Recipes and Cooking Swiss Fondue 3.4 (16) Dunk bread cubes or veggies in this gooey Swiss fondue recipe for a delightful throwback appetizer. For a twist on this simple Swiss cheese fondue recipe, try making it with Gruyere or Emmentaler instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 50 mins Yield: 3-1/2 cups Jump to Nutrition Facts Ingredients 3 cup shredded Gruyère or Swiss cheese (12 ounces) 2 cup shredded Emmentaler, Gruyère, or Swiss cheese (8 ounces) 3 tablespoon all-purpose flour 12 1-inch-thick slices herb bread or French bread, cut into 1-inch cubes, and/or broccoli or cauliflower florets 1 ½ cup dry white wine ¼ cup milk 2 tablespoon kirsch or dry sherry ⅛ teaspoon ground nutmeg ⅛ teaspoon white pepper Paprika (optional) Directions Let shredded cheeses stand at room temperature for 30 minutes. Toss cheeses with flour; set aside. 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. 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. 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. Makes 3-1/2 cups fondue (12 appetizer servings) Rate it Print Nutrition Facts (per serving) 287 Calories 15g Fat 16g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 287 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 48mg 16% Sodium 299mg 13% Total Carbohydrate 16g 6% Protein 16g Calcium 494.7mg 38% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.