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Add a photoRaciónes: 12
Ingredientes
- 1/2 clv garlic
- 1 sprg fresh rosemary, bruised
- 300 gm Swiss emmenthaler cheese, grated
- 300 gm gruyere cheese, grated
- 4 Tbsp. cornstarch
- 1 1/2 c. dry white wine
- 1 Tbsp. lemon, juice
- 1 1/2 Tbsp. kirsch
- 1 Tbsp. Dijon mustard
Direcciones
- Rub the inside of a regular saucepan with the garlic clove and the bruised rosemary.
- In a bowl, mix the cheese with cornstarch, and set aside.
- Pour the wine into the saucepan, add in some minced rosemary and simmer till bubbles form, then pour in lemon juice.
- Add in grated cheese into the simmering wine and turn the heat down to let it heat, stirring gently.
- Add in the kirsch and the mustard and incorporate thoroughly.
- Pour into a ceramic fondue pot and place under a low alcohol flame.
- Serve cubes of bread, raw and cooked vegetables and cooked or possibly cured meats with this rich melted cheese sauce made of sharp, well-aged cheeses like Swiss Ementhal and Gruyere. Cheese fondues are best served in ceramic fondue pots, given their even heat distribution.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 144 | |
| Calories from Fat 72 | 50% |
| Total Fat 8.18g | 10% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 100mg | 4% |
| Potassium 55mg | 2% |
| Total Carbs 3.66g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 7.56g | 12% |
