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The Classic Swiss Fondue Recipe

The Classic Swiss Fondue

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Average Rating:

Total Reviews: 11

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  • on December 25, 2012

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    Wish I had read the reviews ... This just did not work. We love doing fondues and coming from Paula I thought it was a sure thing. NOT. :(

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  • on March 14, 2011

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    OMG!! Horrible. It actually made my son cry, Too much alcohol in this and it was a waste of a lot of money.

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  • on December 26, 2010

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    Wow....I was thinking Melting Pot restaurant and was so excited to try out our new fondue set...this was horrible. We didn't even finish it....wasted $20 in cheese and $15 in wine. I should have known that if its a recipe from Paula and it doesn't involve butter that it probably wouldn't be good.
    And Mr Sophisticated Choctaw, OK, (or should I say Paula don't be such a pompass donkey and assume the rest of us just don't have a "sophisticated palates"....I even fine food and wines all over the world and this one was just BAD

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  • on December 24, 2010

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    Don't make this!!!! It's terrible. It's runny and tastes only of wine. I would HIGHLY recommend Rachel Ray's German Cheddar and Beer Fondue. It is divine! We couldn't get enough. It's great with bread, sausages, apples, asparagus, whatever you want really.

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  • on April 25, 2010

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    The proportions in this recipe must be all wrong. I just tried making it and it was SOUP not fondue. Not to mention that it tasted all of alcohol. The wine should be simmered for much longer. I tried to add more cheese to this "soup" to turn it into a fondue, but it did not thicken at all. I had to dump $20 worth of cheese and $15 worth of wine down the toilet. Thanks Paula!

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  • on October 18, 2009

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    I left out the kirsch, as the previous reviews suggested. We added four cups of cheese but for some reason it seemed like it was just wine - not thick at all. So we added two more cups of cheese. Now the cheese would not melt with the liquids - they remained completely separate. We ended up having to microwave it multiple times but after a minute it would clump up again. The entire fondue pot was one huge lump of cheese. Very disappointing, just as Paula's other recipes have been.

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  • on February 04, 2009

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    The lack of bringing any of the alcohol to a boil to alleveiate some of it left me and my guests a little tipsy for the evening. The raw cheese was phenomenal but when mixed with the alcohol the taste of the alcohol greatly overwhelmed it and none of us made it further than a few bites.

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  • on February 16, 2008

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    This is just as the name implies- a classic Swiss fondue. And it is delicious, the proportions of ingredients in this recipe are spot on. Fondue was originally created by the Swiss as a hearty winter meal, to use up rock hard cheese and bread during the winter, and made with copious amounts of filling and warming wine. In this day and age of Cheez Whiz, some of those with less-refined palates may not appreciate this fondue. My suggestion is to make a small test batch first. If you don't like it, just break out the jar of Cheez Whiz.

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  • on January 06, 2008

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    This was very easy to make however the taste was terrible!!!! The alcohol taste was so overwhelming that you couldn't even eat this. I had at least $35 of ingredients and threw the entire pot in the trash. I can't get this terrible taste out of my mouth. Thank goodness I tried this for myself before serving to others VERY DISAPPOINTED!!!!!

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  • on December 31, 2007

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    I had great success with this recipe. My friends LOVED it and I was surprised by how easy it is. I added white pepper & garlic. Also, I don't know what kirsch is, but I just added cream sherry. The basic steps here are simple and that's the best part.
    Thanks paula deen!

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