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 written and produced for entertainment purposes only.