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Swiss Cheese and Black Olive Fondue Recipe-8423

Photo by: Joseph DeLeo
Comments: 0


Yield: Serves 4 as a main course or 6 as an appetizer


  • 8 oz Emmentaler cheese, grated 250 g
  • 8 oz Gruyere cheese, grated 250 g
  • 1½ tbsp all-purpose flour 22 mL
  • 1 clove garlic, halved
  • 1¼ cups dry white wine 300 mL
  • 3 tbsp black olives, chopped 45 mL


1. In a bowl, combine Emmentaler, Gruyère and flour; mix well to coat cheese with flour. Set aside.

2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine and bring to a simmer over medium heat. Reduce heat to medium-low.

3. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Remove from heat. Stir in olives. Transfer to fondue pot and serve immediately.

Serve with…

Focaccia wedges, French bread or sourdough cubes, boiled new potatoes, blanched red peppers, zucchini rounds, mushrooms, broccoli florets.


Add more olives for a stronger olive flavor.

Remember to stir cheese constantly during the fondue to prevent scorching.

Make ahead:

Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed. Chop olives.

© 2007 Ilana Simon

Note from Cookstr's Editors

Nutritional information is based on 6 servings.


Nutritional Information

Nutrients per serving (% daily value)

367kcal (18%)
337mg (14%)
25g (39%)
14g (72%)
83mg (28%)
206mcg RAE (7%)
0mg (0%)
772mg (77%)
0mg (2%)

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