Cheese Fondue

From: Blue Skies

On Feb 24, 2009

Very very yummy, haven't had this in years so I made this for Valentine's Day. Super enjoyable, the cheese did take a very long time to melt, and as per one of the reviews I added in about a quarter cup of shredded smoked gouda. Delicious! Thanks for posting, this is a keeper in my book!

From: Jade #3

On Feb 14, 2009

We had this tonight as our Valentines dinner. It was good, but we decreased the wine to 1 1/4 c and had to add another tablespoon of cornstarch. It was tasty and a fun meal for us.

From: Captain Apollo

On May 13, 2005

This is a great basic fondue recipe! A couple tips: instead of mixing the cornstarch in the kirsch, put it in a large plastic bag or tupperware container with the cheese and shake. This makes the melting of the cheese much less likely to ball up. If the melting cheese just isn't getting smooth, try adding a touch of lemon juice--the acid cuts the proteins and prevents balling (if this happens, next time use a drier, more acidic wine). Blanched veggies, such as cauliflower or carrots, are also good as dippers.

From: Donna Matthews

On Jan 30, 2006

***** I was introduced to cheese fondue way back in the 60's when I lived with an aunt and uncle in Switzerland. We would have this for dinner after they had gotten back from skiing. We always used a crockery dish in those days, but I now have an electric fondue pot which works beautifully. I set it on simmer, was able to assemble the entire fondue at the table and everyone enjoyed the fellowship as much as the food. Served with a salad, this is a complete meal. Tips to guests who have never had fondue: it is easier to not lose your bread if you spear it through a part of the crust first; also, each time you dip, you are supposed to give the pot a qquick stir to keep it mixed, then turn your fork above the pot until it is not trailing cheese strings before moving it to your mouth (or plate). — Jan 28, 2006