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Goldkeys Recipes
 Classic Swiss Fondue
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Description:  Mary and I loved making fondue. I first had it in Switzerland in 1982, and then introduced it to her during an Orlando, FL trip in 1993. Our favorite was this classic, which is really an appetizer, but we made it as a main course. Dessert fondues were also a lot of fun.
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Cook: Steven Goldsmith
Servings:   3   
: Calories: 2,345
Per Serving: 782
 
Source:   The Book of Fondues
Preparation:   0:15
Cook Time:   0:10
Total Time:   0:25
So tasty with good thick bread.
Alternate Ingredients:

Ingredients

Ingredient, Type Amt Unit Calories Grams Note
1 Garlic 1.0 clove 0.4    0
2 Cooking Wine, White 1.0 cup 160    240
3 Lemon Juice 1.0 tsp 5
4 Cheese, Gruyère 8.0 oz 892    216
5 Cheese, Emmentaler oz 0
6 Cheese, Lite Swiss 8.0 oz 560    235
7 Corn Starch 2.0 tsp 20    5
8 Brandy, Kirschwasser 2.0 tsp 26    10
9 Pepper, White 1.0 pinch 0.4    0
10 Nutmeg, Ground 1.0 pinch 0.7    0
11 Bread, French 9.0 oz 685    252
Recipe Total: 2,345    964

Directions

Directions:
1 Rub inside of fondue pot with cut .
2 Pour in ,. Cook over medium heat until bubbly.
3 Turn heat to low and gradually stir in , with a wooden spoon.
4 In a small bowl, blend ,. Blend into cheese mixture and continue to cook, stirring 2 to 3 minutes, until mixture is thick and smooth. Do not allow fondue to boil.
5 Season with ,.
6 Serve with .

Reviews

   4.7 out of 5
3 Ratings

5      
   2
4      
   1
3      
   0
2      
   0
1      
   0
Meal Date: 7/18/24
Steven Goldsmith   
The last few times, I made the cheese in a separate pot, then poured it into the fondue pot. This time I made it directly in the electric fondue pot and it was fine. Time though to try a new fondue recipe.
Meal Date: 3/3/23
Steven Goldsmith   
Sometimes the cheese doesn't melt very well but tonight it was perfect.
Meal Date: 1/13/23
Steven Goldsmith   
Goldkeys Recipes
 Classic Swiss Fondue
Share
Description:  Mary and I loved making fondue. I first had it in Switzerland in 1982, and then introduced it to her during an Orlando, FL trip in 1993. Our favorite was this classic, which is really an appetizer, but we made it as a main course. Dessert fondues were also a lot of fun.
recipe_step_group_select_screen
recipe_history_list_screen
recipe_history_review_screen
person_add_style
Cook: Steven Goldsmith
Servings:   3   
: Calories: 2,345
Per Serving: 782
 
Source:   The Book of Fondues
Preparation:   0:15
Cook Time:   0:10
Total Time:   0:25
So tasty with good thick bread.
Alternate Ingredients:

Ingredients

Ingredient, Type Amt Unit Calories Grams Note
1 Garlic 1.0 clove 0.4    0
2 Cooking Wine, White 1.0 cup 160    240
3 Lemon Juice 1.0 tsp 5
4 Cheese, Gruyère 8.0 oz 892    216
5 Cheese, Emmentaler oz 0
6 Cheese, Lite Swiss 8.0 oz 560    235
7 Corn Starch 2.0 tsp 20    5
8 Brandy, Kirschwasser 2.0 tsp 26    10
9 Pepper, White 1.0 pinch 0.4    0
10 Nutmeg, Ground 1.0 pinch 0.7    0
11 Bread, French 9.0 oz 685    252
Recipe Total: 2,345    964

Directions

Directions:
1 Rub inside of fondue pot with cut .
2 Pour in ,. Cook over medium heat until bubbly.
3 Turn heat to low and gradually stir in , with a wooden spoon.
4 In a small bowl, blend ,. Blend into cheese mixture and continue to cook, stirring 2 to 3 minutes, until mixture is thick and smooth. Do not allow fondue to boil.
5 Season with ,.
6 Serve with .

Reviews

   4.7 out of 5
3 Ratings

5      
   2
4      
   1
3      
   0
2      
   0
1      
   0
Meal Date: 7/18/24
Steven Goldsmith   
The last few times, I made the cheese in a separate pot, then poured it into the fondue pot. This time I made it directly in the electric fondue pot and it was fine. Time though to try a new fondue recipe.
Meal Date: 3/3/23
Steven Goldsmith   
Sometimes the cheese doesn't melt very well but tonight it was perfect.
Meal Date: 1/13/23
Steven Goldsmith