Gently toss Swiss cheese and flour until cheese is coated. Set aside.
Cut the garlic clove in half and rub the inside of the fondue pot, pressing firmly to release juices.
Add white wine and bring to a simmer. Do not boil. Add the Swiss cheese to the wine in the fondue pot a handful at a time while stirring with a wooden spoon
When the cheese has melted and the sauce is smooth, add the Kirsch, rum or brandy along with the Parmesan cheese and grated nutmeg. Stirring constantly, heat until it just begins to boil.
Serving
Suggestions
Serve Swiss cheese fondue with bread chunks, cooked meat pieces, and chopped vegetables.
Originally Submitted
5/12/2008
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