cheese-fondue

Cheese Fondue

14 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Marc Boyer
Recipe by  Marc Boyer

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 (14)

Rate This Recipe
margie
31

margie

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.

Lom
27

Lom

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 - don't skip this step! (I used white flour with good results.) The recipe got many compliments when I served it at a party; I'll definitely make it again.

Nadine
22

Nadine

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 of firm cheese that suits your taste. Also, in addition to bread you can use crispy veggies or cold meats, like ham cubes. A good quality blond beer can also be used instead of the wine if you are a beer enthousiast. If you have never tried fondue before, stick to the wine.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 37.2 g
  • 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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