Cheese Fondue

Recipe

Appetizer
Cheese Fondue

Primary Media

Cubed Bread dipped into Cheese Fondue

User Rating

3.73 out of 5 stars
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11 ratings

Recipe Data

28
Servings

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    Servings and Ingredients

    Ingredients
    Serves 28
    QuantityIngredientAdd
    12 oz.Gruyere cheese, shredded
    8 oz.Gouda cheese, rind removed, shredded
    2 tbsp.Hy-Vee cornstarch
    1 ½ c.dry white wine, such as Chablis or Sauvignon Blanc
    1 tbsp.Hy-Vee lemon juice
    ½ tsp.Hy-Vee ground mustard
    tsp.ground nutmeg
    1clove garlic, halved
    Snipped fresh chives, for garnish
    Cubed French bread, blanched broccoli florets, blanched asparagus spears, red bell pepper wedges, sliced apples, sliced pears, for dipping

    Directions

    1. In a large bowl, toss shredded cheeses with cornstarch. Set aside.
    2. Heat wine and lemon juice in a large saucepan over medium heat. Just before wine boils, reduce heat to low.
    3. Stir in 1 heaping cup shredded cheese mixture. Stir constantly in a zig-zag or figure-eight motion until cheese is completely melted. Continue adding cheese, 1 heaping cup at a time, until all cheese has been added. Stir constantly until fondue begins to bubble. Add ground mustard and nutmeg; stir until smooth.
    4. Rub fondue pot with cut sides of garlic clove and pour in fondue. Keep fondue bubbling gently over fondue burner. Sprinkle with chives for garnish.
    5. If desired, serve with cubed French bread, blanched broccoli florets, blanched asparagus spears, red bell pepper wedges, sliced apples and sliced pears.
    6. *If fondue becomes too thick, thin with warm milk.

    Nutrition facts

    Servings

    90 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 105mg
    • Total Carbohydrates: 1g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 0%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Holiday 2009.