Cheese Fondue

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 pound imported Swiss cheese, shredded
  • 1/2 pound Gruyere cheese, shredded
  • 2 tablespoons cornstarch
  • 1 garlic clove, peeled
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon cherry brandy, such as kirsch
  • 1/2 teaspoon dry mustard
  • Pinch nutmeg
  • Assorted dippers
Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!


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4.6 107
Was easy and tasted good. Tried sourdough and European style french bread with it. All preferred the sourdough. item not reviewed by moderator and published
So Delicious! Very easy to make. Have made fondue before, but this is the easiest and best recipe so far! The lemon juice made the cheese blend perfectly; no lumps. I need to get a better fondue pot. The flame under it made the cheese start to burn, so we took it off the heat and ate like crazy before the cheese started to firm up. But the flavor was spot on, and the texture was perfect. Will definitely make again. item not reviewed by moderator and published
This was really excellent. Followed the recipe and it was great! item not reviewed by moderator and published
What a great tasting and easy recipe. I like the smooth non-separated consistency that the cornstarch gives it. For those of you thinking it was too runny, maybe try adding a bit more cornstarch or cooking it a bit longer? People are so quick to hate. I made this for the first time for my annual New Year's party and had to make two batches because it went so quickly. I even had people telling me how every year my fondue gets better and better. I used regular mustard because I couldn't find dried mustard. I will try the spicy mustard next time. This recipe is a keeper! item not reviewed by moderator and published
I have made this probably 6 times and it is ALWAYS delicious. I add spicy brown mustard instead of dry mustard and it works out nicely. item not reviewed by moderator and published
Sorry, but this was horrible. It was bitter and too runny. Happy I didn't try this out on guests. item not reviewed by moderator and published
Don┬┤t add cornstarch ! In France we mix wine and cheese only. With an hint of garlic and nutmeg. You want the wine and fat to separate from the cheese. If you add cornstarch, you get a very boring texture (that's Switzerland fondue). It makes it look and taste industrial. item not reviewed by moderator and published
This dish reminded me of the fondue my mom made for fun family dinners back in the 70s. I did substitute a splash of cherry rum for the kirsch. It worked out perfectly and did not add a seldom used liquor to my cabinet. I also used store brand swiss combined with imported gruyere (the only of it's kind in my small town. I will definitely make this recipe again! item not reviewed by moderator and published
Made this for a farewell party this weekend and everyone absolutely loved it. Definitely one for the recipe book! item not reviewed by moderator and published
Great recipe and easy to follow! Jazzed up the cheese a bit by using equal amounts of gruyere, emmentaler, and appenzeller. Also realized at the last minute that I was out of dry mustard :( but it still turned out great! For dippers, we used an Italian country bread, pretzel bread, gala apples and blanched broccoli. We will definitely be having more fondue double date nights with our friends! item not reviewed by moderator and published
I couldn't get the kirsch or dry mustard and it was still great. I know it is even better with it. item not reviewed by moderator and published
This was my first fondue recipe to ever attempt and it was very good. I did not use the mustard, added two cloves of minced garlic, about 4 ounces of shredded white cheddar, & I was a little heavy handed with the wine and lemon juice. Everything turned out well - used asparagus, broccoli, rye bread, & granny smith apples for dippers. item not reviewed by moderator and published
We have fondue every month or two. This recipe is fantastic. To add a bit more depth, we'll sometimes add gouda instead of the swiss, but there is little reason to adapt this recipe outside of your choice of cheese to go with the gruyere. Absolutely fantastic. Don't skip on the Kirsch, it adds a great deal of depth. Vermouth works will in a pinch too if you don't have wine available. I can't recommend this recipe strongly enough. item not reviewed by moderator and published
This was the first recipe I have used to make fondue and it will be the last!!!! SO AMAZING will be making again and again. I followed the recipe to a T and had nothing but success. I thank Tyler as do my guest!!! item not reviewed by moderator and published
I'm constantly amazed by the people who substitute half the ingredients and then rate the recipe one star and say it was inedible. IF you follow the recipe, this is an excellent fondue. As good as, or better than any fondue restaurant I have ever been to. I recommend putting small piles of dried herbs on the plates. Just touch the cheese coated bread against your herb of choice. I use dill weed, tarragon, curry powder, paprika, chervil, and herbs de provence. item not reviewed by moderator and published
Really easy fondue recipe! We served it with apples, asparagus, bread, cauliflower, cherry tomatoes, and mushrooms. A great appetizer!! item not reviewed by moderator and published
