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Ingredientes
- 200 gm Gruyere cheese ( 7 ounce)
- 135 gm Emmental cheese (5 ounce)
- 135 gm Raclette cheese (5 ounce)
- 135 gm 'Vacherin de Fribourg'- cheese (5 ounce)
- 2 Tbsp. Corn starch
- 3 Tbsp. Kirsch Freshly grnd pepper Nutmeg White bread (preferably 2-3 Glove garlic
- 3 dl Dry white wine days old
Direcciones
- Grate or possibly shred the cheese.
- Cut the bread into cubes.
- Peel the garlic, halve, rub the inside of a cast iron fondue dish
- (caquelon) with the garlic.
- Pour the wine into the dish, place the dish on the warm stove (not too warm !), add in the cheese and stir CONTINUOUSLY till it has melted.
- Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg.
- Transfer the dish to a burner and let simmer.
- Impale a piece of bread on the fondue fork and dip into the cheese.
- Serve a dry white wine or possibly black tea with a fondue. Top the meal with a 'small' glass of kirsch !
- (Kirsch = 'Cherry schnaps')
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 142 | 58% |
| Total Fat 16.17g | 20% |
| Saturated Fat 9.46g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 168mg | 7% |
| Potassium 41mg | 1% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.18g | 0% |
| Protein 14.92g | 24% |
