You are here

Swiss Cheese Fondue With Sherry

Global.Potpourri's picture
  Shredded swiss cheese 2 Cup (32 tbs)
  Shredded gruyere cheese 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
  Garlic 1 Clove (5 gm), cut into halves
  Dry white wine 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Kirsch/Dry sherry 3 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  French bread 1 , cut into 1-inch cubes

Toss cheeses with cornstarch until coated.
Rub garlic on bottom and side of heavy saucepan or skillet; add wine.
Heat over low heat just until bubbles rise to surface (wine should not boil).
Stir in lemon juice.
Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted.
Stir in kirsch, salt and white pepper.
Remove to earthenware fondue dish; keep warm over low heat.
Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion.
If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2202 Calories from Fat 1149

% Daily Value*

Total Fat 131 g201.1%

Saturated Fat 79.5 g397.3%

Trans Fat 0 g

Cholesterol 436.3 mg145.4%

Sodium 2383.9 mg99.3%

Total Carbohydrates 58 g19.5%

Dietary Fiber 1.4 g5.7%

Sugars 7.5 g

Protein 128 g255.8%

Vitamin A 76.9% Vitamin C 14.5%

Calcium 394.4% Iron 17.5%

*Based on a 2000 Calorie diet


Swiss Cheese Fondue With Sherry Recipe