Swiss Fondue

Swiss Fondue Enlarge Image
3 users rated this recipe an average rating of 3.5
3-1/2 cups
Start to Finish:
50 mins 350°F
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Swiss Fondue

cups shredded Gruyere or Swiss cheese (12 ounces)
cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
tablespoons all-purpose flour
1-inch-thick slices herb bread or French bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets
1 1/2
cups dry white wine
cup milk
tablespoons kirsch or dry sherry
teaspoon ground nutmeg
teaspoon white pepper
Paprika (optional)


  1. Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside.
  2. Meanwhile, to toast the bread cubes, place on a baking sheet and bake in a 350 degreee F oven for 5 to 7 minutes or until crisp and toasted; set aside. To precook broccoli or cauliflower, in a saucepan bring a small amount of water to boiling; add florets. Simmer, covered, about 3 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  3. In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly and making sure cheese is melted before adding more. Stir until the mixture bubbles gently.
  4. Stir in milk, kirsch, nutmeg, and white pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. (If mixture becomes too thick, stir in a little more milk.) If desired, sprinkle with paprika. Serve with toasted bread cubes and/or florets.
  5. Makes 3-1/2 cups fondue (12 appetizer servings)

Nutrition Facts

(Swiss Fondue)
    Per serving:
  • 287 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 48 mg chol.,
  • 299 mg sodium,
  • 16 g carb.,
  • 1 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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