Try this Cheese Fondue recipe, or contribute your own.
Suggest a better descriptionPlace cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 | ||
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Calories: 494 | ||
Calories from Fat: 307 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 46 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 114.5mg | 35 % | |
Sodium 301.1mg | 10 % | |
Potassium 127.9mg | 3 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 8.3g | ||
Protein 32.8g | 47 % | |
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. |
Calories per serving: 494
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