All Recipes

Classic Swiss Fondue

20 Mins


2 Cups Swiss Cheese, shredded

2 Cups Gruyère Cheese, shredded

2 Tablespoons Flour or Cornstarch

1 Clove Garlic, cut in half

1 Cup Dry White Wine

1 Tablespoon Lemon Juice

3 Tablespoons Kirsch or Dry Sherry

24 Martin's Sweet Party Potato Rolls (2 Packs), for dipping or serving

Various Accompaniments (cooked meat or seafood; steamed baby potatoes;

steamed asparagus, broccoli, or cauliflower florets; mushrooms;

bell peppers; apple or pear slices; cherry tomatoes; crackers or pretzels)

Serves: 10


Step 1

Rub the inside (bottom and sides) of a cheese fondue pot with the garlic clove; discard the garlic.

Step 2

Combine the wine, flour or cornstarch, and lemon juice in the fondue pot and cook over medium-low heat, stirring occasionally, until bubbling, 1-2 minutes.

Step 3

Gradually add the shredded Swiss and Gruyère cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch or sherry.

Step 4

Keep warm over simmer setting or transfer to a double boiler. Spear Party Potato Rolls and other accompaniments with fondue forks or skewers; dip in the fondue, and enjoy or make into mini sandwiches.

Tip: If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.