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Swiss Cheese Fondue
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Swiss Cheese Fondue

25 Minutes
10 Min Prep
25 Min Cook
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.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (8 oz.) KRAFT Extra Thin Swiss Cheese Slice s, cut into thin strips
1 Tbsp. flour
1 clove garlic, cut in half
1 cup dry white wine
1 Tbsp. Kirsch (cherry brandy)
1/8 tsp. salt
1 dash each ground nutmeg and white pepper
1 loaf (16 oz.) French bread, cubed
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Please use alcohol responsibly.
Let's Make It
1
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.)
2
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.
3
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.
Kitchen 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.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 280mg
12%
Total Carbohydrates 22g
8%
Dietary Fibers 1g
4%
Sugars 0g
Protein 9g
18%
Vitamin A
4%
Vitamin C
0%
Calcium
20%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 2 Tbsp. fondue and about 3/4 cup bread cubes each
* 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.
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