Cheese Fondue

Cheese Fondue
Photo by James Baigrie

Ingredients

  • ½ cup dry white wine
  • 1/8 teaspoon ground nutmeg
  • 1 10-ounce tub refrigerated Alfredo sauce
  • 1 8-ounce bag shredded Swiss cheese (2 cups)
  • 1 tablespoon kirsch or brandy (optional)
  • 1 garlic clove, halved (optional)

Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard. Add the wine and heat to boiling. Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg. Stir constantly until the cheese is melted and very hot. Add the kirsch...

View full recipe at My Recipes

Comments

Variations on Cheese Fondue

  • Cheese Fondue
    • 1 pound new potatoes, boiled, cooled, and quartered, for dipping
    • 1 baguette, large dice, for dipping
    • +7 other ingredients
  • Cheese Fondue
    • 1 1/2 cups dry white wine
    • 1/2 pound Gruyère
    • 1/2 pound Emmental cheese
    • 1 tablespoon cornstarch
    • 1 garlic clove
    • 2 teaspoons kirsch
  • Cheese Fondue
    • 1 garlic clove
    • 2 teaspoons kirsch
    • 1/2 pound Gruyère, coarsely grated
    • 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
    • +3 other ingredients


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