Recipe by Campbell's Kitchen
"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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Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
dry white wine
shredded Swiss cheese*, at room temperature
Ground black pepper to taste
French bread, cubed
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!
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.
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.
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!
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~!
A big hit at last Thanksgiving! I use part-skim cheese so no one dies of a heart attack.
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.
Followed the directions, but it turned out as cheese and broth not an even mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss Cheese Fondue
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 196
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