Toast, crackers, or French bread can be dipped into this creamy delicious fondue. It is recommended that you use a fondue pot for this recipe, however, you could also use a casserole dish instead.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.

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  • Dredge the diced cheese in potato flour and set aside.

  • Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.

Nutrition Facts

419 calories; protein 21.8g; carbohydrates 37.2g; fat 16.6g; cholesterol 51.5mg; sodium 474.2mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2004
This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices. Read More
(34)

Most helpful critical review

Rating: 2 stars
12/21/2003
Followed recipe to the letter. Did not work well cheese would have melted better if grated. Read More
(8)
25 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/03/2004
This recipe was great although I did leave out the brandy. My husband and I loved it with the bread. We also used carrot sticks, celery sticks, and apple slices. Read More
(34)
Rating: 5 stars
12/30/2003
Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - don't skip this step! (I used white flour with good results.) The recipe got many compliments when I served it at a party; I'll definitely make it again. Read More
(31)
Rating: 4 stars
10/10/2005
Good fondue base however, a great fondue should ALWAYS have a minimum of 2 different cheeses. Lower the portion of swiss cheese and compensate with gruyere or emmental (my favorite), or any kind of firm cheese that suits your taste. Also, in addition to bread you can use crispy veggies or cold meats, like ham cubes. A good quality blond beer can also be used instead of the wine if you are a beer enthousiast. If you have never tried fondue before, stick to the wine. Read More
(25)
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Rating: 5 stars
12/18/2003
This was SO easy to make. It was the first time I ever tried making fondue and it was great. The recipe has "Brandy" in the ingredients and then "Kirsch" in the instructions so I wasn't sure which to use. I went with regular old Brandy and it was delicious. I wanted to try and counter all the fat from the cheese with some vegetables so along with dipping bread I steamed some brussel sprouts and dipped those in as well. YUMM! Read More
(17)
Rating: 4 stars
01/14/2010
This is a decent recipe. I agree with others when they say use two different types of cheese. I also add 2-3 tablespoons of fresh lemon juice and substitute corn starch for potato flour. (I dissolve the starch in the lemon juice; it's the key to smooth fondue.) I also agree with other reviewers that shredded cheese is the way to go. Make your life easier use shredded cheese! I promise it's worth the effort! Read More
(11)
Rating: 5 stars
12/19/2003
This is a really fool-proof fondue recipe! I used a bit of Gueyere cheese. Many raves. Read More
(9)
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Rating: 4 stars
07/23/2003
Very delicious however I did leave out the nutmeg and the brandy. Thanks Marc! Read More
(8)
Rating: 2 stars
12/21/2003
Followed recipe to the letter. Did not work well cheese would have melted better if grated. Read More
(8)
Rating: 4 stars
12/18/2008
Good basic fondue recipe. I skipped the Kirsch and the nutmeg just because I was going for a quick lunch and didn't want to bother taking the time. Used Comte cheese (French Gruyere) and it was very nice. Read More
(7)
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