Wayne Gisslen

Swiss Fondue

Preparation info
  • Portions:

    4

    , portion size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

Procedure

  1. Cut the garlic clove in half. Rub the inside of a 1½-qt (1.44-L) fondue pot or casserole dish with the garlic.
  2. Add the wine to the pot and set over moderate heat. Heat the wine until it is hot but not simmering. Do not boil.
  3. Add the cheese to the wine, about one-fourth at a time. Stir well between each addition.
  4. Dissolve

Per serving: Calories, 870; Protein, 43 g; Fat, 35 g (36% cal.); Cholesterol, 105 mg; Carbohydrates, 70 g; Fiber, 3 g; Sodium, 1000 mg.