Rolfs Original Swiss Cheese Fondue

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There should be a no stars rating. Agree completely with Joe and wish I had read the reviews on my phone when I selected it. This recipe is terrible. The ratio of wine to cheese was disastrous. 2 cups was far, far too much. It was literally hot wine with trace cheese sauce. Luckily my friend (who's special birthday dinner party I prepared this for happened to have another 1/2 pound of Gruyere in her fridge that we hastily added, but even that wasn't enough. We should have had another 1.5 pounds of cheese to balance it out. We narrowly averted disaster and eternal ridicule. Everyone loves fondue - to be disappointed is simply not acceptable in the entertaining world!

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Very Good. Almost like the one we had in Germany, only they used a blend of gruyere and swiss emmenthal. But yes, you must melt it slow, very low heat and cut the cheese into small slices to help melting, while stirring constantly. They also add schwarzwalder kirschivasser (cherry schnapps. Also DO NOT boil.

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This should be titled Cheese FonDON'T - absolute crap recipe! Total waste of $40.00 worth of good cheese. Do not bother to waste your time and money with this dog.

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Folks,
The key to this recipe, or any cheese fondue recipe, is to add the cheese slowly while stirring continually. If you don't, what you'll get is what has been described in the other reviews. This indeed is a classic fondue recipe, and if made properly is delicious.

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I always make this Fondue
Garlic rub in pot
Use only 1 cup white wine & 1 tsp of lemon juice

In Bowl
3 cups of E cheese
1 1/2 G cheese
1 table spoon corn starch

cut garlic in half and rub pot all over - must do
add wine and get hot until just small bubbles
slowly add by small hand fulls mixed cheese and stir
when smooth add a little nut meg.
We use French bread cubes, olives, Granny Smith Apples, Ham, Grapes& Avocado.

It really is a great fondue. You really should try this, he has the right idea but to much wine.
kathygach@hotmail.com

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I wish I had been smart enough to read the previous comments before I made this recipe because it ruined our Valentine's Day dinner. I will echo what has been said before - too much wine, a huge clump of cheese in the middle and just a general mess. DON'T waste the time or money on this recipe!

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The two cheeses never blend with the wine. You end up with a half coagulated blob of cheese sitting under a pool of hot wine. The wine is so hot that it will saturate the bread and pull it off of the fondue fork.

Does anyone from Food Network test the recipes their hack chefs put up on this site?

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Way too much wine in this fondue recipe! Next time I make it I will most likely use 1/2 cup of white wine or possbily replace the wine with 1/2 cup chicken broth. The cheeses Danny recommended were very deilicious!