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Italian Cheese Fondue Recipe

Italian Cheese Fondue

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (46)

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Average Rating:

Total Reviews: 46

Showing 31-40 of 46

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  • on September 01, 2007

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    I couldn't tell if it was the wine or the pancetta making it so salty and a little bitter.

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  • on May 29, 2007

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    At first when I was whisking, I thought that it wasn't working. But, I kept whisking for a good 5 minutes, slowly. Sure enough, it started to bubble and come together for a really nice fondue texture. It may have been too salty if you add too much pancetta. Just needs few tablespooons of it. Topped with fresh cracked pepper....yum! I halved this recipe and it worked great. The wine amount was just right for me.

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  • on May 03, 2007

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    This was so good that I made it twice within a month! I did change it up a bit and used 8oz of Swiss, 8oz of White Cheddar, and 8oz of Gruyere; therefore I increased the amount of cornstarch and pancetta(well, I used bacon instead, but I kept the wine measurement at 2 cups. It was absolutely fantastic. My husband and I both thought that this was the best fondue we've ever had!

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  • on March 28, 2007

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    This fondue was so easy to make and delicious to eat! I didn't use pancetta and I added swiss cheese and a clove of minced garlic. I served it with bread, broccoli, asparagus and salami. It was delicious!

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  • on March 25, 2007

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    Quick to make, suggest cutting the wine by 1/2 cup.

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  • on January 29, 2007

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    This recipe is very easy to make and the flavor is fabulous.

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  • on January 28, 2007

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    Very easy to make but taste is very strong and salty

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  • on January 14, 2007

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    This cooked very easily and we even heated it back up the next night. It was good, but not my most favorite fondue. I did really like the texture, it was smooth & great.

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  • on August 26, 2006

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    This recipe was fantastic!!!! I took veiwer, Melody's, advice and reduced the wine down before I melted the cheese in. It was perfect. The flavors were awesome! We dipped french bread, rosemary olive bread, and spicy sausage. I will be making this real soon!!!

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  • on July 23, 2006

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    Many complained there was too much wine and that the recipe was runny. She didn't write it explicitly in the recipe, but she wants you to boil the wine down. I reduced mine by 1/2 before moving on to the next step.

    Many complained the wine was overpowering. I guess it's because it wasn't cooked down as mentioned before, but she also specified Pinot Grigio which is one of the lightest-tasting white wines out there. A Chardonnay would be too much!

    For people who had lumps...You were impatient. Add the cheese SLOWLY. Melt a little at a time.

    OK, I hoped that helped. And don't skip the pancetta, it really gives it a great flavor.

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