Classic Cheese Fondue
|Author:||Inspired by Vegetarian Times, 2001.11|
|1||garlic clove, halved crosswise|
|1 1/2 cups||dry white wine (Chardonnay)|
|2 tsp.||kirsch, optional|
|1/2 lb.||Gruyère cheese, shredded, about 2 cups|
|1/2 lb.||Emmenthaler cheese, shredded, about 2 cups|
|1 to 2 loaves||French bread, cubed|
- Rub inside of saucepan with garlic; repeat with fondue pot or crockpot. Pour in wine and heat over low until it simmers.
- Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium, and cook until wine mixture boils and begins to thicken, stirring often. Reduce heat to low.
- Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 10 minutes.
- Stir in Kirsch, if using, and transfer melted cheese to fondue or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.
|Amount per serving
|% Daily Value*|
|Total Fat 34g||52%|
|Saturated Fat 21g||105%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.