Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cheese / Classic Cheese Fondue Recipe
    Lost? Site Map

    Classic Cheese Fondue

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    ElleFirebrand's Note:

    Published in Food & Wine, January 2008 issue.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
    2. 2
      Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
    3. 3
      Add the cheese mixture all at once.
    4. 4
      Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
    5. 5
      Stir in the Kirsch and season with salt and pepper.
    6. 6
      Serve with the bread, salami and pickles.
    7. 7
      Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.

    Ratings & Reviews:

    • on June 26, 2011

      55

      Well, my kids are now fondue converts.LOL I hadn't made a fondue in years, and this sounded a classic rendition - and it is. The kirsch is invaluable in achieving the 'right' taste, imo. Used crusty bread, steamed new potatoes and cornichons (baby gherkin dills).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2009

      55

      Hello ElleFirebrand, this sure brought back some wonderful memories! We used dry toasted pumpernickel bread, the small dill pickles were unbelievable because they were nice and crisp, we used fruits, vegetables & hard salami sticks - it was wonderful! We used my fondue pots from who knows when, that my daughter had stored - there were three different sets - so we used three different types of fondue! Thank you for posting, Manami ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Classic Cheese Fondue

    Serving Size: 1 (75 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 212.4
     
    Calories from Fat 132
    62%
    Total Fat 14.7 g
    22%
    Saturated Fat 8.6 g
    43%
    Cholesterol 49.9 mg
    16%
    Sodium 186.3 mg
    7%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 13.6 g
    27%

    The following items or measurements are not included:

    emmenthaler cheese

    kirsch

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites