Prep 10 mins
Cook 15 mins
The Rheinlander is a wonderful German restaurant in Portland, Oregon. Their fondue brings customers back again and again.
- 5 cups processed swiss American cheese, grated
- 2 cups water
- 1 cup sauterne or 1 cup chablis
- 1 teaspoon garlic powder
- 1 tablespoon butter
- 1⁄4 teaspoon msg (optional)
- 1 dash white pepper
- 1 dash nutmeg
- 1⁄2 loaf rye bread
- 1⁄2 loaf French bread
- Grate the cheese.
- Bring water in the bottom of a double boiler to a boil.
- In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
- Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
- Cut the bread into 2-inch squares and brown them lightly in the oven.
- Serve and enjoy!
This is a wonderful fondue but the recipe is different than the one I got from the kitchen of the Rhinelander almost forty years ago and it explains why it is runny. My recipe from this restaurant is the same EXCEPT it called for 1 cup of liquid for the 5 cups of the cheese. That's a big difference. Use 1/2 cup Sauterne and 1/2 cup water. From that point add extra cheese or wine/water if needed to gain proper consistancy. 5 stars when made this way. Yum!! I just doubled it and made it for a large party last night.
Fabulous! My mom used to make this for us on Christmas Eve. It's just like I remembered. For those having trouble with the recipe-- did you use swiss american?? You can find it at Costco. I don't think regular swiss cheese will work-- you need the processed stuff to get the creamy texture.
Way too runny! It had a hard time sticking to anything. The taste was good but overall a disappointment.