Cheese Fondue with a Twist

13
Katy N 0

"A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers."
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Ingredients

35 m servings 448 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier ...

Most helpful critical review

The taste was pretty good. The cheese combo is good. But the looks with the basalmic left something to be desired. I used too much corn starch as it thickened up way too much. Not the recipes...

I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier ...

wonderful! I love cheese, and when I first tried swiss fondue I found a new (expensive) favorite. I'm pretty simple when it comes to the fondue: Use a medium size pot, start to heat it up on med...

I can't say this is "THE BEST" only because I have yet to compare it against others, but I made this the other night for my husband and some friends and we all really liked it! We served it wit...

The taste was pretty good. The cheese combo is good. But the looks with the basalmic left something to be desired. I used too much corn starch as it thickened up way too much. Not the recipes...

This is a good base recipe but it needs more. I halved the recipe, used a good white wine and really followed a mixture of the process followed below and my own process. I halve the garlic, rub...

Absolutely delicious. I modified it, using only Gruyere and Gouda (1/2 lb. ea.), and it was divine. Would like to try it next time w/all 4 cheeses. The balsamic adds a wonderful, slight tang, wh...

Delicious and easy! I have made it twice now and only made one change the second time which was to add the cornstarch and spices before the cheese - the cheese went in last. This definitely ...

this was delicious. this was my first attempt at fondue. i had to keep stirring it while we ate because it kept separating. i thought it was very good nevertheless.

From Jay - EXCELLENT - KEEP THIS