By Rachel Von Fleck
Cheese Fondue
7 steps
Prep:8minCook:15min
This is a half recipe of the original with our modifications. This recipe (with 1 lb./4 total cups of cheese) will feed 4-6 people for an appetizer or 2-3 people for a meal.
We typically make this recipe as is and can barely finish it between the two of us.
Updated at: Thu, 17 Aug 2023 13:52:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories792.2 kcal (40%)
Total Fat37.1 g (53%)
Carbs59.4 g (23%)
Sugars0.3 g (0%)
Protein41.8 g (84%)
Sodium934.1 mg (47%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut bread into bite-size pieces and toast lightly.
Step 2
Stir cornstarch into dry sherry until well dissolved. Add nutmeg and pepper to this mixture.
Step 3
Add 3-4 cloves of crushed garlic to pot. Add dry white white and cook over medium-low heat until air bubbles rise and cover surface. (Don't cover or boil.)
Step 4
Remember to whisk vigorously all the time from now on. Add combined cheeses in small handfuls and whisk until melted, keeping heat medium (do not boil).
Step 5
After all cheese is blended and is bubbling gently, and while still stirring vigorously, add seasonings and kirsch mixture.
Step 6
Quickly transfer to fondue pot; keep warm. (If fondue becomes thick, add a little warm white wine and whisk.)
Step 7
Spear bread cube with fondue fork so crust is on outside. Dip into fondue: swirl to coat. The swirling is important to keep fondue in motion.
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