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Name: Cheese Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ; Emmental cheese and; 425 g Fontina cheese; or 325g; ; 100g (31/2oz) Brie; ; (14oz); 200 ml Milk; (7floz); 25 g Butter; (1oz); Toasted bread cubes; to; 2 Egg yolks; size 3, beaten

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INGREDIENTS

; Emmental cheese and
425 g Fontina cheese; or 325g
; 100g (31/2oz) Brie
; (14oz)
200 ml Milk; (7floz)
25 g Butter; (1oz)
Toasted bread cubes; to
2 Egg yolks; size 3, beaten

Servings

INSTRUCTIONS

1. Cut the cheese into small chunks, put it in a fondue pot or small flameproof casserole with the milk, and leave to soak for about 30 minutes. 2. Heat the cheese mixture gently until the cheese has melted, stirring occasionally, then add the egg yolks and butter. 3. Continue to heat gently, beating thoroughly, until the mixture is smooth and creamy, being careful not to let it boil. 4. Stand the fondue pot over its burner, if possible, and serve with cubes of toasted bread. NOTES : The fonduta is best prepared in a special fondue pot which stands over a small burner so that it can be kept hot at the table. Alternatively, use a terracotta pot or flameproof casserole which retains heat for a long time. You will need four long forks so that the bread cubes can be speared and dipped into the fondue before eating.

NOTES

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Cheese Fondue

; Emmental cheese and
425 g Fontina cheese; or 325g
 ; 100g (31/2oz) Brie
 ; (14oz)
200 ml Milk; (7floz)
25 g Butter; (1oz)
 Toasted bread cubes; to
2 Egg yolks; size 3, beaten

1. Cut the cheese into small chunks, put it in a fondue pot or small  flameproof casserole with the milk, and leave to soak for about 30  minutes.    2. Heat the cheese mixture gently until the cheese has melted,  stirring occasionally, then add the egg yolks and butter.    3. Continue to heat gently, beating thoroughly, until the mixture is  smooth and creamy, being careful not to let it boil.    4. Stand the fondue pot over its burner, if possible, and serve with  cubes of toasted bread.        NOTES : The fonduta is best prepared in a special fondue pot which  stands over a small burner so that it can be kept hot at the table.  Alternatively, use a terracotta pot or flameproof casserole which  retains heat for a long time. You will need four long forks so that  the bread cubes can be speared and dipped into the fondue before  eating.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (112g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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