38 Reviews of Cheese Fondue

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

From: jbowen5

On Dec 21, 2003

This is the classic and always-delicious Swiss fondue recipe. Other Swiss cheeses can be substituted, if necessary. But beware inexpensive domestic Swiss. The result is likely to be rubbery. For a lighter fondue try including some Danish Havarti in the cheese mix. This has become our standard. And finally, a sprinkling of nutmeg just before serving adds a different and delicious touch.

From: Chef #351933

On Jan 14, 2007

The person (Fiddler) who gave the 3-star review experienced a problem because the Kirsch was omitted. The Kirsch creates a chemistry with the protein in the cheese that prevents this cheese fondue sauce from developing lumps.

From: chia

On Jan 4, 2003

this is the original fondue i remember from the 70's- i did add some tidbits of leftover gouda and herbed cheddar, excellent

From: spatchcock

On May 16, 2005

Made this back in February and neglected to review it. This is a wonderful fondue recipe; DH and I had this with mean's chocoalte fondue and strawberries as a dessert. I did not include kirsch, since I couldn't find any under my limited time constraints at the grocey store--but it was wonderful just the same. Thanks!

From: Meris

On Sep 2, 2008

great social dinner. this was my first ever attempt at fondue, had a couple of (good) friends round and it turned out pretty well. 4 people (2 boys who eat heaps and 2 girls who dont eat much) finished off the whole bowl. followed recipe exactly except as per captain apollo's instructions about adding cornflour to cheese not kirsch. Taste was great, quite strong, but apparently very true to what french fondue tastes like. Texture was a little off - too runny. Only thing i could think of was that i measured the cheeses using 2 cups of grated cheese for each. Next time i would significantly decrease amount of wine or increase amount of cheese/cornflour. We served it with: french bread stick cubed, raw mushroom, raw red pepper, raw baby tomatoes, lightly steamed broccoli, cauliflower and baby carrot stirfried chicken pieces and stirfried spicy choritzo sausage pieces. Managed to finish off all the dipping pieces, favourites were bread, the sausage, chicken, mushrooms, broccoli, but everything went well. Rating - i asked the guests to rate the meal, they said 3.5 stars. They can be quite harsh raters thou so im rounding up to 4 stars - presuming that if i get the texture right it would be 4 stars. Thanks for this recipe Mimi - it was a really fun dinner

From: CardaMom

On Sep 9, 2003

This fondue recipe was very easy to make and delicious!! The kids and DH really enjoyed it. I served it with apples and a baguette... yummy. Thanks Mimi.

From: Meghan

On Dec 24, 2006

Sooo good. I made this fondue to bring to a dinner party last night, it was fantastic. I omitted the Kirsch, because I had read that you only need to use it to bring flavor to the fondue if you are using low-end cheeses that aren't aged long enough. It was great!! Will definitely make again!

From: Mr Tender

On Jul 6, 2006

yum and fun