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Cheese Fondue Recipe
|Natural swiss cheese||3⁄4 Pound, cut in julienne strips to make about 3 cups|
|Enriched flour||1 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Cooking sauterne||1 1⁄4 Cup (20 tbs)|
|Freshly ground pepper||1 Dash|
|Cooking sherry||3 Tablespoon|
|French bread||1 , cut in bite-size pieces, each with at least one side of crust|
Serving size: Complete recipe
Calories 1680 Calories from Fat 841
% Daily Value*
Total Fat 96 g147.5%
Saturated Fat 60.8 g303.8%
Trans Fat 0 g
Cholesterol 313 mg
Sodium 3266.7 mg136.1%
Total Carbohydrates 94 g31.3%
Dietary Fiber 1.2 g4.9%
Sugars 5.7 g
Protein 98 g195.7%
Vitamin A 56.5% Vitamin C 2.9%
Calcium 272% Iron 15%
*Based on a 2000 Calorie diet
Rub inside of fondue cooker or chafing dish (use with water bath) vigorously with cut surface of garlic.
Pour in sauterne; warm just till air bubbles start to rise (don't cover, don't boil).
Stir all the time from now on: Add a handful of cheese.
Wait till cheese has melted (keep stirring!) before tossing in another handful.
After all the cheese has been blended in, and mixture is bubbling gently, stir in seasonings and sherry.
(Omit salt; cooking wines contain it.) Now invite guests to dunk.
Each spears a cube of bread on a long-handled fork and dips into melted cheese.
(If fondue becomes too thick, pour in a little warmed sauterne.).