I've been making this fondue since the early 70s. Always so good!
i've been reading all review & find out that some said this recipe is lumpy or not smooth like they expectation. Here is the solution. Just add a little bit of lemom. just a few drops dont put much. Chef in our fav. fondue rest. said the acid will help the cheese soft & smooth also bring some extra favor. I hope this help. :-) - 26 Apr 2003 (Review from Allrecipes US | Canada)
It's so funny that fondue has made a come back, however, in our house, it never left. I've tryed many fondue recipes, but this is my favorite. I did skip the nutmeg and I found that garlic powder gives the dish a nice flavor. We used to use day old french bread, but found that the bread is a lot crispier and lighter if warmed in the oven. Delicious, Sheila and thanks! As a P.S.; for those who found a clumping problem, we toss the cheese with the flour first instead of adding it in later. This should eliminate any clumps. - 13 Jan 2003 (Review from Allrecipes US | Canada)
Easy and actually better than at my favorite fondue restaurant! I halved the recipe with some leftovers, and served two. Adjustments were 1 grated clove garlic cooked with the flour, also, dashes of worcestershire, mustard powder and salt, and slightly less nutmeg. Cheap cooking wine worked fine, but definitely go for the good cheese! Still, classy and fabulous for less than $12, including apples, sourdough & carrots (halved). Couldn't ask for a yummier fondue! Thx! - 20 Feb 2003 (Review from Allrecipes US | Canada)