I made this for dinner tonite for my family. We absolutely loved it! However I noticed that there was a slight bitter after taste as the fondue sat. Could it be the mustard powder? Is it absolutely necessary? I skipped the brandy and instead added apple cider vinegar as suggested by one of the reviewers. I will definitely be making it again! item not reviewed by moderator and published
Great recipe! I love garlic, so I just added a whole minced clove to the simmering wine instead of rubbing the fondue pot. A German cheese shop owner once told me a fondue should have 3 different cheeses, so I added some cheddar and reduced the amount of the other cheeses to equal the weight in the recipe. Big hit with the family and so easy to make! Used baguettes, grilled chicken sausage, roasted Brussels sprouts, steamed broccoli and roasted potatoes as dippers for a non-traditional Christmas dinner. Fabulous! item not reviewed by moderator and published
Use high quality dry wine and high quality cheese, preferably from a wine and cheese shop--and I've come to find Emmentaler cheese at 70% of the mixture is a better swiss cheese than regular swiss and our preferred ratio. A good recipe cannot make bad or average supermarket cheese taste great. The mustard and FRESHLY grated nutmeg are essential. To make it really authentic (per Swiss and Austrian fondues I've had add 2 teaspoons or so of finely chopped parsley during cooking. Also, as a Kirsch substitute, I've had good luck with brandy+3 or so dried cherries blended in a blender. item not reviewed by moderator and published
Made this for New Years Eve Party and huge success. The crowd finished it and will make it again later this week. item not reviewed by moderator and published
Best swiss fondue recipe. Flawless. No separation (keep stirring when adding the cheese and stayed thick and gooey. I added to my small crock pot after done on low and it remained perfect throughout the meal. item not reviewed by moderator and published
I made this fondue for a small dinner party, and it was an absolute hit. Everyone loved it, including the children. I followed the recipe exactly, and used a good quality sauvignon blanc wine and cheeses. I heated the fondue in a saucepan on my stove, and then transferred it to the fondue pot where it simmered. I believe the key is quality - use good quality ingredients and you will get a good quality result. Delicious, and I'll be making this again. AND sharing the recipe! item not reviewed by moderator and published
I probably make this once a month. I've been using this recipe for probably 5 years. We absolutely love it. item not reviewed by moderator and published
Great fondue recipe. We used about 1.5 cups of wine per pound of cheese. What the recipe doesn't tell (important for the novice fondue-er is that the mixture is best made on the stove then transferred into the fondue pot for serving. item not reviewed by moderator and published
Not what I had hoped for. Bitter flavor, almost sour. The consistancy was very smoothe. I would like to think I would try it again, but I went by the recipe verbatim, so dont know how it could be improved by me. Sorry I am not one of the reviewers crazy about this recipe, glad it was only served to me and my husband and not a house full of people. Sure wish I could taste what the happy reviewers ate, had high hopes for this dish item not reviewed by moderator and published
Absolutely delicious! I used gruyere, muenster and mozzarella. In place of the cherry brandy, I used a tbls. of apple cider vinegar! I also seasoned lightly with nutmeg, garlic powder, and kosher salt. We served it w/ crusty roasted garlic como loaf, granny smith apples, carrots, brocc and cauliflower! Even my 8 year old couldn't put the dipper down! item not reviewed by moderator and published
I had a fondue party and if they could have licked the fondue pot, my guests would have! It is so delicious! I also served it with cut up chunks of ham. item not reviewed by moderator and published
So yummy! Taste like very traditional delicious fondue! item not reviewed by moderator and published
Great authentic, Swiss fondue. I eat it with gew├╝rztraminer or riesling as it was served to me in Switzerland. I recommend using old bread because it is less squishy and will not fall apart. item not reviewed by moderator and published
it was fabulous, it was so tasty. Its super easy and really good, and it packs a real punck with that gruyere cheese. yuuuuum!!!!!! item not reviewed by moderator and published
Love it!! Simple and easy! I substituted the kirsch with regular brandy.. Omit the dry mustard.. Still really good! Love it! item not reviewed by moderator and published
It was really horrible, but it might have been the wine that I used. Our county was a dry county until the last election and the only wine available was a cheap cooking sherry at Wal-Mart. Now that liquor stores are popping up maybe I will buy a bottle of better wine and try this recipe again. I like the idea of making a cheese/white sauce without butter and flour so I will try that method on sauces in the future too. If I was rating this recipe on this one time and our reaction to it, it would only get one star. item not reviewed by moderator and published
Nasty. It may have been the Gruyere but we could not eat this. It smelled and tasted awful. Very disappointing. item not reviewed by moderator and published
