Best Formula Three-Cheese Fondue

I often have issues with the cheese not fully integrating. It doesn’t affect the flavor, just the look of it. I love to make homemade fondue in fall or for holidays like Christmas or Thanksgiving for myself and those I love. I serve 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 do not care to make your own bread, try Dave’s Killer Bread) I can imagine this being great over small potatoes and bits of bacon.I read that a dollop of lemon juice can help with integration. I used Emmentaler, Jarlsberg, and Beecher’s cheddar. The other two I have used before with success when I had Gruyère added to it. Flavor of this combination was better though.I use a Trader Joe’s cheap Sauvignon Blanc, and chop finely some garlic into it (that can also make it look less smooth.) Flouring your grated cheese before slowly dropping a bit into the boiling liquid at a time is important to make it thick and creamy.I do not use butter, never heard of doing that before. I do top with some nutmeg, and add sea salt or Himalayan salt to taste.Kirschwasser is typically added into the boiling liquid before adding cheese, however, I cannot taste it. So if you cannot taste that, or nutmeg, leave them out. Unless the cheddar you used had lots of salt, or you added butter with salt to it, you need to add salt or you will not taste its subtle flavors.

Hands down this is *the best* cheese mixture out there. I ended up using 7oz, 6oz & 6oz of the Sharp Cheddar, Emmentaler & Gruyere respectively because that's what was available at the store. Amazing!

I thought this was very good!.. I did add some some garlic powder and a dash of dry mustard, salt and pepper!.. When I got done it was too thick, so I reduced a little more wine down and whisked it in.. Served for my sons b-day dinner. I thought it was great.. Not really the flavors the kids go for though!..