adding some other 1/4 cup wine to thin information technology out simply a scrap. This is the recipe to use if you have never made fondue earlier. Do make sure you utilise proficient quality cheese. I used Swiss Emmentaler and Gruyere.
08/26/2009
I served this at book club and but have a small candle lit fondue pot - so of course I cooked it on the stove outset. 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 pocketbook and added the 1/4 cup of flour to the purse - so added it to the vino. Information technology was perfect. At beginning I thought information technology was going to be a big dodder only later about thirty minutes of simmering on the stove it was great.
02/06/2011
This was fantabulous, I doubled the recipe, I used 1/2 lb. Gruyere, 1/2 pound emmantel, and ane lb of Jarlsberg cheese. This served x people for a fondue party. Make certain your fondue pot is double banality style, or cheese may burn.
12/27/2002
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!
04/21/2003
Very good! The only thing I didn't add was salt and I did add together 1 clove minced garlic. Was a flake thick. I think I'll omit flour next fourth dimension. For dippers I used broccoli, cauliflower, carrots and light-green apples! The five of united states of america ate near the whole pot!
12/17/2011
I worked at a Melting Pot for several years in the early 90's and this is the verbal recipe nosotros used for our traditional swiss cheese fondue. Information technology's excellent! It'south also good with a smidge of Kirschwasser (cherry brandy) likewise. Yummy!!
02/19/2003
yummy! I used Emmantaler swiss and Gruyere. My husband enjoyed this on Valentine's Day. Next fourth dimension I might rub the dish with a bit of garlic for a little more season.
12/22/2010
This is the same recipe that I use, except that mine says the salt is merely if yous want it and I don't. I agree with the reviewer who said that they were told to only cook with something that y'all would drink. That is definitely something to melt by. This recipe is made all in the fondue pot, but the truth is that is depends on the blazon of pot and the type of heating (candle, electric, etc.). It makes a difference how hot the temperature gets and how much control y'all accept over that rut. It can help to brand the foundue in a pot on the stove and transfer it into the fondue pot. Information technology also helps, every bit 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 take benefited from melting in a pan on the stove and transferring it whene it was melted. Thanks Sheila for sharing this!!
01/25/2009
I was very excited about this recipe after all of the skillful reviews. However, it was and then atrocious I was unable to serve it to my guests.
01/xiii/2005
this was overall a pretty expert recipe. i made information technology twice last wknd. it needed a little more than flavor, and so i added a splash of kirsch, salt & pepper, and a tiny bit of cayenne ruddy pepper. much better! i used emmentaler instead of gruyere & it turned out fine. to make the perfect consistency, coat the shredded cheese westward/a picayune flour 1st, then add together small amounts at a time, making sure the cheese is completely melted due west/each improver. i also used a mini crock pot which worked groovy, as i was able to melt the cheese quite easily in the microwave using the crock pot stoneware. besides, have the cubes of bread cut up the night before, or the morning of to prevent them from getting as well soggy & falling off into the pot--non fun to make clean! enjoy! make sure you have some good chilled white wine on mitt : )
11/05/2010
I tried it with the ingredients exactly equally written, and it was actually good. I did make some changes to brand it perfect: 1/4 tsp garlic pulverisation 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 upward apple, carrots and celery.
12/26/2006
Delicious recipe! Served the fondue with a loaf of crusty breadstuff, steamed infant red potatoes, par-boiled asparagus, and red,green and xanthous pepper slices. I should have made a double batch ~ not a drop remained. Cheers for the recipe!
01/01/2011
Very tasty recipe! I used smoked Gruyere, less nutmeg, omitted the salt, and added a spoonful of Dijon mustard. I also toasted the breadstuff. Perfect corporeality of cheese for the bread, too. Yum!
05/04/2005
This was a adept recipe, simply a little thick. I had to thin it out with more than wine and a little cream.
02/22/2008
This was good, you should like swiss if yous are going to make this also. I think I will effort with apple cider side by side time, equally my son liked it but would similar to endeavor something else besides the wine next fourth dimension. My fondue pot can go in the micro, so I heated to get it to melt quicker, no problem with lumps. Nosotros had a Fun Friday Fondue night, picnic on the flooring. We dipped shrimp, granny smith apples, staff of life and I had got a strip steak cut in pieces and I had fried in oil before. If y'all have leftovers, apply it to put in FRENCH ONION SOUP.. YUM.
