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Swiss Cheese Fondue

Source of Recipe

by Michele/mks9801/EDC, from her fondue pot manual


Recipe Introduction

The ingredient amounts depend on what size fondue pot you have, so I will post them both.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1023.6

List of Ingredients

2 quart proportions:
1 garlic clove, halved
1 1/2 cups dry white wine
4 cups (1lb.) shredded swiss cheese
1/2 tsp baking soda
2 tbsp flour
1/8 tsp cayenne pepper
dash garlic salt
2 tbsp Kirschwasser or brandy

3 quart proportions:
1 garlic clove, halved
2¼ cups dry white wine
6 cups (1½ lbs) shredded swiss cheese
3/4 tsp. baking soda
3 tbsp. flour
1/4 tsp. cayenne pepper
2 dashes garlic salt
3 tbsp. Kirschwasser or brandy




Recipe

1. Rub inside fondue pot with garlic clove. Discard garlic.

2. Pour wine into fondue pot. Heat at SIMMER setting until wine bubbles, about 4-5 minutes. Do not boil wine.

3. In bowl, toss cheese with baking soda and flour.

4. Add cheese mixture, 1/4 cup at a time, to hot wine. Stir in figure eight motion until evenly blended and melted.

5. Add cayenne pepper, garlic salt and Kirschwasser or brandy. Stir until blended. Heat 5 min. to develop flavors.

6. For serving, spear cubes of rye or french bread with fondue fork. Dip into fondue, and swirl in figure eight motion.

HINT: Use any remaining sauce as a sauce on veggies.

Makes 6-8 servings.