Cheese And Wine Fondue
|Garlic||1 Clove (5 gm)|
|Dry white wine||3 Tablespoon|
|Mild cheddar cheese||450 Gram, coarsely grated|
Rub the base and sides of a heatproof casserole with the cut clove of garlic.
Pour in the wine reserving 2 tablespoons for blending the cornflour.
Toss in the grated cheese and heating gently and stirring continuously, bring the mixture to just below boiling point when the cheese will have melted.
Blend the corn flour with the reserved wine and stir into the fondue with the Kirsch if used.
Season to taste and allow to cook gently for a minute or two.
Transfer to spirit lamp or plate warmer, and keep warm.
The mixture should be of a coating consistency and will thicken as it cools.
Serving size: Complete recipe
Calories 1925 Calories from Fat 1115
% Daily Value*
Total Fat 143 g220.4%
Saturated Fat 79.6 g398.2%
Trans Fat 0 g
Cholesterol 476.2 mg158.7%
Sodium 3258.2 mg135.8%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.48 g1.9%
Sugars 0.9 g
Protein 112 g223.2%
Vitamin A 95.3% Vitamin C 2.7%
Calcium 319% Iron 1.7%
*Based on a 2000 Calorie diet