Fondue Vaudoise (Cheese Fondue a la Vaudoise
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INGREDIENTS
- 200 g Gruyere cheese ( 7 oz)
- Nutmeg
- 135 g Raclette cheese (5 oz)
- 3 dl Dry white wine
- Black Pepper ; freshly ground
- 135 g Emmental cheese (5 oz)
- 3 tb Kirsch
- White bread (preferably 2-3
- 2 tb Cornstarch
- Glove garlic
INSTRUCTIONS
Grate or 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 hot stove (not too hot !), add the cheese and stir CONTINUOUSLY until 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 black tea with a fondue. Top the meal with a small glass of kirsch ! (Kirsch = Cherry schnaps)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (120g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 8 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.2mg | 0 % | |
| Potassium 0.4mg | 0 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.8g | ||
| Protein 0g | 0 % | |
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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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Calories per serving: 8
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