Cheese Fondue

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  •      1 lb    Gruyere Cheese, shredded
  •  2 cups    Dry White Wine
  •    2 tbs    Flour
  • 1 clove    Garlic
  •    1 tbs    Kirschwasser (clear Cherry Brandy)
  •                Salt & Pepper to taste
    French Baguette cut into 1 inch cubes

Clean the clove of garlic and cut in half. Rub the cut side around  the bottom and sides of a heavy fondue dish or skillet.
Add the wine and heat until bubbles form, but do not allow to boil, turn down heat to low.
Sprinkle the flour over the cheese and toss until well mixed.
Gradually add the cheese, ½ cup at a time, and stir with wooden or plastic spoon until cheese is completely melted before adding more.
Once all the cheese is melted add the Kirschwasser and salt and pepper to taste.
Place the fondue dish on its stand over low heat.
Set out long handled forks to spear the bread for dipping.
Stir the cheese often to prevent scorching, more warm wine can be added if the cheese becomes too thick.

Other hard Swiss cheeses can be substituted for Gruyere.

We received a higher quality fondue set as a wedding present over 40 years ago which is still in use. The major feature of the pot is that it is enameled cast iron which is magnetic and besides using it on the stand and burner we can also use it on our induction plate. Reading reviews and comparing fondue sets the Swissmar set seems to be the closest to the set we have. We do not own this set but ours can not be purchased anymore.



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