Ingredients Jump to Instructions ↓

  1. 8 ounces Natural Swiss cheese,diced

  2. 8 ounces Gruyere cheese,diced

  3. 2 tablespoons Flour

  4. 1 Clove garlic,halved

  5. 2 cups Dry white wine

  6. 1 tablespoon Lemon juice

  7. 3 tablespoons Kirsch

  8. French bread,1" cubes

Instructions Jump to Ingredients ↑

  1. Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.

  2. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about ½ cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.

  3. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.


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