Easy Swiss Fondue from The Melting Pot
Traditional Swiss Fondue from The Melting Pot, Dip into Something Different cookbook. This is one of our favorite recipes for cheese fondue, but another is for the Swiss traditional cheese fondue, or what in France is called “fondue au formage.” If you are looking for the quick and easy Americanized version of the Swiss cheese fondue from the Melting Pot, we love that one too. Or you can experiment with cheddar or other cheese fondues.
- 3 and 1/2 c. (14 oz.) shredded Swiss cheese, preferably Emmenthaler or Comte, or Gruyere
- 2 T. all-purpose flour
- 1 c. white wine
- 2 T. fresh lemon juice
- 2 t. finely chopped garlic
- 1 oz. cherry-flavored liqueur (Kirschwasser recommended)
- 1/2 t. freshly ground pepper
- Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.
TYPES OF CHEESE – SWISS
The two most well-known Swiss cheeses are Emmenthaler, which has a slight piquant flavor but is neither sharp nor mild, or Comte and/or Gruyere, which is made from cow’s milk and is slightly salty and nutty. White wine or champagne makes a great base for this easy fondue.