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Ingredients
US|METRIC
5 SERVINGS
- 8 oz. emmentaler cheese (shredded or cut into 1/4-inch dice)
- 8 oz. Gruyere cheese (shredded or cut into 1/4-inch dice)
- 1 Tbsp. potato starch
- 2 cloves garlic (one cut in half and one minced)
- 2 cups dry white wine (such as pinot grigio, riesling or sauvignon blanc, plus more as needed)
- 4 Tbsp. kirsch
- 1/2 tsp. paprika
- 1 pinch freshly grated nutmeg
- freshly ground black pepper
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Directions
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium160mg7% |
| Potassium135mg4% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber0g0% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C2% |
| Calcium45% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sarah Salberg 3 years ago
I followed the recipe exactly (except for substituting white wine for the kirsch). The fondue was way too thin, and all the troubleshooting articles I’ve read online after the fact say the 2 cups wine to 1 pound of cheese ratio is too much wine. The fondue was thin with tiny lumps of cheese. Good flavor - bad texture.