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Swiss Cheese Fondue

Swiss Cheese Fondue

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Campbell's Kitchen

Rich, savory Swiss cheese fondue is made easy with Swanson® Chicken Broth for a classic that will become a favorite at your table.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet


  1. Blend 1/4 cup broth into cornstarch; set aside.
  2. Rub fondue pot or saucepan with cut sides of garlic; discard garlic. Add remaining 3/4 cup broth and wine to fondue pot. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese, a little at a time, stirring until cheese melts before adding more. Add cornstarch mixture and heat to a boil. Reduce heat and cook for 1 minute.
  3. Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping.
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Not good. We thought the addition of broth to fondue was a little strange, but the rest of it sounded good...... And the taste WAS pretty good, really. Unfortunately, there was so much liquid (between the broth, wine, and lemon juice) that the cheese (and I used both regular Swiss AND some Emmentaler to class it up) just formed one big lump in the liquid. I've made fondue before, and I understand that adding lemon juice can reduce clumpiness, but this wasn't just clumpiness. It was a lump of cheese in a pool. Taste-wise: 3 stars. Fondue-ability: 1 star. There are better recipes out there.


Did not have any white wine on hand so I used extra chicken broth instead. Also, I used chopped garlic and kept it in the cheese the whole time. Dee-lish!


If you are looking for an authentic swiss tasting fondue this one is great. We used half swiss and half gruyere cheese and it came out fantastic.