Cheese Fondue

Course Appetizer


  • 1 Clove garlic, peeled and cut in half 1 lb Swiss cheese, shredded
  • 1/4 c Flour
  • 1/4 t Salt
  • Few grains pepper 
  • 1/4 t Ground nutmeg (optional)
  • 1 1/2 c Dry white wine
  • 2 T Kirsch (optional)


  • French bread, cut in 1″ cubes. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant, non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic.
  • Discard garlic. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish.
  • Add wine and mix well. 
  • Heat, covered, in Microwave Oven 6 minutes stirring during last half of cooking time.
  • If cheese is not completely melted, heat an additional 30 to 60 seconds. If desired, stir in kirsch.
  • Spear squares of French bread with fondue forks or regular forks and dip in fondue.
  • If necessary, fondue pot may be placed on a warmer stand over low heat or returned to Microwave Oven to reheat fondue.


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