Recipe courtesy of David Rosengarten
Save Recipe Print
Level:
Easy

Ingredients

Directions

In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Swiss Fondue

Recipe courtesy of Tom Bowes

Swiss Fondue

Recipe courtesy of Tom Bowes

Swiss Fondue

Recipe courtesy of Tom Bowes

Swiss Style Fondue

Recipe courtesy of Michael Lomonaco

Classic Swiss Three-Cheese Fondue

Recipe courtesy of Rick Rodgers

Swiss Cheese Fondue with English Stilton

Recipe courtesy of Michael Cairns

Rolfs Original Swiss Cheese Fondue

Recipe courtesy of Danny Boome

Rolfs Original Swiss Cheese Fondue

Recipe courtesy of Danny Boome

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories