Swiss Cheese Fondue
4

Serves 4

We know that cheese fondues like this one are usually enjoyed with hunks of crusty bread for dipping. But use artichoke hearts, steamed broccoli, roasted brussels sprouts or potato wedges and you won't be disappointed either.

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    Ingredients: 
    • 1/2 pound Emmentaler, grated
    • 1/2 pound Gruyère, grated
    • 1 clove garlic, cut or slightly crushed
    • 1 1/2 cup white wine such as a Chenin Blanc
    • 1 tablespoon lemon juice
    • 3 tablespoons flour
    • 1/2 teaspoon ground pepper
    • 1/4 teaspoon nutmeg
    • 2 loaves bread with thick crust, cut into 1-inch cubes
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    Method: 

    Combine Emmentaler and Le Gruyère with flour stir and set aside (either in medium bowl or in a plastic bag). Rub the inside of the fondue pot with cut garlic clove. Pour wine into pot and heat over medium heat until warm. Add lemon juice. Add cheese by handful, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Add pepper and nutmeg (you can add cayenne or other spices too). Bring to boil. Remove pot and put on lighted burner on table. Adjust flame of burner so fondue continues bubbling lightly or bring pot to table and set on a trivet. Serve each guest a handful of bread cubes. Spear fondue fork through bread cubes. Dunk and stir well to cover bread cube with cheese mixture. Enjoy!

    Nutritional Info: 
    Per Serving:690 calories (320 from fat), 36g total fat, 31g saturated fat, 115mg cholesterol, 660mg sodium, 37g carbohydrate (2g dietary fiber, 4g sugar), 37g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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