Cheese Fondue

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Cheese Fondue
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
652
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie652 kcal(31 %)
Protein27.34 g(28 %)
Fat47.69 g(41 %)
Carbohydrates12.54 g(8 %)
Sugar added0 g(0 %)
Roughage0.02 g(0 %)
Vitamin A385.51 mg(48,189 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.36 mg(33 %)
Niacin5.64 mg(47 %)
Vitamin B₆0.13 mg(9 %)
Folate12.77 μg(4 %)
Pantothenic acid0.64 mg(11 %)
Vitamin B₁₂2.25 μg(75 %)
Vitamin C0.23 mg(0 %)
Potassium255.64 mg(6 %)
Calcium1,575.7 mg(158 %)
Magnesium46.68 mg(16 %)
Iron1.18 mg(8 %)
Zinc3.83 mg(48 %)
Saturated fatty acids27.09 g
Cholesterol150 mg

Ingredients

for
4
Ingredients
600 grams
Cheese at least 2 varieties (such as Gruyere and Emmentaler)
1
300 milliliters
2 teaspoons
4 centiliters
freshly ground Pepper

Preparation steps

1.

Remove the rind from the cheeses, and finely dice or coarsely grate. Peel and halve the garlic. Rub the fondue pot with the cut surfaces on the garlic. Add the wine, and mix in the harder of the two cheeses. Slowly heat the mixture, stirring constantly, until the first cheese is almost completely melted. Add the remaining cheese and simmer, stirring constantly, until everything has melted and the mixture is smooth. 

2.

Mix the cornstarch with a little of the kirsch until smooth. Mix into the cheese, stirring constantly. Simmer until thickened, then season to taste with pepper and nutmeg. 

3.

Place the fondue pot over a chanfing dish to keep warm. Serve the fondue with white bread cubes, small cooked potatoes, and pre-cooked vegetables.