Cheese Fondue
Try this indulgent blend of three cheeses and wine for a cold weather treat!
Equipment
- fondue pot
Ingredients
- 8 oz. Gruyere
- 6 oz. Emmental
- 4 oz. Comte (or Fontina)
- 1 cup dry white wine
- 1½ tsp. cornstarch
- 1 garlic clove (sliced in half lengthwise)
- crusty bread, boiled waxy potatoes, apple chunks, salami cubes, or gherkins (for dipping)
Instructions
- Shred the cheeses on a box grater or with a food processor. Toss the cheeses together in a medium bowl.
- Rub the inside of the fondue pot or heavy saucepan with the cut sides of the garlic. Add the garlic, wine, and cornstarch to the pot and heat the mixture over medium heat. Whisk to combine the cornstarch and the wine.
- Once you see tiny bubbles start to form on the edges of the wine, add in a small handful of the cheese and whisk until smooth.
- Continue adding in the cheeses, a handful at a time, until all of the cheese is incorporated.
- Place the fondue pot over the small heat source or transfer the fondue to a bowl for serving.
- Serve with potatoes, bread, gherkins, salami, or apples as desired.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 576kcalCarbohydrates: 4gProtein: 37gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 133mgSodium: 689mgPotassium: 145mgFiber: 0.03gSugar: 1gVitamin A: 1159IUVitamin C: 0.2mgCalcium: 1244mgIron: 0.4mg
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