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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 41-46 of 46

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  • on April 13, 2006

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    I made this a couple nights ago and the fontina that I used smelled really strong, in a bad way, not like the fontina I am used to. The fondue was so thick it was stringy kind of and just hardened on the bread once I dipped it in. I may try again with a better fontina but I;m not sure thats going to make it more smooth and silky.

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  • on March 20, 2006

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    So yummy

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  • on February 06, 2006

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    I made the Italian Cheese Fondue for the Super Bowl and it was a huge hit. Easy to make, the combination of fontina and gruyere cheese and pinot grigio was excellent. Fennel was a nice dipping veggie that added a different twist and taste to the fondue.

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  • on January 22, 2006

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    This fondue has a great taste! It's thiner than a more traditional fondue.

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  • on January 22, 2006

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    Never cook with wine you wouldn't drink was never so evident. Unfortunately, the wine completely overpowered the fondue. Will
    try again with better wine, perhaps one cup of wine and one cup of chicken broth.

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  • on January 21, 2006

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    I never tasted Italian Cheese Fondue but I am going try to make it. It looked so delicious

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