Cheese Fondue Recipe
A classic and traditional Swiss (and French) cheese fondue recipe.
Equipment
Ingredients
- 340 g Gruyère
- 340 g Beaufort
- 340 g Comté
- 50 cl of dry white wine like Apremont or Reisling (2/3 bottle)
- 1 clove of chopped garlic
- Pinch of salt and pepper
- 1 tablespoon of olive oil
- 2 baguettes
Optional
- 200 g of mushrooms forestière
- Pinch of paprika
Instructions
- Grate all the cheese so that it melts easily without clumping.
- (Optional) Wipe the mushrooms with a damp cloth and chop them into small pieces.
- (Optional) Start by cooking the mushrooms lightly in a stovetop pot in olive oil and garlic.
- Add approximately 1/2 bottle of white wine into the pot and simmer.
- Slowly add in the cheese and mushrooms as it is melting.
- Mix the cheese by forming 8 with a wooden spatula. Note: keep temperatures low as the cheese fondue must never boil.
- Chop the baguette into bite-size square cubes.
- Add additional wine into the pot if the cheese fondue is too thick.
- Once the cheese has completely melted, move the mixture to the fondue pot and serve.
Notes
Note: Depending on your fondue set, you may be able to put your fondue pot directly onto your stovetop.
The above portions have been outlined for a family of 4. You can adjust the serving size as you wish, depending on the number of people.
Serve with a simple salad with vinaigrette.
Nutrition
Serving: 1gCalories: 2726kcalCarbohydrates: 137gProtein: 71gFat: 63gSaturated Fat: 34gPolyunsaturated Fat: 25gCholesterol: 187mgSodium: 2302mgFiber: 5gSugar: 27g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Tried this recipe?Let us know how it was!