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With recipe's like this, I'll never be thin. It was a perfect balance of flavors. This recipe will be repeated often. THANKS...

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shadowgirl... November 26, 2008

Absolutely divine! Very rich, but "nous habitons seulement une fois" (we only live once!).

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Breakfast at Tiffany's October 08, 2008

Really creamy and tasty. DH said he would this again, but he'd like meat and veggies for dipping instead of just bread. I had some leftover garlic bread sticks that we dipped in addition to the baguette and it was actually much better than French bread. I think cubes of bagels would also be good dipped in this. Thanks for sharing.

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littleturtle October 03, 2008

This was outstanding! It was my first fondue, and I served it to a group of women I play cards with as an appetizer. I offered french bread, sourdough, and pumpernickle breads for dippers along with pear slices and a hybrid fruit of apple/pear. It was very well received. I also just used the pre-mixed cheese from whole foods, and purchased the brie seperately. Next time, I might actually try leaving the brie out of the mix, as (perhaps because I was using the preshredded cheese mix?) made the fondue a bit thick. Of course I served the champagne alongside the fondue, which was a wonderful compliment.

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AKillian24 April 23, 2008

This was an excellent fondue. I must say that I thought that the gruyere and emmenthaler overpowered the brie. While I loved the flavor, it tasted very similar to the class gruyere and emmenthaler fondue. I'm not sure that I will make this again - mostly because brie is so good by itself, but I do recommend trying it. Thanks Mimi for posting!

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poo235 April 21, 2008

Fantastic! Finally made a successful fondue that tasted great. I didn't have champagne on hand, so I used Prosecco and it worked out fine. I intended on doubling the recipe, but didn't have the correct proportions. Still turned out fine.

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lmaiorana November 23, 2007

This rocked! One hint to nubies though, add the cheese SLOWLY as you MAY end up with a big glop of yummy pot toasted cheese, wich was incidently, still fun to put on crutons on a candle-lit night!

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Lokicat February 22, 2007

Great tasting and very easy recipe. I used this for our annual girl's fondue night. For the gruyere and emmanthaler cheese, I just bought the prepared shredded fondue cheese from Whole Foods. Thanks for the recipe.

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londongavchick January 28, 2006

A delicious, sophisticated tasting fondue! This was my first time trying out my fondue pot and I had some difficulty getting the brie to melt; however, the fondue tasted great and the yield of fondue, served with bread cubes, lightly steamed broccoli, and the remaining champagne, was perfect for two people.

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Little Mimi December 31, 2005

I made this for a cocktail buffet this past weekend. I just placed the fondu pot on the buffet table with long wood skewers for people to dip pumpernickle or Italian white bread, apple slices or pear slices. Its worked very well, and was so yummy. I loved the flavor of this and it was really so easy to make. We had some champagne that a neighbor dropped off for us on our wedding day but since neither my husband nor I like champagne I wasn't sure what to do with it. This was the perfect excuse to open it and whatever was left after making this went in people's glasses. I grated all the cheese ahead of time so all I had to do was toss it all together and asign a friend to stirring while I cooked other things. I am sure I will make this again and again. Thanks for a great recipe.

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Ilysse December 12, 2005
Three-Cheese Fondue with Champagne