This is a classic dish of Swiss heritage consisting of different cheeses depending on the region (but almost always including Gruyère and Emmenthal). Eating fondue is something of an event, accompanied by its rituals. Anyone losing his cube of bread in the bubbling pot, for example, is expected to buy a bottle of wine or a round of kirsch. Women are normally exempt from this obligation, but must instead forfeit a kiss per each lost cube.
1 | baguette, cut into bite-size pieces | 280 g | |
2 cloves | garlic | ||
300 g | Gruyère cheese, grated | ||
150 g | Emmenthal cheese, grated | ||
150 g | Appenzeller cheese, grated | ||
4 tsp | cornstarch | 10 g | |
1 pinch | nutmeg, grated | ||
ground pepper to taste [optional] | |||
1 cup | white wine | 250 mL | |
3 tbsp | Kirsch [optional] | 45 mL |
A fondue pot and a burner are needed for this recipe. In case a burner is not available, serve the fondue in a thick-bottom pot placed on a table-mat. Put the pot back on the stovetop occasionally to keep the fondue hot.
Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the bread.
If the fondue becomes too thick, you may add some additional kirsch or wine.
per 1 serving (220 g)
Amount % Daily Value |
Calories 790 |
Fat 47 g 73 % |
Saturated
28 g
140 % |
Cholesterol 150 mg |
Sodium 810 mg 34 % |
Carbohydrate 42 g 14 % |
Fibre 2 g 8 % |
Sugars 1 g |
Net Carbs 40 g |
Protein 49 g |
Vitamin A 38 % |
Vitamin C 1 % |
Calcium 128 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | 0 |
Meat and Alternatives | 5 ½ |
Fats | 9 |