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This is a wonderful fondue but the recipe is different than the one I got from the kitchen of the Rhinelander almost forty years ago and it explains why it is runny. My recipe from this restaurant is the same EXCEPT it called for 1 cup of liquid for the 5 cups of the cheese. That's a big difference. Use 1/2 cup Sauterne and 1/2 cup water. From that point add extra cheese or wine/water if needed to gain proper consistancy. 5 stars when made this way. Yum!! I just doubled it and made it for a large party last night.
Fabulous! My mom used to make this for us on Christmas Eve. It's just like I remembered. For those having trouble with the recipe-- did you use swiss american?? You can find it at Costco. I don't think regular swiss cheese will work-- you need the processed stuff to get the creamy texture.
Way too runny! It had a hard time sticking to anything. The taste was good but overall a disappointment.
I have been using this recipe for years (minus the MSG), and it's exactly like the fondue at the Rheinlander. Love it! I can usually find the processed swiss cheese, but it tends to be in individually wrapped slices.
I followed this recipe to the letter, and it doesnt taste anything like the reteraunt's fondue. The cheese is to thick and doesnt turn into a cheese dipping sauce at all. And yes, I tried adding more cheese or adding more wine. Maybe using the really expensive Gruyer cheese would work better then Swiss, but I was really disappointed. What a waste of money for all that cheese. Ill stick to going to the resteraunt I guess.
This recipe is amazing, but don't add water until you are sure it is thick enough. It is usually too much liquid for the amount of cheese. I did find a Gruyere cheese food product at our local Winco, it has the "right" fondue flavor. Can never find the processed swiss american anymore. I never use expensive swiss cheeses, they just glop up. I agree...no need for MSG! Making this tonight for my adult kids and their friends. Lots of rye bread, french bread, and lots of cool crisp veggies.
I don't know what I did wrong but no matter how much cheese I added it stayed very thin, not like fondue. I did cut to half, and used a different cheese. But the taste was fine. Sorry ,but I had to laugh at rockyp review. Guess the word "OR" was not seen.
I'm wondering if anyone actually made this that gave this recipe 5 stars. There is 3 cups of liquid to 5 cups of cheese. This is way way way too much water. I ruined 5 cups of good swiss cheese making this recipe. I was very disappointed. I should have known. Look at any other fondue recipe.
I have been making this recipe for years. I had a hard time finding processed swiss american this year so used almost all swiss with some american mixed in. Also on the wine - I just use a chardonnay...works well. We like to serve this with veggies as well as bread. I also skip the MSG.
Please be a litle more clear on he wine. There's no such thing as sauterne chablis. Wines from the Sauternes region of France are produced using Botrytis affected Semillon grapes and is very sweet. Chablis is produced in the Chablis region from Chardonay grapes and is very dry.