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Swiss Fondue (Classic Fondue)

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Member since 2007

Serves | Prep Time | Cook Time


1 Clove of Garlic
8 oz Dry White Wine
1 tsp Lemon Juice
8 oz of Grated Gruyere
8 oz of Grated Emmental
1 Tsp Corn Flour
1/4 tsp Curry Powder
1 TB Kirsch (Cherry Liquor)
Crusty bread cubes

Rub the inside of your fondue pot (mine is enameled cast iron) with the clove of Garlic.

Pour in the wine and lemon juice and heat gently until it just begins to bubble.

Reduce heat to low and gradually stir in the grated cheeses.

Continue heating until the cheese melts and is smooth (This does take awhile).

In a small bowl, blend corn flour, curry powder and kirsch, then stir into the cheese mixture and continue cooking for another 2 - 3 minutes until the mixture begins to thicken.

Do not allow the fondue to boil at this point.

Move fondue pot from the stove to your burner stand and keep warm.

Serve with crusty bread cubes.

Pairs Well With


I absolutely love fondue. Fond memories of Dick Clark's New Years Rockin Eve back in the 70s.

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