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
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
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.
Sliced apples and cooked baby carrots also make wonderful dippers for this mild cheese fondue.
Substitute 1 cup chicken broth for dry white wine.
Substitute Italian bread chunks for French bread chunks.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.