Recipe Details

Swiss Cheese Fondue

  • Servings: 4
  • Ready In 30 minutes
  • 2 c natural Swiss cheese; shredded
  • 2 c Gruyère cheese; Shredded
  • 1 tb Cornstarch
  • 1 Clove garlic; cut into halves
  • 1 c Dry white wine
  • 1 tb Lemon juice
  • 3 tb Kirsch; or dry sherry
  • 1/2 ts Salt
  • 1/8 ts White pepper
  • French bread; cut into 1-inch
Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet and add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish and keep warm over low heat. Spear bread cubes with fondue forks and dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted for Gruyere cheese.

Nutritional Facts

  • Serving Size 1 Serving (127g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 447
    Calories From Fat 292
  • % Daily Value
  • Total Fat 32g
    43%
  • Saturated Fat 20g
    99%
  • Trans Fat 2g
  • Cholesterol 109g
    34%
  • Sodium 286g
    10%
  • Total Carbohydrate 5g
    1%
  • Dietary Fiber 0g
    0%
  • Sugars 5g
  • Protein 31g
    44%