Cheese Fondue

10 Reviews
100% would make this recipe again

This is a classic dish of Swiss heritage consisting of different cheeses depending on the region (but almost always including Gruyère and Emmenthal). Eating fondue is something of an event, accompanied by its rituals. Anyone losing his cube of bread in the bubbling pot, for example, is expected to buy a bottle of wine or a round of kirsch. Women are normally exempt from this obligation, but must instead forfeit a kiss per each lost cube.

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Preparation : 10 min Cooking : 10 min
790 calories/serving

Ingredients

1 baguette, cut into bite-size pieces 280 g
2 cloves garlic
300 g Gruyère cheese, grated
150 g Emmenthal cheese, grated
150 g Appenzeller cheese, grated
4 tsp cornstarch 10 g
1 pinch nutmeg, grated
ground pepper to taste [optional]
1 cup white wine 250 mL
3 tbsp Kirsch [optional] 45 mL

Before you start

A fondue pot and a burner are needed for this recipe. In case a burner is not available, serve the fondue in a thick-bottom pot placed on a table-mat. Put the pot back on the stovetop occasionally to keep the fondue hot.

Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the bread.

Method

  1. Cut the baguette into bite-size cubes, then put the cubes in a basket.
  2. Before heating, rub the fondue pot with one garlic clove, then mince all the garlic and add it to the pot. Add the grated cheeses, cornstarch, grated nutmeg, and pepper, then combine using a wooden spoon. Pour in the white wine.
  3. Melt the mixture on the stovetop over medium heat, with frequent stirring. As soon as it just starts to bubble, pour in the kirsch (optional). Do not let it boil. Mix well, then transfer the fondue pot to the top of the burner in the centre of the table, and keep it simmering throughout the meal.
  4. To serve, each guest spears one piece of bread with a dipping fork, immerses it briefly in the fondue then savours it.

Observations

If the fondue becomes too thick, you may add some additional kirsch or wine.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

790

Fat

47 g

73 %

Saturated 28 g
+ Trans 0 g

140 %

Cholesterol

150 mg

Sodium

810 mg

34 %

Carbohydrate

42 g

14 %

Fibre

2 g

8 %

Sugars

1 g

Net Carbs

40 g

Protein

49 g

Vitamin A

38 %

Vitamin C

1 %

Calcium

128 %

Iron

14 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Magnesium, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Good source of  :
Manganese, Vitamin D
Source of  :
Copper, Fibre, Iron, Pantothenic Acid, Potassium, Vitamin B6, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 0
Meat and Alternatives 5 ½
Fats 9
More info
Check out our Meal Plans for Type 2 Diabetes

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10 Reviews (10 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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