01/29/2002
This was really piece of cake - I used inexpensive Swiss cheese and expensive Gruyere ($nine for a brick!?!) and the cost might make me brand this less oftentimes, only it worked bang-up. We dipped grapes, breadstuff, beefiness, broccoli, apples, and pretzels into the cheese - a fun piffling lunch political party on a weekend. I as well had no nutmeg but call up it turned out but fine!
11/24/2014
This turned out actually well for me. Not lumpy at all! It's dangerously delicious. I serve it with breadstuff 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 earlier I add the fondue. I feel for the reviewer whose expensive cheese was wasted because information technology 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, have it off the rut and the cheese volition melt into the liquid. Gentle heat is always preferred when working with cheese!
01/11/2007
This recipe is AWESOME. Since my trip to Switzerland six years agone, I am a HUGE fan of cheese fondue. The only departure I fabricated 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! Cheers for sharing. Taste but similar Switzerland!
02/26/2009
I love this recipe. The first time I made it I used a French swiss cheese (along with gruyere and asiago). It was proficient. The second time I used baby swiss, and it was nifty! I'll definitely apply baby swiss with this recipe from now on!
02/27/2009
This was perfect. I noticed the recipe didn't give instructions for how to prepare the cheese, if y'all should shred information technology or something I "diced" them into cubes everything melted perfectly. 1 matter I found... Starunner mentioned in their review that this can't be reheated, but I establish the opposite! I put it back on the stove the next day added a glug or 2 of Chardonnay, whisked information technology while it melted and I actually thought the season and texture was merely as good! I have no idea why information technology worked or if it will work for anyone else, as I too was ever under the impression fondue couldn't be reheated but it melted perfectly over low heat on the stove.
09/23/2008
So good!! Not only is it bones, only 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 information technology turned out corking - I had no problems with the cheese lumping, and served this with bread cubes. Thanks for sharing!
02/19/2003
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.
02/04/2003
Very easy to brand. Excellent recipe!
01/29/2009
I dear Fondue and so does my husband, sometimes dinner is only cheese and bread and apples. This was a great recipe, squeamish flavour and quick and like shooting fish in a barrel to brand!
12/11/2011
We spent $32 on quality cheese lone and and so it concluded up tasting like muddied feet! We had to try to salvage it with fresh parmesan and cheddar and information technology notwithstanding only never tasted correct! Waste material of money and definitely don't recommend.
12/15/2011
I'yard pregnant and was peckish fondue like crazy. I've had this recipe in the past, and loved it, so I thought I'd attempt it out. I used apple juice instead of wine and used only swiss (I didn't have gruyere), and information technology all the same hitting the spot! Not exactly the same, merely withal delish!
10/09/2009
Delicious! Equally as good as our favorite fondue eatery. The just alter I made was tossing in a clove of garlic with the simmering wine and adding a picayune lemon juice with the cheese every bit others suggested. Everyone loved it and it fabricated plenty for our family of six. Thanks!!
12/29/2005
By far my favorite cheese fondue recipe, and I've had a few. This is exactly how it was meant to gustatory modality. Go to Switzerland--where it actually originated as a mode to use up hardened cheese and stale bread--you'll see what I hateful! Don't eliminate/modify whatsoever ingredients--information technology'south admittedly perfect as is!
12/24/2011
Yum! Melted corking, merely and so again, I have an electrical fondue pot. Added flour to cheese before melting, as others recommended, which worked beautifully. Likewise skipped the nutmeg and used nigh 1/iv tsp of garlic powder and a few grinds of fresh black pepper. Due to the amount sold per pkg, used 7 oz Swiss and vii oz Gruyere w/ 1 cup wine. More cheese seems like it would exist besides thick, merely don't know for sure considering I didn't endeavour it. Will utilise this one again!
12/30/2008
Merely say no and don't waste material your time.
01/16/2010
Like shooting fish in a barrel and very tasty. We dipped french bread, apples & pumpernickle pretzels
01/07/2008
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 pulverization...it was so adept nosotros ate the whole pot!! i served information technology with french bread cubes, sliced black forest ham, 3 different kinds of meatballs and big garlic croutons.
11/27/2010
First-class recipe. I skipped nutmeg and common salt (there is enough of it already in the cheese).
09/04/2011
This cheese fondue was awesome!! We absolutely loved information technology. We substituted garlic powder for the nutmeg. I agree with others when they say to use "skilful quality" cheese and wine. We used a 10 dollar bottle of wine and our cheeses together toll united states 22 dollars. This is key.
