Charlie's Cheese Fondue

Course : Fondues
Serves: 12
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2 cloves garlic
1/2 pound gruyere cheese -- cubed
1/2 pound swiss cheese -- cubed
3 tablespoons all-purpose flour
1 cup dry white wine
1 ounce brandy
1 ounce kirschwasser
1 teaspoon salt
1 large glazed fondue pot OR heavy bottomed saucepan
1 tablespoons granulated garlic
1 tablespoons dried chives
1 tablespoons parsley flakes
1 tablespoons restaurant black pepper (grind this mix real fine -- and reserve)

Preparation / Directions:

1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub garlic cloves in bottom of fondue pot(if you like-and leave in pot . 3- Add white wine-put on medium heat and heat until bubbles form on botto m of pot. 4- Add floured cheese one handful at a time and stir, mixing constantly a s they start to melt. 5- Once all the cheese is incorporated into the mix, pour in the brandy a nd Kirsch, adjust seasoning with MYSEASONING and salt. 6- Serve on brazier at table, dip french bread cubes, apples, oranges, vi rtually anything into fondue and enjoy. 7- As the fondue continues to cook, scrape the bottom regularly and eat t he "Graton" (crust)that forms on the bottom of the pot.


Nutritional Information:

178 Calories (kcal); 11g Total Fat; (63% calories from fat); 11g Protein; 3g Carbohydrate; 38mg Cholesterol; 292mg Sodium

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