Cheese Fondue

Cheese Fondue

15

"Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead."

Ingredients

30 m servings 419 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
  2. Dredge the diced cheese in potato flour and set aside.
  3. Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.
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Reviews

15
  1. 21 Ratings

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This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices.

Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - ...

Good fondue base however, a great fondue should ALWAYS have a minimum of 2 different cheeses. Lower the portion of swiss cheese and compensate with gruyere or emmental (my favorite), or any kind...