** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place cheese in plastic bag; sprinkle with flour.
2. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
3. Heat over low heat just until bubbles rise to surface (wine must not boil).
4. Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon.
5. Stir until cheese is melted. Stir in kirsch.
6. Pour into ceramic fondue pot over low heat.
7. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.
8. NOTE: The Swiss cheese should be aged at least 6 months.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Cheese, Sulfites, Garlic, Alcohol, Fructose Malabsorption allergies.