Horst Mager's Cheese Fondue

“In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!”
1hr 15mins

Ingredients Nutrition


  1. Bring water, wine, butter, and seasoning to a boil.
  2. Remove from heat and add cheese, setting the pot into a double boiler.
  3. Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
  4. Adjust thickness by adding more wine or cheese.
  5. Lightly toast bread cubes in the oven.
  6. Serve in a ceramic bowl over a low flame, or in an electric fondue pot.

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