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Swiss Cheese Fondue With Sherry

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  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.

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Swiss Cheese Fondue With Sherry Recipe