This easy Swiss cheese fondue recipe is makes a velvety smooth dipping sauce, perfect for enjoying with family and friends. Adapted from Chef Horst Mager's original recipe, as served at Der Rheinlander restaurant in Portland, Oregon (1963-2017).
Cube or grate the cheese; or if it is in slices, simply tear it into pieces.
In an electric fondue pot set to medium or over a double boiler, bring the water, wine, butter, and seasonings to a boil.
Reduce the heat, and begin stirring in cheese a little at a time, allowing it to melt and blend into the liquid before adding more.
Keep adding cheese until it forms a smooth, heavy sauce. (If you don't use all the cheese, that's not a problem.)
If fondue seems too thick, add more wine. If it's too thin, add more cheese.Once the fondue reaches the consistency you want, keep it warm over low heat.
Serve with the fondue dippers of your choice.
Notes
You MUST use processed Swiss cheese for this recipe. Do not use aged cheese: it will not work, and you will end up with a gloppy mess. Because different brands of processed cheese melt down differently, the recipe doesn't specify an exact amount of cheese to add. Keep adding cheese until the mixture reaches the consistency you desire. In other words, if you don't add enough cheese, you will have cheese soup; if you add too much, you'll have a thick cheese dip.