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Swiss Cheese Fondue

December 31st, 2007 · 1 Comment

Stainless Steel Electric Fondue (3-qt.) by Rival


  • 1 1/2 – 2 cups White Wine
  • 2 teaspoons Garlic, minced
  • 1 – 1 1/2 cups Emmenthaler Swiss Cheese, grated
  • 1 – 1 1/2 cups Gruyere Swiss Cheese, grated
  • 1/2 cups Flour
  • 1 teaspoon Nutmeg, finely ground
  • Juice of ½ lemon
  • 1 tablespoon Kirshwasser
  • Assorted breads (rye, sourdough, ), cut in bite size pieces
  • Apples, cut in bite size pieces
  • Cauliflower, cut in bite size pieces
  • Baby carrots


  • Toss grated cheese in flour until well coated.  The flour keeps the fats in the cheese from separating when the cheese is melted.  It helps create a smooth texture when melting the cheese.
  • In a fondue pot, bring wine to a simmering boil.
  • Stir in garlic.
  • Slowly stir in cheese a little bit at a time, allowing cheese to melt as it is stirred into the wine.
  • After the cheese is melted, stir in nutmeg and lemon juice.
  • Add the kirshwasser by pouring it around the edge of the bowl with the melted cheese.  Allow the alcohol in the kirsh to burn off just a bit before stirring it to incorporate it into the cheese mixture.
  • Dip the bread, fruit, and veggies in the cheese with fondue forks and enjoy!

We have an electric fondue pot that we use.  We prefer this kind because it maintains a constant temperature and it is dishwasher safe.

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Tags: Recipes

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