I think the proportions are off just a wee bit....found that as is to be thickening too quickly. Will try it with 1.5 cups of wine next time. Nutmeg is a must have, Kirschwasser gives it a classic kick but is really optional. item not reviewed by moderator and published
Great fondue. I used easy melt cheese & only 1 Tablespoon of cornstarch mixed with some water. item not reviewed by moderator and published
this is the classic fondue recipe that I remember as a kid. It was a bit thick so I added extra wine but you could just decrease the corn starch a bit. Also didn't add the brandy b/c we had it for father's day with our kids. The kids LOVED IT! we used sour dough bread, green apples, mushrooms and broccoli, YUM, well worth it and really fun family dinner item not reviewed by moderator and published
Delicious! I tweaked the recipe a bit and added slightly different kinds of cheese, but it was absolutely wonderful! And it was so easy to make! Great base recipe to tweak and make a variety of fondue. item not reviewed by moderator and published
This fondue was amazing! Made it for friends - everyone loved it. I will make this again and again. Love Tyler's recipes and this one did not disappoint. item not reviewed by moderator and published
My local mega mart sells an imported shredded cheese mix that works super well with this recipe. Too much cornstarch as listed... 1 T is more than enough. item not reviewed by moderator and published
yummy! made this for a large group and it was a big hit. i did substitute an ipa (beer) and an orange and omitted the brandy (only because there was none in the house). this fondue melted beautifully and will become a staple in my recipe file. item not reviewed by moderator and published
Made this yummy fondue for a Halloween party and it was a hit! Even "the picky eater" brother-in-law loved it! Thanks Tyler!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Served this at a fondue party with chunks of sourdough bread, roasted veggies and apple slices. Excellent & enjoyed by all! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
THIS CHEESE FONDUE IS WHAT I HAVE BEEN DREAMING OF FOR A LONG TIME!!! THANKS TYLER....I FOLLOWED THE RECIPE AS INSTRUCTED AND IT TURNED OUT GREAT... SUCH AN EASY RECIPE TO FOLLOW AND THE RESULT IS THE BEST EVER SWISS FONDUE!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is an awesome fondue recipe! We like it so much, I'm afraid to experiment and try any other recipes! I have never made the recipe with the kirsch, and many times I omit the nutmeg....and it still is excellent without those ingredients. item not reviewed by moderator and published
It was great... Everyone wanted the recipe. Guests said it was the best.. better than Dante's fondue rest in Atlanta and they have great fondue. item not reviewed by moderator and published
This is a great recipe...if you didn't make it, don't rate it! But for those who aren't freaking out about the cheese, definitely try it! It's awesome! item not reviewed by moderator and published
This fondue is wonderful...and for all of you idiots who are scoring it a one, solely based on the fact that it's not freaking vegan...get a life, eat some damn meat, and shut up. I truly think that's why you are all so cranky. You just need some steak! item not reviewed by moderator and published
I made this last year for Thanksgiving; it was such a hit that I decided to make it a tradition! This is serious fondue; be careful to make it correctly or else you will have wasted about $40 in ingredients. The trick to making this come out correctly is to continuously stir the mixture and not to burn it. Keep the flame on medium at most. I didn't want to buy cherry brandy, so I just used some canned cherry juice. It worked just the same. I am making it again for New Years... mmm, can't wait! item not reviewed by moderator and published
This recipe was perfect for my romantic evening with my lovely girlfriend and future wife. I absolutely loved it, perfect consistency and flavors. My recommendation is to finish the cheese fondue last after all of your dippers are ready. The only thing I did differently was add Havarti and Gruyere instead of Swiss since Gruyere is already a type of Swiss I just really wanted to switch it up. It was my girlfriends idea and a really great one I absolutely recommend it. Our night was magical in many ways and the food was where it all started and sparked the night. Thanks Ty. Keep up the good work. item not reviewed by moderator and published
I loved this recipe and will make it again. My Swiss friend told me they usually make it with day old bread. Imported Swiss Cheese was sold as Emmental Cheese. item not reviewed by moderator and published
Well, Vegan or not, I just made this tonight for my Husband and I and it was so EASY, and it turned out PERFECT! Up until now I was buying the prepackaged fondue and adding my own "extras" (cheese, garlic, nutmeg, etc..) . This recipe turned out creamy, flavourful, much lighter than the packaged varieties, and it mixed very well without separating and never became greasy or stringy. We've voted this as definitely "guest-worthy" and will make it again very soon! YUMM!!! PS - I used Sherry instead of Kirsch and it was fine! item not reviewed by moderator and published
