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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Swiss cheese - grated

  2. 1 Garlic - optional

  3. 2 cups 474ml Dry white wine

  4. 2 tablespoons 30ml Kirsch - rum or brandy, optional

  5. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated

  6. Ground nutmeg or pepper - to taste

  7. 2 tablespoons 30ml Flour

  8. Bread - cooked meat, vegetables for dippers

Instructions Jump to Ingredients ↑

  1. Coat Swiss cheese with flour.

  2. Rub inside of fondue pot with garlic, pour in wine and heat until warm but not boiling. Add Swiss cheese by handfuls, stirring with wooden spoon until melted (appearance of light creamy sauce).

  3. Add kirsch, Parmesan and nutmeg/pepper.

  4. Let come to boil once, stirring continuously.

  5. Serve with dippers.

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