Pilsen-port Swiss Fondue

5
NODAYSOFF 0

"I don't know if this was done in the 70's, but I happened to throw these together for a fondue night with some really rustic sourdough and it was awesome. Port wine and beer blend with Swiss cheese in this no nonsense fondue. If round sourdough is hard to find, use a baguette sliced into rounds."
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Ingredients

15 m servings 461 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.

Reviews

5

I followed the recipe exactly and all the cheese clumped together in the bottom of the pot. I think it needs some flour as a binder.

Where's the gruyere cheese, and the kirsch, and the dry white wine? That recipe is definitely NOT a true swiss fondue recipe

I thought this was great. Inexpensive, everyman ingredients and VERY tasty. Took my time to warm it up to avoid clumping. I love it that Nodaysoff invented it. Kudos!

This one is definitely not my favorite. Too much work and not enough detail in the instruction.

I LOVE this flavors are superb! This recipe is now my favorite to make.