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Ingredients
- 3/4 lb Emmenthal cheese, grated
- 1/3 lb Gruyere cheese, grated
- 1/2 c. Dry white wine
- 1 x Clove garlic, chopped
- 3 Tbsp. Kirsch
- 1 Tbsp. Cornstarch
- Â Â Freshly grnd white pepper
- 1 pch Nutmeg
Directions
- Rub garlic inside fondue pan. Add in cheeses and wine to pan and cook over medium heat stirring till cheese starts to heat. Turn down heat and add in pepper and nutmeg (just a healthy pinch). Stir till cheese is melted. Stir cornstarch into kirsch and add in to cheese, cook 1 minute. Serve in pan over a flame with sliced baguette. Enjoy
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 322g | |
| Calories 863 | |
| Calories from Fat 440 | 51% |
| Total Fat 50.05g | 63% |
| Saturated Fat 29.61g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 516mg | 22% |
| Potassium 251mg | 7% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.5g | 1% |
| Protein 45.34g | 73% |
