Compliments of Chef Ben D’Amico
- ½ lb. Emmental cheese, grated
- ½ lb. Gruyère cheese, grated
- 1-½ Tbsp. cornstarch or all-purpose flour
- 1 cup white wine
- 1 Tbsp. lemon juice
- ⅛ tsp. garlic powder
- ⅛ tsp. nutmeg, ground (optional)
- ⅛ tsp. dry mustard, ground (optional)
- Coat the grated cheeses in cornstarch or flour and toss together in a small bowl.
- In a saucepan over medium heat, bring white wine and lemon juice to a low boil.
- Add cheese in small amounts (about a half handful at a time) and stir into the fondue.
- Allow the cheese to melt before adding additional cheese.
- Once all the cheese is all added and smooth, add garlic powder and optional dry mustard and nutmeg.
- Stir so seasoning is mixed well into the cheese. If cheese is too thick, add another ¼ to ½ cup of white wine to thin it out.
- Transfer to a small double boiler or fondue pot to keep warm.
- Serve with cubed bread, pretzels or crackers, and an array of fresh-cut fruit and vegetables.
Nutritional Information (Per Serving):
Calories 340, Fat 23g, Sat. Fat 14g, Trans Fat 0g, Cholesterol 75mg, Sodium 340mg, Total Carbohydrate 5g, Fiber 0g, Sugars 1g, Protein 22g, Vitamin A 10%, Vitamin C 2%, Calcium 70%, Iron 2%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.