Northern Cheese Fondue Recipe

Name: Northern Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon minced green onion; 1 teaspoon minced shallot; 1 teaspoon minced garlic; 2 cups dry white wine; 8 ounces grated cabot 50% reduced-fat monterey jack pepper cheese; 8 ounces grated cabot 75% reduced-fat cheddar cheese; 1 pinch grated nutmeg; 2 teaspoons cornstarch; 2 teaspoons water; 1 teaspoon slivered fresh basil leaf

Servings: persons

1 tablespoon unsalted butter
1 tablespoon minced green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
2 cups dry white wine
8 ounces grated cabot 50% reduced-fat monterey jack pepper cheese
8 ounces grated cabot 75% reduced-fat cheddar cheese
1 pinch grated nutmeg
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon slivered fresh basil leaf

1
In heat-proof fondue pot over medium heat, melt butter.
2
Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
3
Add wine and bring to boil.
4
Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
5
Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly.
6
In small bowl, stir together cornstarch and water; whisk mixture into fondue.
7
Serve sprinkled with basil and surrounded with vegetables and crusty bread.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon minced green onion, 1 teaspoon minced shallot, 1 teaspoon minced garlic, and more.

Yes, Northern 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.

Northern Cheese Fondue

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