Creamy, tasty cheese fondue.

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Name: Cheese Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pounds Emmentaler cheese shredded; 4 tablespoons flour; 3 cups dry white wine; 2 cloves garlic peeled and split; 1/2 teaspoon salt; 1 pinch white pepper; 1 dash nutmeg; 2 tablespoons Brandy or Cognac

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INGREDIENTS

1 1/2 pounds Emmentaler cheese ; shredded
4 tablespoons flour
3 cups dry white wine
2 cloves garlic ; peeled and split
1/2 teaspoon salt
1 pinch white pepper
1 dash nutmeg
2 tablespoons Brandy or Cognac

Servings

INSTRUCTIONS

1) Lightly coat cheese with flour.

2) In a heavy pot or double boiler, warm the wine over low heat. (Do not boil the wine) When air bubbles rise to the surface, stir with wooden spoon.

3) Add cheese a small handful at a time to the wine. The cheese in the pot must be melted before adding the next handful to the pot. Keep stirring until the mixture is bubbling lightly.

4) Rub the bottom and sides of the fondue pot with the garlic.

5) Add salt, white pepper and Brandy to the cheese mixture. Blend well and pour the sauce into the fondue pot.

6) Place fondue pot on the stand over the lighted burner. Adjust the flame to keep the mixture bubbling lightly.

7) Spear bread or apples with the forks and dunk and swirl into the cheese sauce.

CAUTION: CHEESE SAUCE WILL BE HOT.

8) Stir in figure 8 motion to keep the cheese smooth.

NOTES

Other cheese or cheese combinations may be used such as Swiss cheese, Gruyere and some cheddar cheeses. Select a cheese that melts and combines easily with other liquids.

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Cheese Fondue

1 1/2 pounds Emmentaler cheese shredded
4 tablespoons flour
3 cups dry white wine
2 cloves garlic peeled and split
1/2 teaspoon salt
1 pinch white pepper
1 dash nutmeg
2 tablespoons Brandy or Cognac

1) Lightly coat cheese with flour.
2) In a heavy pot or double boiler, warm the wine over low heat. (Do not boil the wine) When air bubbles rise to the surface, stir with wooden spoon. 
3) Add cheese a small handful at a time to the wine. The cheese in the pot must be melted before adding the next handful to the pot. Keep stirring until the mixture is bubbling lightly.
4) Rub the bottom and sides of the fondue pot with the garlic.
5) Add salt, white pepper and Brandy to the cheese mixture. Blend well and pour the sauce into the fondue pot.
6) Place fondue pot on the stand over the lighted burner. Adjust the flame to keep the mixture bubbling lightly. 
7) Spear bread or apples with the forks and dunk and swirl into the cheese sauce.
CAUTION: CHEESE SAUCE WILL BE HOT.
8) Stir in figure 8 motion to keep the cheese smooth.

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 6 Servings

Calories: 61
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 38.1mg		1 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.9g
Protein 0.8g		1 %
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.

About Our Nutrition Facts

Calories per serving: 61

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