From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.
My Private Note
Units: US | Metric
- 1 clove garlic, peeled
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 8 ounces gruyere cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 8 ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 3 ounces Appenzeller cheese, cut into small cubes (about 1/2 c)
- 4 teaspoons cornstarch
- 1 tablespoon kirsch
- 3 dashes fresh nutmeg
- fresh ground pepper, to taste
- 1Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
- 2Add the wine and lemon juice and bring to a bare simmer over medium heat.
- 3In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
- 4A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
- 5The fondue can bubble gently, but do not boil.
- 6Stir in the kirsch and season with the nutmeg and pepper.
- 7Transfer to a cheese fondue pot and keep warm over a fondue burner.
- 8Serve immediately with dipping ingredients of your choice.
Browse Our Top Cheese Recipes
Nutritional Facts for Classic Swiss Three-Cheese Fondue
Serving Size: 1 (81 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 295.3
- Calories from Fat 165
- Total Fat 18.4 g
- Saturated Fat 10.7 g
- Cholesterol 62.4 mg
- Sodium 194.2 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 0.0 g
- Sugars 0.8 g
- Protein 17.0 g
The following items or measurements are not included: