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WOW,Very Good Mimi, We enjoyed the Fondue. Different than what we had, had before. I will be using this Recipe again,My DH loves fondue.
I SECOND THAT WOW! This was sooooo good! I'd never made fondue before, and this was very easy. We are lucky where we live, as the store has a great variety of cheeses, so getting the exact ingredients was no problem. Thanks Mimi! Abbey
Loved this recipe just as it was - also tried it without the shallot and added a bit of cayenne. Best cheese fondue I've had.
First time making fondue. This was delicious. Thank you- now I want to make all different sorts of fondue. Loved it and will definitely make again.
Too much for even two servings. We served pears (red and green), fried bacon (leftovers), salami, carrot, peapods and cubed and toasted baguette and pumpernickel breads. It turned out fine, but just got burnt out on the flavor too quickly.
I used roasted garlic, and 1 cup parmesan and 1 cup cheddar/mozz mixed instead of the gruyere. The champagne made it taste pretty strong until it got a chance to mellow out as the alcohol cooked off. Yummy! Everyone loved it.
This was really interesting, although I found the flavor a bit strong and overpowering, my hubby liked it very well. Perhaps next time I will cut back on the gruyere? I really liked the subtle champagne background. I will try this again, perhaps it was just my error . Thank you.
This was very good, although we had to add a bit more of both Gruyere and Emmental - we like it a little thicker. Also, we used a Spanish cava instead of chamapagne and rubbed the fondue dish with a cut garlic clove first.
What a great recipe! Have made many fondues before and they all taste very winey. This was much better than the traditional recipe. It was a hit at my fondue party. Thanks!!!!
This was the best Fondue my husband and I have ever had! We left out the nutmeg and used a California brie and it was so great! Thank You for posting it!!!