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Garlic Flavored Cheese Fondue Recipe
|Garlic||1 Clove (5 gm), cut in half|
|Light dry white wine||2 Cup (32 tbs) (Such As Riesling, Chablis, Or Traminer)|
|Swiss cheese||1⁄2 Pound, shredded (Imported, Emmental)|
|Gruyere||1⁄2 Pound, shredded (Use Swiss Or Danish, Samsoe)|
|Dry mustard||1 Teaspoon|
|Freshly ground nutmeg||To Taste (To Taste)|
|Freshly ground pepper||To Taste (To Taste)|
|French bread||1 , cut in 1-inch cubes with some crust on each|
Serving size: Complete recipe
Calories 3264 Calories from Fat 1271
% Daily Value*
Total Fat 147 g226.5%
Saturated Fat 83.7 g418.5%
Trans Fat 0 g
Cholesterol 458.1 mg
Sodium 3151.1 mg131.3%
Total Carbohydrates 219 g73.1%
Dietary Fiber 7.9 g31.6%
Sugars 28.5 g
Protein 159 g318.5%
Vitamin A 80.7% Vitamin C 3.2%
Calcium 428.9% Iron 57.4%
*Based on a 2000 Calorie diet
Add wine, and heat slowly until bubbles form and slowly rise to the surface.
Combine the two cheeses, cornstarch, and mustard (if used).
Add cheese mixture, a spoonful at a time; stir slowly and continuously until all the cheese is blended into a smooth sauce.
Stir in kirsch (if used) a tablespoon at a time, and again bring to a slow boil. (If the heat gets too high at any time, the fondue may separate.) Sprinkle with nutmeg and pepper.
Take to table with bread cubes, and adjust heat so fondue keeps bubbling slowly.
If fondue gets too thick, thin with heated wine.