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Cheese Fondue With Kirsch Recipe
|Emmentaler||1 1⁄2 Pound, shredded|
|Dry white wine||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), peeled and split|
|White pepper||1 Pinch|
|French bread||2 (Bite Sized Pieces)|
Serving size: Complete recipe
Calories 3530 Calories from Fat 1700
% Daily Value*
Total Fat 194 g298.8%
Saturated Fat 120.6 g602.9%
Trans Fat 0 g
Cholesterol 600 mg
Sodium 2368 mg98.7%
Total Carbohydrates 138 g45.9%
Dietary Fiber 4 g16%
Sugars 9.4 g
Protein 209 g417.7%
Vitamin A 192% Vitamin C 5.7%
Calcium 733% Iron 44%
*Based on a 2000 Calorie diet
Set wine over low heat.
When air bubbles rise to surface (never let wine reach the boiling point) stir with silver fork.
Add cheese little by little; keep stirring.
Be sure each lot is melted before adding more.
Keep stirring until mixture is bubbling lightly.
Set a round earthenware 2-quart casserole on heating unit.
Rub bottom and sides with garlic cloves.
Add seasonings and kirsch to cheese mixture; blend well; pour into casserole.
Spear bread on fondue fork, securing points of fork in crust.
Dunk with stirring motion.
Keep mixture bubbling lightly.
Keep stirring as bread is speared and dunked