Cheese Fondue

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I couldn't get the kirsch or dry mustard and it was still great. I know it is even better with it.

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This was my first fondue recipe to ever attempt and it was very good. I did not use the mustard, added two cloves of minced garlic, about 4 ounces of shredded white cheddar, & I was a little heavy handed with the wine and lemon juice. Everything turned out well - used asparagus, broccoli, rye bread, & granny smith apples for dippers.

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We have fondue every month or two. This recipe is fantastic. To add a bit more depth, we'll sometimes add gouda instead of the swiss, but there is little reason to adapt this recipe outside of your choice of cheese to go with the gruyere. Absolutely fantastic. Don't skip on the Kirsch, it adds a great deal of depth. Vermouth works will in a pinch too if you don't have wine available. I can't recommend this recipe strongly enough.

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This was the first recipe I have used to make fondue and it will be the last!!!! SO AMAZING will be making again and again. I followed the recipe to a T and had nothing but success. I thank Tyler as do my guest!!!

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I'm constantly amazed by the people who substitute half the ingredients and then rate the recipe one star and say it was inedible. IF you follow the recipe, this is an excellent fondue. As good as, or better than any fondue restaurant I have ever been to. I recommend putting small piles of dried herbs on the plates. Just touch the cheese coated bread against your herb of choice. I use dill weed, tarragon, curry powder, paprika, chervil, and herbs de provence.

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Really easy fondue recipe! We served it with apples, asparagus, bread, cauliflower, cherry tomatoes, and mushrooms. A great appetizer!!

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I made this for dinner tonite for my family. We absolutely loved it! However I noticed that there was a slight bitter after taste as the fondue sat. Could it be the mustard powder? Is it absolutely necessary? I skipped the brandy and instead added apple cider vinegar as suggested by one of the reviewers. I will definitely be making it again!

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Great recipe! I love garlic, so I just added a whole minced clove to the simmering wine instead of rubbing the fondue pot. A German cheese shop owner once told me a fondue should have 3 different cheeses, so I added some cheddar and reduced the amount of the other cheeses to equal the weight in the recipe. Big hit with the family and so easy to make! Used baguettes, grilled chicken sausage, roasted Brussels sprouts, steamed broccoli and roasted potatoes as dippers for a non-traditional Christmas dinner. Fabulous!

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Use high quality dry wine and high quality cheese, preferably from a wine and cheese shop--and I've come to find Emmentaler cheese at 70% of the mixture is a better swiss cheese than regular swiss and our preferred ratio. A good recipe cannot make bad or average supermarket cheese taste great. The mustard and FRESHLY grated nutmeg are essential. To make it really authentic (per Swiss and Austrian fondues I've had add 2 teaspoons or so of finely chopped parsley during cooking.

Also, as a Kirsch substitute, I've had good luck with brandy+3 or so dried cherries blended in a blender.

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Made this for New Years Eve Party and huge success. The crowd finished it and will make it again later this week.