Swiss Cheese Fondue

Swiss Cheese Fondue


1 garlic clove, halved

2¼ cups dry white wine

6 cups (1½ lbs.) shredded Swiss cheese

¾ teaspoon baking soda

2 tablespoons flour

¼ teaspoon cayenne pepper

2 dashes garlic salt

3 tablespoons Kirshwasser or brandy


Rub inside of Fondue Pot with garlic clove halves. Discard garlic.

Pour wine into Fondue Pot. Heat at SIMMER setting until wine bubbles, about 4 to 5 minutes. Do not allow wine to boil.

In bowl, toss cheese with baking soda and flour.

Add cheese mixture, ¼ cup at a time, to hot wine. Stir in figure-eight motion until evenly blended and melted.

Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended. Heat 5 minutes to develop flavors. Keep setting at SIMMER.

For serving, spear cubes of rye or French bread with fondue forks. Dip into fondue and swirl in figure-eight otion.

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