Fondue is French for “melted.” Be patient when making cheese fondue, and allow each addition of cheese to completely melt into the wine before adding more.
- 1 (1-pound) loaf French bread, cut into 1-inch pieces
- 2 cups shredded Swiss cheese, 8 ounces
- 2 cups shredded Gruyère or Swiss cheese, 8 ounces
- 2 tablespoons all-purpose flour
- 1 clove garlic, cut in half
- 1 cup dry white wine or nonalcoholic white wine
- 1 tablespoon lemon juice
- 3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
- Apple and pear slices, if desired
Preparation time 5mins
Cooking time 25mins
In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.
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