"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Swiss Cheese Fondue Recipe

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This recipe for Swiss Cheese Fondue, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tony Tosi
Added: Thursday, September 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 or 2 cloves garlic
3 tablespoons flour
1 cup white wine (I generally use a Riesling but every wine will give its own distinctive taste to the fondue. I recommend avoiding very sweet/fruity wines)
lb. baby Swiss cheese, shredded
lb. Swiss cheese, shredded
1 teaspoon ground nutmeg
teaspoon salt
teaspoon freshly ground pepper
1 loaf French bread, cubed into bite size pieces

Directions:
Directions:
Toast bread in oven on a cookie sheet until lightly browned (I use a preheated oven at 375 for 7-10 minutes, turning once).

Combine baby Swiss cheese, regular Swiss cheese and flour in mixing bowl and toss to coat cheese with flour. Cut garlic clove(s) in half lengthwise and rub down bottom and sides of fondue pot. Pour wine into fondue pot and turn to simmer setting (the goal is to have the heat set so the wine just begins to bubble). Once wine is simmering, add a small handful of cheese. Stir the wine/cheese mixture until the cheese is melted. Continue adding small handfuls of cheese and mixing thoroughly until each handful is incorporated (it usually takes me more than 5 minutes to incorporate all of the cheese into the wine). Mix in nutmeg, salt and pepper.

Dip bread in cheese using fondue forks. Enjoy!

Personal Notes:
Personal Notes:
You can easily adjust the amount of cheese fondue following a 1 cup of wine for every 1 pound of cheese ratio.

 

 

 

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