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Swiss Fondue

Updated on March 8, 2014
5 stars from 13 ratings of Swiss Fondue


  • 5 cups shredded Swiss cheese
  • 3 Tbsp all-purpose flour
  • 1 doz 1, cut into 1
  • 1 1/2 cups dry white wine
  • 1 Tbsp milk
  • 1/4 cup Kirsch
  • 1/8 tsp ground nutmeg
  • 1/8 tsp white pepper
  • paprika, optional


  1. Allow your shredded Swiss cheese to soften a bit by allowing it to sit at room temperature for about a half of an hour.
  2. In a medium size bowl; toss the Swiss cheese with the flour, and set the bowl to the side.
  3. Preheat your oven to 350 degrees F. Align your French bread cubes on a baking sheet, and bake them for about 6 minutes (or until crispy and golden ).
  4. Heat your dry white wine in a large saucepan over medium heat just until tiny bubbles begin rising to the surface. Prior to the wine coming to a boil, reduce the heat to low.
  5. Stir in your Swiss cheese and flour mixture (a bit at a time) while stirring. Note: Allow the cheese to melt before adding more for best results.
  6. Stir lightly, and bring the mixture to a gentle bubble.
  7. While stirring gently add the milk, Kirsch, white pepper, and nutmeg.
  8. Pour the mixture from your saucepan into a fondue pot, and allow it to bubble gently over a fondue burner while serving.
  9. Dip your toasted bread cubes, and enjoy!

Quick Tips

  • If your Swiss Cheese Fondue becomes too thick; add a teaspoon or so of milk, and stir.
  • Garnish your Fondue by sprinkling a little paprika over the top (optional).
  • To change it up a bit try substituting broccoli and/or cauliflower florets for the toasted French bread cubes.

Nutrition Facts
Serving size: 1/12 of total recipe
Calories 290
Calories from Fat135
% Daily Value *
Fat 15 g23%
Saturated fat 9 g45%
Unsaturated fat 6 g
Carbohydrates 15 g5%
Fiber 1 g4%
Protein 16 g32%
Cholesterol 45 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • James Peters profile image

      James Timothy Peters 

      6 years ago from Hammond, Indiana

      This is an awesome recipe! I have always wanted to try FONDUE but never had the chance. Now, thanks to your fabulous recipe, not only am I able to try it but I can also make it myself!


      Thumbs Up & More!

      Write On!!!


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