Midwest Living
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Cheese Fondue

Cheese Fondue

Name: Cheese Fondue
Total time: 20 min
Yield: 2 3/4 cups
Ingredients: 1 cup dry un-oaked white wine (such as Jura, Vin de Savoie or Sauvignon); 1 teaspoon minced garlic; 1 pound freshly shredded Gruyere or mixed fondue cheeses*; 1 tablespoon cornstarch; Assorted dippers such as dry bread cubes**, dry smoked sausage or pan-fried smoked sausage, sliced pears or apples, roasted beets or steamed Brussels sprouts

Rating: Unrated

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Classic cheese fondue is a splurge in every sense--but it's also guaranteed bliss. (And you don't even need a fondue pot!) CJ Bienert, owner of The Cheese Shop of Des Moines shares his easy recipe.

Source: Midwest Living

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Recipe Summary

hands-on:

15 mins

total:

20 mins

Servings:

Max Servings:

Yield:

2 3/4 cups

Nutrition Info

Ingredients

1 cup dry un-oaked white wine (such as Jura, Vin de Savoie or Sauvignon)
1 teaspoon minced garlic
1 pound freshly shredded Gruyere or mixed fondue cheeses*
1 tablespoon cornstarch
Assorted dippers such as dry bread cubes**, dry smoked sausage or pan-fried smoked sausage, sliced pears or apples, roasted beets or steamed Brussels sprouts

Directions

Step 1

In a large bowl, toss the cheese with the cornstarch until evenly dusted.

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Step 2

In a medium saucepan, bring the wine and garlic to a simmer over medium heat. Stir cheese mixture into the saucepan, about one-fourth at a time. Let mixture return to a gentle simmer between additions. Stir until fully melted and smooth.
Step 3

Transfer fondue to a fondue pot and serve immediately. (You can also use a double boiler or a small slow cooker set to "keep warm.") To keep the fondue nice and smooth, stir the forked bread or meat in a figure-eight motion through the cheese as you dip. Round out the meal with salad and wine.

*

Use all Gruyère, or a mix of 10 ounces Gruyère and 3 ounces each of Emmentaler and Appenzeller. “Grate just before melting,” CJ says. Cheese dries out quickly, and its flavor can change when exposed to air. (And pro tip: Always buy 10 percent or so more cheese than the recipe calls for to cover the waste of the rinds.)

**DRY BREAD CUBES

The choice of dippers is up to you, but sourdough or pumpernickel bread is a must. Use a day-old loaf, and dry out the cubes a little by leaving them exposed to air for a few hours or popping them briefly into a warm oven. "Don't worry about the bread being too hard," CJ says. "It'll soften in the hot cheese."

Nutrition Facts

Per Serving:

259 calories; total fat 18g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 60mg; sodium 378mg; potassium 69mg; carbohydrates 2g; fiberg; sugarg; protein 17g; trans fatty acidg; vitamin a 558IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 7mcg; vitamin b12 1mcg; calcium 572mg; ironmg.

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Cheese Fondue

Ingredients

Directions

*

**DRY BREAD CUBES

Nutrition Facts

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Cheese Fondue

Ingredients

Directions

*

**DRY BREAD CUBES

Nutrition Facts

Reviews

All Reviews for Cheese Fondue