Easy Swiss Cheese FondueEasy Swiss Cheese Fondue
Easy Swiss Cheese Fondue
Easy Swiss Cheese Fondue
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Recipe - Rosemount
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Easy Swiss Cheese Fondue
Prep Time15 Minutes
Servings6
Cook Time10 Minutes
0
Ingredients
1 lb. Swiss cheese, shredded
1 tablespoon plus 1 teaspoon cornstarch
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
Cubes of rustic bread
Browned chunks Kielbasa
Cubes of ham
Blanched broccoli
Blanched cauliflower
Boiled new potatoes
Cherry tomatoes
Chunks of apples
Directions
  1. Place cheese and cornstarch in a large bowl and toss to coat. Rub the inside of a heavy, medium saucepan with the cut sides of the garlic (discard remaining garlic or save for another use). Add wine and bring to a gentle simmer over low heat. Add 1/2 cup of the cheese, whisking constantly, until smooth. Continue adding the cheese, 1/2 cup at a time, making sure each addition is completely melted before adding the next. Transfer to a fondue pot. Keep warm and serve with your choice of dippers. 

Troubleshooting fondue:

  • If your fondue is too thin, whisk in more shredded cheese
  • If your fondue is too thick, whisk in more wine, warmed in a saucepan or microwave
  • If your fondue is lumpy or gritty or if the cheese is not combining smoothly with the wine, whisk in another teaspoon or two of lemon juice
  • If your fondue separates, return it to the stove and reheat, whisking vigorous, until it comes back together

Tips:

  • Kirschwasser, German for “cherry water”, is a colorless brandy made from cherries. Many traditional cheese fondues include a tablespoon of kirschwasser, added at the end of the cooking process, for flavor. Cognac or brandy can also be used.
  • Make sure you leave a thin layer of cheese on the bottom of your fondue pot and keep the pot over the heat until the cheese has browned. Remove from heat and let the cheese cool a bit before prying it off of the bottom of the pot. Experienced fondue eaters know this is the best part!
15 minutes
Prep Time
10 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 lb. Swiss cheese, shredded
Not Available
1 tablespoon plus 1 teaspoon cornstarch
ARGO Corn Starch
ARGO Corn Starch, 16 Ounce
$2.79$0.17/oz
1 garlic clove, halved
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1 cup dry white wine
Not Available
1 teaspoon fresh lemon juice
Produce Lemon
Produce Lemon, 1 Each
$0.88 was $0.99
Cubes of rustic bread
Not Available
Browned chunks Kielbasa
Hillshire Farm Hillshire Farm® Beef Polska Kielbasa Smoked Sausage, 12 oz.
Hillshire Farm Hillshire Farm® Beef Polska Kielbasa Smoked Sausage, 12 oz., 12 Ounce
$5.99 was $6.99$0.50/oz
Cubes of ham
Hormel Cure 81 Ham, Boneless, Cubed
Hormel Cure 81 Ham, Boneless, Cubed, 8 Ounce
$3.79$0.47/oz
Blanched broccoli
Produce Broccoli Bunch
Produce Broccoli Bunch, 1 Each
$3.99
Blanched cauliflower
Produce Cauliflower
Produce Cauliflower, 1 Each
$4.99
Boiled new potatoes
Not Available
Cherry tomatoes
Bushel Boy Cherry Tomatoes
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
Chunks of apples
Produce Apple, Pazazz
Produce Apple, Pazazz, 0.5 Pound
$1.50 avg/ea$2.99/lb

Directions

  1. Place cheese and cornstarch in a large bowl and toss to coat. Rub the inside of a heavy, medium saucepan with the cut sides of the garlic (discard remaining garlic or save for another use). Add wine and bring to a gentle simmer over low heat. Add 1/2 cup of the cheese, whisking constantly, until smooth. Continue adding the cheese, 1/2 cup at a time, making sure each addition is completely melted before adding the next. Transfer to a fondue pot. Keep warm and serve with your choice of dippers. 

Troubleshooting fondue:

  • If your fondue is too thin, whisk in more shredded cheese
  • If your fondue is too thick, whisk in more wine, warmed in a saucepan or microwave
  • If your fondue is lumpy or gritty or if the cheese is not combining smoothly with the wine, whisk in another teaspoon or two of lemon juice
  • If your fondue separates, return it to the stove and reheat, whisking vigorous, until it comes back together

Tips:

  • Kirschwasser, German for “cherry water”, is a colorless brandy made from cherries. Many traditional cheese fondues include a tablespoon of kirschwasser, added at the end of the cooking process, for flavor. Cognac or brandy can also be used.
  • Make sure you leave a thin layer of cheese on the bottom of your fondue pot and keep the pot over the heat until the cheese has browned. Remove from heat and let the cheese cool a bit before prying it off of the bottom of the pot. Experienced fondue eaters know this is the best part!