About this recipe: A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers.
I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier wine, which has a higher acidic content, is what you need. NEVER use Chardonay, always use something similiar to a Sauvignon Blanc. 2)When you "warm" the wine DO NOT boil it. Keep it on a low-medium temperature. 3) Always, always, always shred your cheese AND allow it to sit at room temperature. The finer shredded the cheese is, the easier it will melt. Also, add about a tablespoon of unbleached all-purpose flour to the cheese, and toss it to coat. This helps the cheese to not "clump' when melting. 4)Cornstarch, or a cornstarch "mixture", should be added BEFORE the cheese. Add the cornstarch, and stir for several minutes giving it time to break down, and thicken. Cheese should always be the LAST thing added to fondue. 5)Add the cheese in small handfulls, stir constantly and make sure all cheese is melted and smooth before adding your next handfull. Otherwise, they will begin to clump together. 6)Cheese should always be cooked on low temperatures. 7)Drops of lemon juice can also be added to help break cheese down. It also adds a nice flavor 8)Non-stick electric fondue pots are AWESOME for cheese. Though expensive, they make cheese fondue and chocolate fondue easy because you can control your heat better. 9)Invest in the higher quality cheese, it helps - 27 Feb 2010 (Review from Allrecipes US | Canada)
wonderful! I love cheese, and when I first tried swiss fondue I found a new (expensive) favorite. I'm pretty simple when it comes to the fondue: Use a medium size pot, start to heat it up on medium. rub garlic around the inside of the pot. pour in a thin layer of cooking wine. when you see the tiny "carbonation" bubbles forming around the edges, slowly sprinkle in 1/2 lb shredded Gruyere cheese and 1/2 lb shredded swiss, mixing as you go so it melts evenly and smoothly. I add just a small pinch of cornstarch to thicken it, but not much. After the cheese is completely melted and slightly bubbling, I add cracked pepper and paprika for bite. Stir it up and pour it into the fondue pot that is already heated up (low setting). Yum yum! too bad around here 1/2 lb of Greyer is 8 bucks! - 23 Jan 2011 (Review from Allrecipes US | Canada)
I can't say this is "THE BEST" only because I have yet to compare it against others, but I made this the other night for my husband and some friends and we all really liked it! We served it with German bier sausage, light rye, sour dough and granny smith apples. It was a hit and SO yummy! We had a bit of trouble getting the gouda to melt completely, but it still tasted wonderful! Thanks for the recipe!! - 29 Jun 2009 (Review from Allrecipes US | Canada)