Pilsen-port Swiss Fondue

5
NODAYSOFF 0

"I don't know if this was done in the 70's, but I happened to throw these together for a fondue night with some really rustic sourdough and it was awesome. Port wine and beer blend with Swiss cheese in this no nonsense fondue. If round sourdough is hard to find, use a baguette sliced into rounds."

Ingredients 15 m {{adjustedServings}} servings 461 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.
Tips & Tricks
Pine Cone Cheese Ball

See how to make a holiday cheese ball that looks like a pine cone.

King Crab Appetizers

See how to make a supreme appetizer!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 5

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
FNLDY
9/28/2004

I followed the recipe exactly and all the cheese clumped together in the bottom of the pot. I think it needs some flour as a binder.

L.V.
2/5/2006

Where's the gruyere cheese, and the kirsch, and the dry white wine? That recipe is definitely NOT a true swiss fondue recipe

SPRITZGIRL
7/25/2008

I thought this was great. Inexpensive, everyman ingredients and VERY tasty. Took my time to warm it up to avoid clumping. I love it that Nodaysoff invented it. Kudos!