• Prep Time:
  • Cooking Time:
  • Serves: 1 Qt

Cheese Fondue

  • Recipe Submitted by on

Category: Cheese, Appetizers

 Ingredients List

  • 3 c mild cheddar cheese,
  • : shredded (you can also
  • : use sharp if you want)
  • 1 c shredded swiss cheese
  • 1/2 c beer (any kind will do)
  • 1 ts minced garlic
  • 1 ts dried mustard
  • 1 ts Worchestershire sauce
  • : salt and pepper to taste
  • In a covered plastic bowl, mix cheeses and toss with a small handful
  • of flour to coat (this helps the cheese to melt nicely without
  • clumps). In a fondue pot (or sauce pan if you don't have one), bring
  • the beer to steaming, but not boiling.
  • Slowly mix in cheese, stirring constantly. If you have too much
  • cheese, and the sauce becomes too thick, you may need to add a little
  • more beer to thin it to your taste. Add garlic, worc. sauce,
  • mustard, and salt and pepper. Mix very well.
  • Turn your fondue pot or saucepan to low and dip away!
  • Use this delicious cheese sauce to dip:
  • Bread Chunks(rye, french, italian, pumpernickel, or any other kind)
  • Apple pieces (MacIntosh and Granny Smith work really well)
  • Carrot slices
  • Cauliflower florets
  • Any other raw vegetable you can think of!
  • Be careful! As you near the bottom of the pot, the cheese is VERY
  • hot. Walt MM
  • Posted to MM-Recipes Digest V3 #250
  • Date: Thu, 12 Sep 1996 21:20:14 -0400
  • From: Walt Gray


Recipe via Meal-Master (tm) v8.05

Title: Cheese Fondue
Categories: Appetizers, Cheese/eggs
Yield: 4 Servings

8 oz Natural Swiss cheese,diced
8 oz Gruyere cheese,diced
2 tb Flour
1 Clove garlic,halved
2 c Dry white wine
1 tb Lemon juice
3 tb Kirsch
French bread,1" cubes

Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
Heat over low heat just until bubbles rise to surface (wine must not boil).
Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring
constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Pour into ceramic fondue pot over low heat. Use long-handled forks to spear
bread cubes; then dip and swirl in fondue with stirring motion.
NOTE: The Swiss cheese should be aged at least 6 months.

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