03/02/2008
I really didn't similar this recipe. Commencement off it smelled horrible while we were making it merely nosotros though it would still taste OK. Nosotros were wrong, information technology tasted equally bad as it smelled. I would not recommend this recipe!
09/x/2006
Very expert, just similar the Melting Pot. I served mine with pumpernickel bread and Granny Smith apple chunks. The simply downside is that the ingredients for this recipe price about $25.
02/fifteen/2009
I made this terminal night as an appetizer for Valentine's dinner, my get-go atempt making cheese fondue. I'm glad I read the reviews before and just like Linda advised, to avoid clumping issues I tossed the cheese with the flour before adding in the pot. I besides added a few drops of lemon in the wine. It came out overnice and smooth with no clumps. I volition be making this again for sure.
12/27/2002
Very good and easy. One suggestion: simmer the wine until almost all of the booze is gone. Wonderful flavor.
03/04/2003
Perfect! Everyone loved it.
01/08/2006
Wow! This is a great fondue! Served at a party and went over wonderfully. We did have to add vino a couple of times and stir well, when it started to thicken to much. However, that is to be expected when it'south out all dark long! Side by side time I brand a fondue, this is the recipe I will choose! Dearest It!
02/17/2003
I fabricated this for Valentine'due south Day....my first time making fondue. I thought it was pretty expert...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 information technology less gum-similar. Too, used juice of 1 lemon, which adds a little flavor. We dipped sourdough bread, raw babe carrots (my favorite), boiled blood-red potatoes (boyfriend'south favorite) and steamed broccoli.
09/11/2005
This is just fantastic! My husband and I practice "low carb", so nosotros melt up some chicken, steak, and/or italian sausage chunks and and so dip them in this. It is very yummy! Friends love this with breadstuff also. I make it at to the lowest degree one time a month.
01/01/2012
Basic and tasty. I served with apples, pears, mushrooms, grapes, and staff of life.
02/15/2004
This was OK. Not sure if it was simply OK considering I was making two other things at the same time and this didn't get all of my attending, or if it actually comes out "merely OK" every fourth dimension. I mixed in the ingredients like the recipe called. I think information technology needed a piffling more nutmeg and to be mixed up extremely well afterward adding the salt. The staff of life makes a differnece likewise. I'd probably prefer the bread to exist toasted next time, cutting up in 1/2 inch cubes. Will endeavour this again to give it another shot, but if I'm afraid that if I were to be making fondue to print someone I'd probably get with a different recipe. Staying neutral w/ this one for now.
12/31/2006
Delicious! I made this recipe for a swain of mine years ago. Now he'southward my husband. That'southward some fondue! (I add the lemon juice as other reviews note to help with the melting)
01/02/2005
Fabricated the recipe equally is except that I omitted the nutmeg. We really liked it. We dipped pumpernickel and ACE Bakery staff of life (yum!). We besides tried dipping apples as another user suggested. Will definitely brand this again simply side by side time we'll double the recipe!
04/03/2011
I love this traditional fondue. Apples are also great for dipping.
02/16/2013
I similar this recipe because yous can change it upward. 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 Mean solar day tradition.
03/29/2009
Excellent and very accurate 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 outset. It took two capfuls of lemon juice to "de-clump" it, but once it smoothed out it was PERFECT!!! Like shooting fish in a barrel, delicious, and fun--you lot can't get wrong with that recipe!
09/25/2007
Very Adept! I would definitely make it once again. I did a make do version of this recipe. I used craven broth instead of vino and all emantaler (swiss) cheese. Very proficient!
02/24/2009
This was my start time making a fondue. Following a few of the suggestions mentioned by other reviewers, I shredded the cheese and tossed with the flour before calculation it to the pot. Other than that, I followed the recipe as stated. It was Corking. It was served to guests and it got lots of oooh'south and aaah'southward!
12/29/2007
Very skillful--grated the cheese, tossed the cheese in flour, rubbed down the pot with garlic, use a little realemon (didn't accept a real lemon) then followed the ingredient amounts equally listed. This is a very tasty fondue that reminds yous of restaurant quality. This was my get-go fondue--information technology volition definitely be a echo!! Four stars due to the directions being tweaked a bit for fool-proof fondue!
09/12/2008
This was a big hit at my political party! The nutmeg is so cardinal, and I used to hate it so I was very tempted to leave information technology out. I'm and then glad I didn't! I'll definitely brand this one again and again, I've already washed it twice! PS- Thank you to the reviewer that gave u.s.a. a heads up virtually tossing the shredded cheese and flour before adding it to the pot. The start time I had not done so and found many lumps in my fondue. The next time I had a much improve consistency.