I made this for a housewarming party and it not only stunk up the house, it tasted a little flat and uninteresting. I had to add some salt and cayene pepper to spice it up a bit. It was nice and creamy, but after a few hours on the lowest setting on my electric fondue pot, it started to separate and get greasy. item not reviewed by moderator and published
For those of you who are NOT vegans; this is a great recipe; enjoy it. Vegans, go back to first grade, learn to read and shut the hell up. item not reviewed by moderator and published
A Solid Cheese Fondue recipe that always is a hit. BTW Vegans this recipe is from a episode that just happened to have the first half with a vegan recipes: Food 911 Episode FO1A03 Vegan for a Roommate: NJ/Fondue Fiasco: Beverly Hills CA Tyler helps two roommates by cooking up a healthy Moroccan Stew that's high in protein, along with a delicious side dish of quinoa. Tyler then takes us into fondueland and shows a hip young couple how to make it the right way. Don't you feel smart.... Stop giving this re item not reviewed by moderator and published
For those that are freaking out and being judgemental because the episode mentions "vegan" and Tyler used dairy products, maybe you should look a little closer at the episode title. The stew and pilaf are part of the "vegan" episode filmed in New Jersey, a seperate episode was featured in CA with cheese and chocolate fondue. No idea why they were listed together, but they were. Tyler isn't stupid, he's an awesome chef. I'm sure he knows what vegan is. Rate the recipe, not your own version of what you anticipate the chef's knowledge to be. item not reviewed by moderator and published
I have experimented with making fondue for some years now and this is by far the best! It is my Valentine's Day tradition to have this with my husband. It is so easy and comes out smooth and delicious. We can eat the entire pot ourselves! I serve it with blanched brocolli, french bread, baby potatoes, granny smith apples, and baby tomotoes. item not reviewed by moderator and published
I have been using this recipe for years. It is the best. I omit the kirsch and use a muscato for it's sweet flavor. This is a keeper! item not reviewed by moderator and published
no offense but who would think a fondue would be vegan its all about the cheese when it comes to fondue. This recipe is great cant wait to make again for the holidays in fromt of the fireplace perfect evening item not reviewed by moderator and published
I just have to say that I use this fondue recipe every time I make fondue and it never fails me. I usually serve it with french bread, apples, cauliflower, par boiled potatoes, gnocchi and a variety of salami. YUMMMY !!! item not reviewed by moderator and published
I made this recipe last night and was surprised at how easy it was. Our guests loved it! side note that this was my first time making fondue, so I was a little hesitant at first. I did add a little cheddar to add some different flavors. item not reviewed by moderator and published
People climb OVER the table to dip into this. By far a huge crowd pleaser and a great interactive element for a dinner party. item not reviewed by moderator and published
This recipe was delicious and very easy! It took a few minutes of constant stirring to get it to smooth out and come together, but once it did it was perfect! At first I was worried I had done something wrong because it looked like congealed cheese in milky water, but I just kept stirring and it came out!! Tyler you rock! item not reviewed by moderator and published
Delicious and easy. The consistency was perfect. I used emmentaler swiss and gruyere. Some friends had a fondue party, and this was definitely the best one there. item not reviewed by moderator and published
Always a big hit at parties. The Gruyere cheese makes a big difference. item not reviewed by moderator and published
was a bit bitter and clumpy, for me but everone else seemed to like it. item not reviewed by moderator and published
This was great, cut recipe in half and froze other part of shredded cheese for another time. item not reviewed by moderator and published
excellent, great for fun dinner with friends. item not reviewed by moderator and published
This was my first time making foudue, and I found it very easy and rewarding. The recipe worked flawlesly. I do cook a lot and cook well, but I think just about anyone could make this. I made only half the recipe as there were only 2 of us and we were only eating it as an appetizer. I served it with steamed red potatoes, lightly steamed broccoli, and toasted cubes of French bread. I left out the dried mustard and liqueur (didn't have either) and put in a whole clove of garlic as opposed to just rubbing the inside of the pot. item not reviewed by moderator and published
Very easy to make, cheese melts to a smooth perfect thickness. Great with granny smith apples, all breads and raw veggies item not reviewed by moderator and published
I have made and messed up many cheese fondue recipes. This one was so good and easy to make. It is great for a party! item not reviewed by moderator and published
This is a really good fondue and very quick and easy to make. Everyone loved it. You do need to buy the expensive cheese to make this work. We eat ours with a french baguette and granny smith apples. It was very tasty and not a drop was left. item not reviewed by moderator and published
