SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Swiss Fondue

Makes: 12 servings
Prep 15 mins Stand 30 mins
Swiss Fondue
  • 3  cups  shredded Gruyere or Swiss cheese (12 ounces)
  • 2  cups  shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
  • 3  tablespoons  all-purpose flour
  • 1 1/2  cups  dry white wine
  • 1/4  cup  milk
  • 2  tablespoons  kirsch or dry sherry
  • 1/8  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground white pepper
  •  Dippers: French bread or rye bread, cut into 1-inch cubes and toasted,** precooked broccoli or cauliflower florets or bias-sliced carrots.

1. Bring shredded cheeses to room temperature. Toss with flour; set aside.

2. Heat wine in a large saucepan 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 make sure the cheese is melted before adding more. Stir until mixture bubbles gently.

3. Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk. Serves 12.

From the Test Kitchen**
  • To toast bread cubes, place the cubes on a baking sheet. Bake in a 350 degree F oven 5 to 7 minutes or until the bread cubes are crisp and toasted.
Nutrition Facts (Swiss Fondue)
  • Servings Per Recipe 12,
  • cal. (kcal) 222,
  • Fat, total (g) 14,
  • chol. (mg) 18,
  • sat. fat (g) 19,
  • carb. (g) 3,
  • pro. (g) 14,
  • vit. A (RE) 103,
  • sodium (mg) 149,
  • calcium (mg) 40,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe