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Learning Center > Swiss Cheese Fondue
Swiss Cheese Fondue
PREP AND COOK TIME: About 25 minutes
NOTES: If you use an electric fondue pan, turn heat to medium while
mixing and melting fondue, then turn to lowest setting while serving.
MAKES: About 2 1/2 cups; 8 appetizer or 3 or 4 main-dish servings
1 to 1 1/4 cups dry white wine
1/2 pound Swiss (emmenthal) cheese, shredded
1/2 pound gruyere cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
2 tablespoons kirsch (optional) Fresh-ground nutmeg and pepper
1 baguette (1/2 lb.), cut into 3/4-inch cubes
- In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain
glazed cast-iron) or heavy-bottom metal pan over medium heat,
warm 1 cup wine until bubbles form and slowly rise to surface,
about 6 minutes.
- In a bowl, mix Swiss cheese, gruyere cheese, cornstarch, and
mustard.
- Add cheese mixture, a handful at a time, to hot wine, stirring
until fondue is smoothly melted and beginning to bubble. Add kirsch
and sprinkle fondue with nutmeg and pepper.
- Set pan over an ignited alcohol or canned solid-fuel flame
(if pan is ceramic, place a heat diffuser between it and heat
source). Adjust heat so fondue bubbles very slowly Check occasionally
to be sure fondue is not scorching; if it is too hot, reduce or
turn off the heat, then resume heating when mixture begins to
cool.
- Spear bread cubes, 1 at a time, with fondue forks or thin skewers
(metal or wood) and swirl through fondue (stir across bottom frequently
to prevent scorching); lift out and let drip briefly over pan,
then eat. If fondue gets too thick for easy dipping, stir in more
heated wine, a few tablespoons at a time. After fondue is consumed,
scrape the cheese crust from pan to divide and eat; it's considered
a special treat.
Per main-dish serving: 656 cal., 49% (324 cal.) from fat; 38 g
protein; 36 g fat (21 g sat.); 35 g carbo (1.6 g fiber); 687 mg
sodium; 115 mg chol.
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