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Cheese Fondue
A traditional meal for sharing, or to make a fun date night in.
Course
Main Course
Cuisine
French
Keyword
cheese, fondue, traditional
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
servings
Calories
730
kcal
Author
Cultured Palate
Ingredients
7
cups
grated cheese
combination of Appenzeller, Gruyere, Swiss, Monterey Jack, Cheddar, Muenster - I pick 1 sharp and 1 mild variety
2
cups
white wine
2
teaspoon
corn starch
1 ½
teaspoon
lemon juice
6
tablespoon
kirschwasser
a cherry liquor
garlic
paprika and pepper to taste
ground pepper and garlic powder to taste
2
loaves french
whole wheat or gluten free bread, cut into chunks. Click for sources of sprouted bread and gluten free bread
Instructions
Mix the grated cheese and white wine in the fondue pot and heat over medium heat stirring constantly with a figure 8 motion.
Heat slowly! This should take at least 10 - 15 min. It will appear lumpy as the cheese melt.
Add the corn starch dissolved in cherry liquor and the lemon juice.The corn starch acts as a binder to hold the cheese mixture together.
When the cheese begins to get smooth rather than lumpy, add paprika, pepper and garlic powder to taste.
Move the fondue pot to the table over a small burner to keep it warm.
Using fondue forks, dip bite size bread pieces into the hot cheese.
Fondue may be served with pickles, pickled okra and pickled onions as side dishes.
Enjoy!
Nutrition
Calories:
730
kcal
|
Carbohydrates:
7
g
|
Protein:
39
g
|
Fat:
52
g
|
Saturated Fat:
33
g
|
Cholesterol:
166
mg
|
Sodium:
990
mg
|
Potassium:
253
mg
|
Sugar:
3
g
|
Vitamin A:
1585
IU
|
Vitamin C:
0.6
mg
|
Calcium:
1149
mg
|
Iron:
1.4
mg