Ingredients and Weight:
- Gruyère cheese, grated: 1 lb (454 g)
- Emmental cheese, grated: 1 lb (454 g)
- Dry white wine: 1 cup (240 ml)
- Kümmel (caraway schnapps): 1 tbsp (15 ml)
- Cornstarch: 2 tbsp (16 g)
- Garlic, minced: 1 clove
- Black pepper: 1/2 tsp (2 g)
- Nutmeg: 1/4 tsp (1 g)
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Combine the grated cheeses, white wine, kümmel, cornstarch, garlic, black pepper, and nutmeg in a large bowl. Mix well until the cornstarch dissolves.
- Transfer the mixture to a fondue pot or a double boiler set over low heat.
- Stir constantly until the mixture melts and becomes smooth and bubbly.
- Reduce the heat and simmer for 5-7 minutes, or until the fondue thickens slightly.
- Season with additional pepper and nutmeg to taste.
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 350
- Fat: 25 g
- Saturated fat: 15 g
- Cholesterol: 100 mg
- Sodium: 400 mg
- Carbohydrates: 15 g
- Protein: 20 g
Dish Characteristics:
- Creamy, luscious, and savory
- Perfect for dipping bread, vegetables, or fruit
- A classic Swiss dish that is always a crowd-pleaser
User Comments:
- "This fondue is absolutely delicious! I made it for a party and everyone raved about it."
- "The kümmel adds a unique and flavorful twist to this classic dish."
- "This fondue was so easy to make and it came out perfectly!"
Special Precautions and Tips:
- Use a fondue pot specifically designed for melting cheese.
- Do not overheat the fondue, as it can separate.
- If the fondue becomes too thick, add a splash of white wine or milk to thin it out.
- Serve the fondue with a variety of dipping options, such as bread, vegetables, or fruit.
