|Butter||1 Tablespoon (Preferably Unsalted)|
|Gruyere cheese||1 Pound, grated|
|Dry white wine||1⁄2 Pint (Graves Is Ideal)|
Butter the bottom and sides of an earthenware casserole or fireproof dish.
Add the grated Gruyere cheese, or for a milder flavour use a Dutch Gouda.
Add seasoning and the white wine.
Keep warm over a gentle heat and stir from time to time.
If desired a little brandy or Curacao can be added.
Some people use cornflour, which prevents the possibility of the mixture curdling.
To use this, blend 1 good teaspoon cornflour with a little of the wine.
Serve the fondue with toasted or untoasted bread.
This is cut into squares and using a fork, or the fingers, rolled quickly round in the cheese mixture to break the cheese threads, and eaten.
Under no circumstances let the cheese mixture boil quickly, or it becomes tough and is spoilt.
Serving size: Complete recipe
Calories 2178 Calories from Fat 1396
% Daily Value*
Total Fat 159 g244.4%
Saturated Fat 93.5 g467.5%
Trans Fat 0 g
Cholesterol 531.1 mg177%
Sodium 1538.3 mg64.1%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0 g
Sugars 4 g
Protein 136 g271%
Vitamin A 93.5% Vitamin C 0.06%
Calcium 461.1% Iron 7.9%
*Based on a 2000 Calorie diet