12/31/2011
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 every bit others had suggested.
01/04/2004
This was my first fourth dimension 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 annihilation that was dipped into it. Also, it was stringy fifty-fifty when first melted on the stove. Soon later 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 volition not brand this fondue over again. I gave it ii stars because I'thou hoping that I can salve the expensive cheese mixture in grilled cheese.
12/12/2008
made the recipe as is, look tossed the flour with the cheese as I usually do and information technology was delicious... I wouldn't change whatsoever ingredients. I am french Canadian and grew upwardly on cheese fondue, it was never out of fashion here!!
01/09/2009
This recipe gets raves reviews from all of our friends! Nosotros altered the recipe by calculation in i/3 cup of asiago cheese adding even more flavor!
05/sixteen/2010
I think I'm partial to the recipe for Cheese Please Fondue with ranch flavoring. I was really excited to try this, just was frustrated with the grainy texture which I tried so difficult to avert by using lemon juice and stiring the cheese in well. I read Alton Dark-brown's review on fondue and I retrieve the key is LOW TEMP after calculation the cheese. Nevertheless though, the flavour of the ranch in fondue was my favorite and complimented the french staff of life and vege sticks then much meliorate.
02/14/2008
This was my get-go attempt at fondue and we loved information technology. I made this for myself and my hubby for Valentine'south Day so I halved the recipe. I used Gruyere cheese only and I coated the cheese with the flour before adding information technology to the wine and I left out the common salt and the nutmeg. I did non miss the salt at all. I wasn't sure how nutmeg would pair with a strong wine taste and so that is why I chose to leave that out. We used crusty pieces of french staff of life and cauliflower florets for dunking. YUM-O! My new fondue pot will non go to waste and I accept justified this purchase to my husband. Information technology has been a good day!!!!
07/04/2010
the flour should be added before melting the cheese,this style prevents the cheese of separating from the vino..adding Kirsch with the wine would exist the perfect match with these two kinds of cheese!
03/04/2008
This was just excellent. My daughter, who normally does not like anything to "cheesey" could not go enough of it. I had no problems with the cheese lumping. I also added the flour to the cheese first. Equally others did, I rubbed garlic in the pot and cooked information technology 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 at present on!
05/07/2008
Wonderful recipe! I changed my cheese around a bit...guyere, swiss and blue cheese crumbles. Just a few blueish cheese crumbles or the gustation will be besides much. Served with brocolli (big hit), carrots, sliced raw yelllow squash, red & light-green apples, french bread, & cauliflower. Delicious. The lemon juice idea was Smashing and my cheese stayed a wonderful consistency the entire meal. Thanks! ~Laura in Decatur
02/20/2009
Wow, this recipe was and then succulent!!! I added a little cheddar and a dash of garlic powder and Im sure it would accept been yummy without it. I made it for several girlfriends and nosotros all devoured it. I got so many compliments. This will always be my go to cheese fondue recipe in the future. Yummy!!!
06/26/2005
This was the outset cheese fondue I ever fabricated and we thought this ane was very good. I call back the wine gustatory modality was a bit strong so I would probably use less next time. After reading others suggestions we only used nearly 1 tablespoon of flour and we too added in some fresh coarsly ground black pepper which added a bit of a zing to the flavor.
12/fourteen/2009
Then delish! I used Pinot Grigo, and everyone enjoyed it!
12/27/2008
My outset time making fondue - this recipe was very tasty and like shooting fish in a barrel to brand. My hubby loved it and I volition exist making this again - thanks for the recipe
01/01/2009
sooo good. we're melting pot lovers here and adapted this recipe to go far more similar the fiesta cheeese selection there. we started with a cup of light beer, sauteed and added i shallot and 2 diced jalepenos. with the flour we added a low-cal sprinkle of cayenne. used 1lb sharp cheddar and nearly a .25lb of mozzarella. served with tortilla chips, diced bread, apples, carrots, celery. sooo practiced, the apples and pumpernickel are my faves. thanks for the inspiration!
02/14/2011
Very good. Added minced garlic & some lemon at the end. Served with smooth sausage slice, apples, broccoli, cauliflower, & french bread cubes.
01/08/2006
This recipe is the best I take found. My family unit loves it. We use this fondue every chance we get.
Source: https://www.allrecipes.com/recipe/13714/cheese-fondue/
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