swiss cheese fondue recipes

- 1 teaspoon salt
- French bread
- 1/4 teaspoon white pepper
- 2 cups dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 6 cups shredded swiss cheese
- 2 cloves garlic
- 2 cups shredded gruyere cheese
- 1/3 cup dry sherry or kirsch

- fresh ground pepper
- ground nutmeg (optional)
- 1 clove garlic (halved)
- 1 lb natural swiss cheese
- 1 cup apple juice or dry white wine
- 1 loaf French bread or Italian bread
- 2 tablespoons flour

- 2 loaves Italian or French bread, cut in cubes, crust on each side
- 3 tbsp. cherry brandy
- 1 tbsp. lemon juice
- 2 c. dry white wine
- 1 clove fresh garlic
- 3 tbsp. flour
- 1 lb. shredded Swiss cheese

- 2 loaves crusty French or Italian bread, cut into cubes with a piece of crust on each cube
- 2 tsp. Worcestershire sauce
- 2 (8 oz. each) pkgs. processed Swiss cheese
- 3 c. milk
- Dash of nutmeg
- 1/4 tsp. garlic salt
- 1/4 tsp. pepper
- 1 tsp. salt
- 3 tbsp. flour
- 3 tbsp. butter

- 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
- 1/2 lb emmenthaler cheese, coarsely grated (2 cups)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch
- cubes French bread, on fondue forks or long wooden skewers
- 1 clove garlic
- 1/2 lb gruyere, coarsely grated (2 cups)

- 2 cups grated emmenthaler cheese
- 1 teaspoon cornflour
- 2 cups grated gruyere cheese
- 1 clove garlic
- cubed French bread
- 1 teaspoon lemon juice
- 1 tablespoon kirsch
- 8 fluid ounces dry white wine or rose wine

- 1 cup dry white wine
- 2 teaspoons minced fresh thyme
- 1 1/2 cups hot water
- 1/2 lb emmenthaler cheese
- 1 ounce dried porcini mushrooms (Porcini are available at Italian markets and specialty foods stores.)
- fresh thyme leaves
- 1 clove garlic
- 1 tablespoon cornstarch
- 1/2 lb swiss gruyere cheese
- day-old French bread

- 1 tablespoon cornstarch
- 1 ounce dried porcini mushrooms*
- 1/2 pound Swiss Gruyè
- re cheese, grated
- 2 teaspoons minced fresh thyme
- *Porcini are available at Italian markets and specialty foods stores.
- 1 cup dry white wine
- 1 garlic clove, halved
- 1 1/2 cups hot water
- 1/2 pound Emmenthal cheese, grated
- Fresh thyme leaves
- Day-old French bread, cut into 1-inch cubes

- 1 2/3 cups dry white wine
- 1/2 garlic clove
- freshly grated nutmeg to taste
- 1/4 cup kirsch plus additional for thinning the fondue if necessary
- 2 teaspoons cornstarch
- 2 loaves of crusty French bread, cut into 1-inch cubes
- 1 pound Gruyè
- re, grated coarse