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Pilsen-port Swiss Fondue

Pilsen-port Swiss Fondue

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
NODAYSOFF

NODAYSOFF

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.

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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

Directions

  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.
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Reviews

FNLDY
44

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.
25

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
19

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!

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