Swiss Cheese Fondue
Serves 8
Time 25 min
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. Add a sprinkle of cayenne pepper with the nutmeg, if desired.
Special Diets:
Ingredients
- 1/2 pound Emmentaler, grated
- 1/2 pound Le Gruyère, grated
- 1 clove garlic
- 1 1/2 cup white wine such as a Chenin Blanc
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon grated nutmeg
- 2 loaves bread with thick crust, cut into 1-inch cubes
Method
Combine cheeses with flour in a medium bowl and set aside.
Rub the inside of the fondue pot with garlic.
Heat wine in fondue pot over medium heat until warm.
Add lemon juice.
Add cheese mixture gradually, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
Add pepper and nutmeg.
Bring to boil.
Remove pot and put on lighted burner on table (or bring pot to table and set on a trivet). Adjust flame of burner so fondue continues bubbling lightly. Serve with bread cubes.
Nutritional Info:
Per serving: 340 calories (160 from fat), 18g total fat, 11g saturated fat, 55mg cholesterol, 290mg sodium, 18g carbohydrates (1g dietary fiber, 2g sugar), 18g protein.
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.
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Ingredients
- 1/2 pound Emmentaler, grated
- 1/2 pound Le Gruyère, grated
- 1 clove garlic
- 1 1/2 cup white wine such as a Chenin Blanc
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon grated nutmeg
- 2 loaves bread with thick crust, cut into 1-inch cubes