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Cheese Fondue

Fondue is French for “melted.” Be patient when making cheese fondue, and allow each addition of cheese to completely melt into the wine before adding more.

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  • prep time 10 min
  • total time 40 min
  • ingredients 9
  • servings 5
 

Ingredients

1
loaf (1 lb) French bread, cut into 1-inch pieces
2
cups shredded Swiss cheese (8 oz)
2
cups shredded Gruyère or Swiss cheese (8 oz)*
2
tablespoons all-purpose flour
1
clove garlic, cut in half
1
cup dry white wine or nonalcoholic white wine
1
tablespoon lemon juice
3
tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
Apple and pear slices, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
  • 2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
  • 3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
  • 4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
  • 5 Spear bread and fruit 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.
  • 1 In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
  • 2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
  • 3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
  • 4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
  • 5 Spear bread and fruit 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
17g,
17%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
90mg
90%;
Sodium
800mg
800%;
Total Carbohydrate
50g
50%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
100%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.