Fondue Savoyarde Recipe
Servings: 4
Ingredients
- ½ lb (250 g) Beaufort
- ½ lb (250 g) Comté
- ½ lb (250 g) Emmental
- 1 2/3 c. (40 cl) dry white wine
- 1 tbsp Kirsch
- 3 pinches grated nutmeg
- 1 clove garlic
- Sesame seed, poppy seed, walnut and multi-grain bread
- A fondue dish (high-sided earthenware or possibly cast-iron skillet) with a burner Fondue forks
Directions
- Peel the garlic clove and rub it over the inside of the fondue dish
- Grate the three cheeses after removing their rind
- Put the grated cheese into the fondue dish, then add in the white wine and nutmeg
- Heat the fondue dish over a low heat, stirring till the cheese is completely melted
- Add in the Kirsch, and give it another good stir
- Cut the bread into small cubes
- Light the burner and place the fondue dish on top in the middle of the table
- Dip the cubes of bread in the melted cheese
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 38 | 81% |
| Total Fat 4.25g | 5% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.22g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.04g | 0% |
