Swiss Fondue

6 Servings

This recipe is credited to Hilda Taller of the Marion Rappeport Chapter.


2lbs. Swiss cheese (grated)
6tbs. flour
1Garlic clove, cut
4cups dry white wine
6tbs. brandy
dashGround nutmeg
1tsp. Salt
dash Freshly gound black pepper
French bread, cut in pieces


Combine Swiss cheese and flour and mix until cheese is coated with flour. Rub inside of chafing dish pan with garlic. Pour in wine and cook over low heat until bubbles of wine rise to the surface.

Stir in cheese, a few spoonfuls at a time, and continue stirring until cheese is thoroughly melted and the mixture starts bubbling.

Add brandy, a dash of nutmeg, salt and pepper.

To serve, dip pieces of french bread into the Fondue.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960