*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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!
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.
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