Swiss Cheese Fondue

3.9
(13) 9 Reviews
Prep Time
10
min.
Total Time
25
min.
Servings

12 servings, 2 Tbsp. fondue and about 3/4 cup bread cubes each

This isn't your basic cheese fondue. Because it's made with Swiss and seasoned with garlic, white wine, cherry brandy and nutmeg, it's full of flavor.

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What You Need

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Make It

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  • Toss cheese with flour in medium bowl; set aside. Rub inside of heavy saucepan with garlic; discard garlic. Add wine; heat until bubbles rise to surface. (Do not boil.)
  • Add 1/2 cup of the cheese mixture; stir constantly with wooden spoon until cheese is melted. Repeat until all of the cheese has been added. Continue to stir on medium-low heat until cheese mixture thickens. Stir in kirsch and seasonings.
  • Transfer fondue to heated fondue pot. Keep fondue bubbling while serving. Dip bread chunks into fondue. If fondue becomes too thick, add small amount of additional wine.
Please use alcohol responsibly.

Special Extra

Sliced apples and cooked baby carrots also make wonderful dippers for this mild cheese fondue.

Substitute

Substitute 1 cup chicken broth for dry white wine.

Substitute

Substitute Italian bread chunks for French bread chunks.

Servings

  • 12 servings, 2 Tbsp. fondue and about 3/4 cup bread cubes each

Nutritional Information

Serving Size 12 servings, 2 Tbsp. fondue and about 3/4 cup bread cubes each
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 280mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 0g
Protein 9g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ladygodiva11 | Mon, Dec 27 2010 11:46 AM

    I make something similar to this recipe. I use 3 cups Swiss and 1 cup cheddar for a better flavor to the cheese. I do not use garlic and nutmeg as I do not like the flavors of these spices, nor do I use the Kirsch. I use a sweeter white wine called Rhine and instead of tossing the cheese with the flour, I take the flour and mix it with a tablespoon of Rhine and use that to thicken my fondue. I like the added dimension of flavor that the cheddar and the Rhine adds to this fondue. This came from a recipe that came with a 70's set my mother got as a gift. Also, my Mom oven toasted her cubed bread to help it hold up to the cheese. Hope someone tries this recipe, it is very, very good. My daughter who does not use alcohol uses the chicken broth and loves it.

  • mjsaddington | Thu, Jun 10 2010 2:10 AM

    This is the classic recipe for Swiss fondue. If there are those of you who have problems with the flavors, here is my advice: 1) a TINY dash fo nutmeg goes a LONG way 2) if you don't like garlic, leave it out 3) use a white wine that you would like to drink - some dry white wines are SO "oak-y", that they can really add a bitter flavor. We have aven used a sweeter (but not super sweet) white wine and it was good. If you don't know wines very well and don't want to spend much money a Chablis would be a better choice than a Chardonnay -- which can impart a strong flavor. 4) make sure that you use a Swiss (and this can include Emmanthaler and other Swiss "nationality" cheeses) cheese that tastes good to you Hope this helps!

  • giacomofam | Sun, Nov 11 2007 10:57 PM

    We made this recipe following the directions exactly. The fondue had a VERY strong flavor and wasn't edible. The only way I would remake this recipe is with chicken broth instead of the wine.

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