Cheese Fondue

Cheese Fondue
Cheese Fondue

1 cup water
1 cup dry white wine
3 to 4 large cloves garlic, minced
1 tablespoon butter
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 (2-pound) loaf processed Gruyere Cheese (Swiss Gruyere), shredded*
Petite rye bread slices or French or sourdough bread, cut into bit-sized cubes

Fondue Tips:

Always cook your fondue recipe on the stove; serve in the previously heated fondue pot or chafing dish.

Keep cheese fondues at a low temperature, just enough to keep the fondue warm, about 120° F. Use an alcohol burner, canned heat, or candle burner to warm the pot.

Always place your fondue pot on a level, stable table or other flat stable surface on a heat-resistant surface like a hot pad, wooden cutting board, or ceramic tiles

*Swiss Gruyere Cheese: Found in the deli section of grocery stores. This processed cheese make a very smooth fondue. Have cheese at room temperature.

In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. Must use a double boiler or cheese will burn.

Add shredded cheese a cup or so at a time; stirring continuously until cheese melts into a smooth, heavy sauce. Remove from heat. Note: You may add more cheese or wine, as needed, to reach your desired consistency.

To serve, pour prepared fondue in a previously heated heavy fondue pot or chafing dish. Serve immediately with bread slices or cubes for dipping with wooden picks or fondue forks for dipping.

Note: Keep the fondue warm over as low heat as possible to avoid scorching the cheese.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving (excluding unknown items): 504 Calories; 38g Fat (70.9% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 399mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 4 1/2 Fat.

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