Cheese Fondue – a delicious recipe with garlic, chardonnay, cheese, cornstarch, T, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Tear the French bread (this is George's idea and it is admitteedly better than cutting it - more surface) Heat the bread at 200 degrees for about 20 - 30 minutes.
2
1. Press garlic and rub pot with garlic and juice
3
2. Add wine and heat to boiling point, but don't boil (I've accidentally boiled before and doesn't seem to hurt)
4
3. Add the cheese, stirring constantly with a wooden spoon.
5
4. Mix kirsch and cornstarch together. When the cheese is creamy and barely simmering, add the cornstarch blended with the kirsch. Stir until the mixture bubbles.
6
5. Add pepper to taste.
7
I usually keep the heat at Warm/Simmer. Serve with fruit plate (eat plain or can dip the fruit)
599
kcal
Calories
17
g
Fat
94
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3-4 cloves of garlic, 1 1/4 cups chardonnay, 2 - 2.5 pounds cheese (half Gruyere (unprocessed) half Jarlsberg swiss, 3 t cornstarch, and more.
Yes, Cheese Fondue falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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