Cheese Fondue

Cheese Fondue

15

"Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 419 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
  2. Dredge the diced cheese in potato flour and set aside.
  3. Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.

Reviews

15
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices.

Most helpful critical review

Followed recipe to the letter. Did not work well, cheese would have melted better if grated.

This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices.

Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - ...

Good fondue base however, a great fondue should ALWAYS have a minimum of 2 different cheeses. Lower the portion of swiss cheese and compensate with gruyere or emmental (my favorite), or any kind...

This was SO easy to make. It was the first time I ever tried making fondue and it was great. The recipe has "Brandy" in the ingredients, and then "Kirsch" in the instructions so I wasn't sure wh...

This is a really fool-proof fondue recipe! I used a bit of Gueyere cheese. Many raves.

This is a decent recipe. I agree with others when they say use two different types of cheese. I also add 2-3 tablespoons of fresh lemon juice and substitute corn starch for potato flour. (I d...

Followed recipe to the letter. Did not work well, cheese would have melted better if grated.

Very delicious, however, I did leave out the nutmeg and the brandy. Thanks Marc!

Good basic fondue recipe. I skipped the Kirsch and the nutmeg just because I was going for a quick lunch and didn't want to bother taking the time. Used Comte cheese (French Gruyere) and it was ...