I've tried several cheese fondue recipes since the 70's, but this one is definitely the best in taste, ease of prep, and use. item not reviewed by moderator and published
Perfect with apples, crusty bread and good friends! item not reviewed by moderator and published
I've never made anything like this before and it was so simple. Everyone at the party loved it too! item not reviewed by moderator and published
Really enjoyed this recipe. It was simple, quick and came together beautifully. Followed it almost to the letter, just omitted the kirch (none on hand and didn't want to run out...) and added a touch more wine. Served with a simple sourdough and granny smiths. So good! Thanks, Tyler! item not reviewed by moderator and published
I served this at a party recently and everyone loved it. I couldn't get the texture as velvety as I would have liked, but I think that had more to do with my fondu pot than the recipe. I served with pumpernickle, granny smith apples and blanched broccolli. item not reviewed by moderator and published
As a little girl, my wife's family use to have a fondue night twice a month. I planned a special night and used Tylers recipe to... well lets just say it was good for both of us. It was easy, fun, and memorable. Thanks Tyler With best regards & gratitude Dave item not reviewed by moderator and published
It never got smooth. And when I removed it from the stove and onto the chafing heat it got clumpy. It tasted good, simple to make, but it just didn't turn out. I couldn't find Guyrere cheese so I used a good swiss and fontina. Made grilled cheese the next day with the lefovers. I don't know what I did wrong. Guess I'll stick with chocolate fondue. item not reviewed by moderator and published
I loved this recipe!! I have already made it twice in a couple of weeks. I served it at a bridal shower I hosted and it was a hit. Great with Italian Pepperoni, blanched broccoli, french bread, pumpernickle bread, and granny smith apples. Be careful not to add more cheese than recipe calls for because it will get too thick. If you follow the recipe exactly, it has the perfect consistency. item not reviewed by moderator and published
This is pretty close to the "classic" recipe (I think it's from Gourmet) for cheese fondue, it works really well. I do think it's too thick with the amount of wine in the recipe here, I use 1.5 cups of wine and it's just fine. item not reviewed by moderator and published
My husband and I enjoy this fondue so much that we not only use it several times a year for family and friend gathterings but also have made made it part of our traditon in celebrating our wedding anniversary. Cutting the recipe in half for just the 2 of us. item not reviewed by moderator and published
This is identical to a basic fondue recipe that I have from 30 yrs. ago & still use, as it makes a perfect fondue. You can actually skip the alcohol & mustard, I have, & it's still fantastic. (Also, kids might like the taste better, if this is a consideration.) The contents will mix more easily & stay mixed if you add one handful of the cheese at a time, stir till the cheese is dissolved, then add another handful. The second tip is to use the best quality, heavy bottomed sauce pan you own. item not reviewed by moderator and published
This was really great!!The kids didn't care for it though item not reviewed by moderator and published
I had a small fondue party and this was a HUGE hit. It really was easy to make (grating the cheeses took the most effort). It was delicious and creamy even though the cheese had a tendency to clump prior to putting it in the pot (but we were using tongs and the cheese probably should have been kept cooler). Overall, the best cheese fondue I've ever enjoyed. item not reviewed by moderator and published
The consistency was amazing! My only complaint (and the reason I didn't give 5 stars) was that it was really bland, and that was a little disappointing. This is one I'll play around with - maybe adding some pesto next time. item not reviewed by moderator and published
I had never made cheese fondue before and tried this recipe. It came out great. It was easy, the consistency was perfect and it was delicious. I'm looking forward to making it again for our Super Bowl party. item not reviewed by moderator and published
This was my first time making fondue and it turned out great, everyone loved it. I'll definately use it again! item not reviewed by moderator and published
Made this tonight.This was such an easy & delicious recipe to make.I didn't add the kirsh as I didn't have it on hand. I used Pinot Grigio (cavit)my favorite.I did add some garlic..Really terrfic!! item not reviewed by moderator and published
My last fondue was a bag of pre-shredded and seasoned cheeses that I bought at Wegmans, which was really good. This recipe tops that by far. I used Emmental and Gruyere cheeses. My neighbors loved it! item not reviewed by moderator and published
It's great for a Wine & Cheese get together,easy to make and guest love it. item not reviewed by moderator and published
Also makes a great cheese sauce for chicken dishes! item not reviewed by moderator and published
AWESOME!!! item not reviewed by moderator and published
cant sign in item not reviewed by moderator and published

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