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Cheese Fondue with a Twist

By: Katy N  
"A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 139 people have saved this

What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

Ingredients

  • 1 large clove garlic
  • 1 cup white wine
  • 1 teaspoon lemon juice
  • 8 ounces Gruyere cheese, shredded
  • 4 ounces Emmentaler cheese, shredded
  • 4 ounces Jarlsberg cheese, shredded
  • 2 ounces smoked Gouda cheese, shredded
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons balsamic vinegar
  • 1 loaf French bread, cubed

Directions

  1. Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
  2. Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 448 | Total Fat: 20.3g | Cholesterol: 65mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by Deborah B Supporting Member (Click to learn more about Supporting Membership)
This was a very flavorful fondue. The consistency of the fondue was perfect after adding only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by sputzler 
I can't say this is "THE BEST" only because I have yet to compare it against others, but I... MORE

 
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