Appetizers

Swiss Cheese Fondue

photo by:kraft

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 flavo...read more

posted by

ladygodiva11

on 12/27/2010

time

prep:

10 min

total:

25 min

servings

total:

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

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What You Need

pkg. (8 oz.) KRAFT Extra Thin Swiss Cheese Slices, cut into thin strips

Tbsp. flour

clove garlic, cut in half

cup dry white wine

Tbsp. Kirsch (cherry brandy)

1/8

tsp. salt

dash each ground nutmeg and white pepper

loaf (16 oz.) French bread, cubed

Make It

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.

Kraft Kitchens Tips

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.

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ladygodiva11

posted:12/27/2010

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

posted:6/10/2010

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

posted:11/11/2007

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.

a cook

posted:9/29/2003

My wife and I enjoyed this recipe very much. We will never again purchase a store bought fondue.

a cook

posted:10/30/2002

Next time I'm going to add just a dash of Worcestershire Sauce to see if that helps give it a 5-star rating or drops it to a 3.

a cook