Cheese Fondue

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Made this yummy fondue for a Halloween party and it was a hit! Even "the picky eater" brother-in-law loved it! Thanks Tyler!!

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This is a great classic fondue recipe. It tastes a lot like the fondue I have had in French restaurants. The flavors were nothing special at first, but as it sat in the pot, especially after about an hour, the flavor improved 110% and everyone loved it, especially with broccoli.

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This fondue was super yummy! I didn't have kirsch, so we used apricot brandy, and it was really good! I tasted it before the addition of the brandy, mustard, and nutmeg...those 3 things make SUCH a difference. The only reason I rated it "4" instead of "5" is...it was a little thick. We did add more wine, and that helped quite a bit. Highly recommend!

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I have made this fondue many times, and it always turns out great. I like to crush the garlic clove and add it to the wine at the beginning of cooking. I serve it with roasted asparagus (roast at 400 for 10-12 minutes with olive oil and salt and pepper. It is important to add the cheese slowly, in small handfuls, so that it doesn't clump or separate.

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This recipe was so easy, my 5 year old almost made it himself. I love that the flavor was not overdone but still delicious. We had it with bread, broccoli and apples.

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I really wasn't blown away by this recipe. It was good but I'll be looking for a different recipe next time. I bought really good cheese, so I don't think it was because of quality.

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Served this at a fondue party with chunks of sourdough bread, roasted veggies and apple slices. Excellent & enjoyed by all!

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Surprisingly, it took a while to find the right cheese, but I found them both at Trader Joe's.

I made this before going to a wine party. I made it on the stove at home, then put it in a crock pot and brought that with cubed french bread to the party so the host wouldn't have to worry about it. The crock pot kept it warm at the party for everyone to munch on. It was a huge hit!

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This recipe was fantastic and very easy to make (used domestic swiss too - and still great! Only change - I did sautee 2 cloves of chopped garlic in the pan prior to adding the wine and lemon juice - this added a little kick to the mild cheese blend. Very easy and delicious - thanks Tyler!

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Beyond all my better judgment i did not switch out the Swiss for another more favorable cheese. My favorite fondues have been much more salty and strong. Swiss is a more mild cheese, (yes, i bought the suggested imported Swiss cheese. The flavor of this is dish: mild, and i felt like the Swiss came through stronger than the Gruyere. TIP- make sure you serve your fondue in the correct type of fondue pot. There are several types of fondue pots out there depending on what kind of fondue you are serving. I wont make this exact recipe again. I'll use the recipe as a guide though, with other cheeses.