Swiss Cheese Fondue

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









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!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
85
Calories from Fat
55
% Daily Value
Total Fat
6g
Saturated Fat
4g
Cholesterol
20mg
Sodium
55mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
6g
% Daily Value*:
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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