Best Formula Three-Cheese Fondue Recipe

My husband absolutely loved this dish that I made for him! I have a couple of tips to share - Firstly, definitely go with a Sauvignon Blanc for the wine. Secondly, make sure to shred the cheeses and mix in a tablespoon of flour with them, rather than adding it to the wine. Using a double boiler or a Fondue pot designed for chocolate will prevent clumping or burning. Lastly, I skipped the butter and instead rubbed the pot with a garlic clove before adding the wine. Bon appétit!

We decided to try this fondue recipe for our New Year's Eve celebration and we were blown away by how delicious it was. It was an instant hit with everyone and we agreed that it would become a new tradition for us. Making some adjustments based on other reviews, we shredded the cheese and mixed in the flour. I wasn't too strict with the measurements and used about 8oz of each cheese - it turned out great. We skipped the butter and instead used 1 cup of Reisling and 2 tsp of Christopher Ranch crushed garlic, which added an amazing flavor. Borrowing a friend's electric fondue pot was a game-changer - it heated up in seconds and the fondue was perfectly melted in just a few minutes. Our favorite dippings included parboiled broccoli, bread, cooked Italian sausage, grape tomatoes, parboiled carrots, and apples. Absolutely delicious and a new favorite for us!

This experience was absolutely heavenly. Just wanted to note that I opted for Pinot Grigio, which turned out to be a perfect choice for this recipe. Adding about three tablespoons of flour to the cheese before mixing with the wine resulted in a deliciously creamy texture. Prior to starting, I rubbed the saucepan with a clove of garlic for an extra burst of flavor. A squeeze of fresh lemon juice added a nice touch. Transferring everything to an electric fondue pot, I enjoyed dipping toasted rosemary and olive oil bread into the cheesy goodness. It made for a fantastic way to welcome in the New Year of 2011.

Absolutely adored this recipe! I grated the cheese and mixed in the flour beforehand. No butter needed, and I skipped the saucepan step. Instead, I gradually incorporated the cheese into the gently simmering wine. It was a hit with everyone, even the kids!

Excellent way to kick off a fondue night! Made a few tweaks: Massaged a garlic clove into the saucepan before dicing and roasting it with a touch of butter. Poured in 1.5 cups of wine and allowed it to simmer for roughly 10 minutes. Blended flour with GRATED cheese for an even coating - approximately 3 tablespoons. Gradually incorporated the cheese into the mix with a whisk, resulting in a truly delightful outcome!

I experimented with this recipe last night and decided to make a few adjustments based on recommendations from others, and I was really pleased with the results. 1) I purchased all three types of cheese from Trader Joe's. 2) I cubed the cheese and then shredded it in my Vitamix Blender. 3) I placed the shredded cheese in a plastic Ziploc bag and added around 2 teaspoons of flour and 1 teaspoon of cornstarch. I did this step in advance as I prepped everything for my fondue party ahead of time. If making the fondue immediately, you can skip this step, but don't skip the flour and cornstarch mixture. 4) I warmed up a dry Pinot Grigio in my enameled cast iron pot for the wine. I added a halved garlic clove and let it infuse the wine. Once the wine was near boiling, I stirred in the cheese. 5) Just before transferring the mixture to the fondue pot, I squeezed the juice of 2 lemon slices into the cheese. I left the garlic clove in for extra flavor. The fondue turned out delicious – not overly pungent, with a lovely light flavor. It coated the bread and apple slices perfectly!

I have encountered issues with the cheese not fully melting into the fondue, which affects its appearance but not its taste. I enjoy preparing homemade fondue during the fall or for special occasions like Christmas or Thanksgiving, for myself and my loved ones. I like to pair it with well-roasted seasoned green vegetables such as Brussels sprouts, green beans, Romano beans, artichoke hearts, pickled asparagus, and multigrain toasted bread sticks. (If you prefer not to make your own bread, consider using Dave's Killer Bread.) I can envision this fondue being delicious with small potatoes and bacon. Adding a dollop of lemon juice can help with the cheese integration. I used Emmentaler, Jarlsberg, and Beecher's cheddar cheeses in my fondue. Although I have successfully used the other two cheeses in the past with Gruyère, I found the flavor of this combination to be superior. I utilize a budget-friendly Sauvignon Blanc from Trader Joe's and finely chop garlic to enhance the flavor (which may also contribute to its chunky appearance.) Coating the grated cheese with flour before gradually adding it to the boiling liquid is crucial for achieving a thick and creamy consistency. I do not include butter in my fondue, as I have never heard of doing so. I sprinkle some nutmeg on the top and season with sea salt or Himalayan salt to taste. While Kirschwasser is traditionally added to the boiling liquid before the cheese, I personally cannot discern its flavor, so feel free to omit it along with the nutmeg if preferred. If the cheddar used is not very salty, or if butter with salt was not added, it is important to season with salt to bring out the subtleties of the flavors.

This dish is incredibly simple to make and boasts a wonderfully bold and rich flavor. My friends were absolutely blown away by it - little did they know how effortless and straightforward it is to prepare.

Alright, here is the rewritten review: "Okay, so this tip recommends using cornstarch to coat the cheese and a dry wine for a more acidic touch. Adding lemon juice helps break down the cheese for a smoother texture. Cornstarch is excellent for emulsifying. These tips are crucial for achieving a delicious result. Also, avoid using cheddar unless you have gruyere, which is pre-blended. Emulsification is key for a tasty outcome. Yum!"

This dish was not only delicious but also incredibly simple to prepare. I personally enjoyed the wine infusion, although my family suggested reducing the amount slightly for the next batch.

Extremely delicious!