Swiss Cheese Fondue Recipe -
Swiss Cheese Fondue Recipe
  • READY IN 25 mins

Swiss Cheese Fondue

Recipe by  

"Rich, savory Swiss cheese fondue is made easy with Swanson® Chicken Broth for a classic that will become a favorite at your table."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • COOK

    25 mins

    25 mins


  1. Blend 1/4 cup broth into cornstarch; set aside.
  2. Rub fondue pot or saucepan with cut sides of garlic; discard garlic. Add remaining 3/4 cup broth and wine to fondue pot. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese, a little at a time, stirring until cheese melts before adding more. Add cornstarch mixture and heat to a boil. Reduce heat and cook for 1 minute.
  3. Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping.
Kitchen-Friendly View


  • *Natural aged Swiss cheese should be used in this recipe; we recommend Swiss Emmentaler, Natural Gruyere or Raclette cheese.
  • Tip: Use cut up fresh vegetables for dipping. Recipe may be doubled.

Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2010

Did not have any white wine on hand so I used extra chicken broth instead. Also, I used chopped garlic and kept it in the cheese the whole time. Dee-lish!

Most Helpful Critical Review
Dec 07, 2008

Not good. We thought the addition of broth to fondue was a little strange, but the rest of it sounded good...... And the taste WAS pretty good, really. Unfortunately, there was so much liquid (between the broth, wine, and lemon juice) that the cheese (and I used both regular Swiss AND some Emmentaler to class it up) just formed one big lump in the liquid. I've made fondue before, and I understand that adding lemon juice can reduce clumpiness, but this wasn't just clumpiness. It was a lump of cheese in a pool. Taste-wise: 3 stars. Fondue-ability: 1 star. There are better recipes out there.


11 Ratings

Feb 09, 2009

If you are looking for an authentic swiss tasting fondue this one is great. We used half swiss and half gruyere cheese and it came out fantastic.

Jan 03, 2011

This turned out really good!! I ran into the clumping problem but when it was brought to a boil, and I just let it sit it, all just came together! Very yummy!

Oct 19, 2010

A big hit at last Thanksgiving! I use part-skim cheese so no one dies of a heart attack.

Feb 02, 2011

All the cheese was runny and tasted like chicken broth. I just couldnt believe how bad this was. I better go find a new fondue recipe~!

Jan 02, 2010

Made it exactly how it calls for and while the taste was excellent, I couldn't find the balance with my fondue pot, so it was either boiling and runny, or stringy and clumpy.

Sep 12, 2011

Followed the directions, but it turned out as cheese and broth not an even mixture.


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  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 21.8 g
  • 33%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 611 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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