Creamy Swiss Cheese Fondue

Makes 6-8 servings


  • 2 8 oz. packages Lorraine® cheese, torn into small pieces
  • 1-1/2 Tbsp. flour
  • 4 cloves garlic, minced
  • 1-1/4 c. white wine
  • 1 tsp. sherry wine
  • 1/2 tsp. coarse kosher salt
  • 1/4 tsp. Worcestershire sauce
  • 1/8 tsp. pepper


Place the torn Lorraine® cheese into a large bowl; toss with flour and set aside.

In a small sauce pan over medium heat or a fondue pot, add garlic and a splash of the wine. Cook for 30 seconds. Add remaining wine. Add cheese in handfuls, stirring in-between each addition until smooth. Stir in sherry wine, salt, Worcestershire sauce and pepper. Add additional salt if desired.

Serve warm in a fondue pot.


Serve with cut up crusty French bread, apples and a variety of vegetables for dipping.


Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins


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Recipe and photo courtesy of Leslie Green, The Hungry Housewife