Central Market Swiss Fondue

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  • 1 large clove garlic
  • 1 cup white wine
  • 2 tablespoons lemon juice or Kirsch (cherry brandy)
  • 1/2 pound Swiss or Jarlsberg cheese, shredded
  • 1/4 pound cave-aged gruyere cheese, shredded
  • 1/4 pound Emmenthal cheese, shredded
  • 2 tablespoons flour or corn starch
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 1 teaspoon dry mustard
  • Bread, fruit and vegetables for dipping


Rub inside of fondue pot with whole clove of garlic and discard.
In a separate bowl, toss cheese with flour to coat. Set aside.
In a medium saucepan, bring wine and lemon juice to a simmer.
Slowly stir in cheese, 1/4 cup at a time, allowing each addition to fully melt before adding next.
Add salt, nutmeg, pepper and mustard. Blend well.
Adjust seasoning to taste.
Serve with cubes of bread and/or cut fruit and vegetables.

Recipe from Central Market Mill Creek - Culinary Resource Center
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