Cheese Fondue

5 from 1 vote

This Cheese Fondue is a lighter version of a classic Swiss-style dip, made with broth and wine for a smooth texture and balanced flavor. It's well suited for casual gatherings or a quiet evening with simple dippers like apples or bread.

Course Appetizers

Keyword Cheese Fondue

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 197kcal

Author Shelby Law Ruttan

Equipment

Ingredients

¼ cup all-purpose flour
¾ cup shredded Emmenthaler or Swiss cheese
⅛ teaspoon ground nutmeg
1 clove garlic halved
¾ cup fat-free less-sodium chicken broth
¼ cup dry white wine
1 teaspoon cherry brandy (kirsch) (see notes)
3 medium granny smith apples , cored and cut into 9 wedges

Instructions

How to Make Cheese Fondue

In a small bowl, combine, cheese and nutmeg, tossing well to coat.
Rub cut sides of garlic on inside of a medium, heavy saucepan. Add flour, broth and wine to pan; bring to a simmer over medium heat.
Add one-third cheese mixture to pan, stirring with a whisk in a figure-8 motion until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.

Notes

Kirsch Swaps For the Alcohol-Friendly Cook:

Dry Brandy or Cognac: these are the closest matches and provide that classic warmth.
Dry white wine: If you don't want to buy an extra bottle, just add an extra splash of the white wine you are already using.
Grappa or Poire Williams: any clear fruit-based brandy (like pear) works beautifully.

Swaps For a Non-Alcoholic Option:

Apple Cider or Juice: This is a great family-friendly choice! Just mix it with a squeeze of lemon juice - the acidity is key to keeping the cheese from getting stringy.
Extra Chicken Broth: You can simply use a bit more broth, though the flavor will be a little more savory and mild.

Nutrition