Three-Cheese Fondue with Pickles Recipe

Name: Three-Cheese Fondue with Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Gruyere cheese, shredded; 1/2 pound Emmentaler cheese, shredded; 2 ounces Brierind discarded, cheese cut into small chunks; 1 1/2 tablespoons all-purpose flour; 1 garlic clove, halved; 1 1/4 cups dry sparkling wine; 2 teaspoons kirsch; 1/2 teaspoon freshly grated nutmeg; Kosher salt; Freshly ground pepper; Cornichons, cubed bread and sliced fennel, for serving

Servings: persons

1/2 pound Gruyere cheese, shredded
1/2 pound Emmentaler cheese, shredded
2 ounces Brierind discarded, cheese cut into small chunks
1 1/2 tablespoons all-purpose flour
1 garlic clove, halved
1 1/4 cups dry sparkling wine
2 teaspoons kirsch
1/2 teaspoon freshly grated nutmeg
Kosher salt
Freshly ground pepper
Cornichons, cubed bread and sliced fennel, for serving

1
In a bowl, toss the cheeses and flour.
2
Rub the inside of a fondue pot or an enameled cast-iron casserole with the cut sides of the garlic.
3
Add the sparkling wine and simmer over moderately low heat for 3 minutes.
4
Add the cheese in small handfuls, stirring constantly until melted before adding the next handful.
5
Stir in the kirsch and nutmeg.
6
Remove from the heat and season with salt and pepper.
7
Serve hot with cornichons, bread and fennel.

571

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: 1/2 pound Gruyere cheese, shredded, 1/2 pound Emmentaler cheese, shredded, 2 ounces Brierind discarded, cheese cut into small chunks, 1 1/2 tablespoons all-purpose flour, and more.

Yes, Three-Cheese Fondue with Pickles 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.

Three-Cheese Fondue with Pickles

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