Swiss Cheese Fondue

Looking for a delicious appetizer dip? Serve vegetables and bread with this cheesy fondue. Perfect if you love Italian cuisine.

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Prep Time 10 min
Total Time 20 min
Servings 21

Ingredients

2: cups shredded natural Swiss cheese (8 ounces)

2: cups shredded Gruyère cheese (8 ounces)

2: tablespoons Gold Medal® all-purpose flour

1: clove garlic, cut in half

1: cup dry white wine

1: tablespoon lemon juice

3: tablespoons kirsch, dry sherry or brandy

: Dunkers (French, sourdough or pumpernickel bread, cut into 1-inch cubes; cooked small red potatoes; broccoli or cauliflower flowerets; mushrooms; cherry tomatoes)

: Chopped fresh chives

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Directions

1 Place cheeses and flour in resealable plastic bag. Shake until cheese is coated. Rub garlic on bottom and side of fondue pot; discard garlic. Add wine. Heat over simmer setting just until bubbles rise to surface (do not boil); stir in lemon juice.
2 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch. Sprinkle with chives.
3 Keep warm over simmer setting. Spear Dunkers with fondue forks; dip and swirl in fondue with stirring motion.

EXPERT TIPS

Expert Tips

Make sure each addition of cheese is melted before adding the next batch. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. Cut bread so that each piece has a part of the crust. Spearing the bread through the crust will prevent it from sliding off the fondue fork when dipping.

Try not to drop your cube of bread into the cheese. If that happens, you owe the host a bottle of wine!

Got questions? Our experts have the answers. Ask Betty now.