🍽️ Cheese Fondue Basic Recipe

Name: Cheese Fondue Basic Recipe
Total time: 30 min
Yield: 4 servings
Ingredients: Gruyere in a block 200 g; Emmentaler in a block 250 g; Appenzeller 200 g; cornstarch 1 tsp; kirsch 1 tbsp; lemons 1 pc; garlic cloves 1 pc; baguette 2 pc; dry white wine 300 ml; pepper, black ground pinch; nutmeg, ground pinch

474 kcal · 30 min · 4 servings

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Ingredients

Gruyere in a block 200 g
Emmentaler in a block 250 g
Appenzeller 200 g
cornstarch 1 tsp
kirsch 1 tbsp
lemons 1 pc
garlic cloves 1 pc
baguette 2 pc
dry white wine 300 ml
pepper, black ground pinch
nutmeg, ground pinch

Instructions

1. Grate Gruyère, Emmentaler and Appenzeller coarsely. In a bowl, mix the starch with kirsch. Halve a lemon and squeeze out the juice. Halve the garlic. Cut the baguette into cubes.
2. Rub a pot or fondue pot with the garlic. Melt the wine with the cheese over low to medium heat. Stir the kirsch-starch mixture into the melted cheese and let it simmer gently. Stir until a creamy consistency is reached.
3. Season the cheese fondue with pepper, nutmeg and lemon juice. Keep the pot warm over a rechaud or tea light. Enjoy the fondue with bread. Bon appétit! Tip: Vegetables such as celery, pickles or carrots also go well with this cheese fondue.

Nutrition per serving

kcal: 474
Protein: 27 g · Fett/Fat: 33 g · Carbs: 17 g