Comida Kraft
Recipe Box

Swiss Cheese Fondue

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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 280mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 0g
Protein 9g
% Daily Value
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

K:147 v0:51564

>