Ingredients
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Method
-
Preparing the pot
Rub the inside of the fondue pot thoroughly with the halved garlic clove.
2 min -
Warming the wine
Pour the wine into the pot and heat it over a low flame, but do not let it boil.
4 min -
Melting the cheese
Add the cheese in batches, stirring constantly, and leave it to melt completely.
8 min -
Thickening and seasoning
Smooth the cornflour with a little cold wine, then stir it into the sauce. Season with salt and pepper.
2 min -
Serving
Keep the fondue warm over a rechaud and serve it with the bread cubes, which you spear on a fork and dip into the cheese.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, sulphites
For sensitive digestion: garlic, white bread (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: Gruyère sajt, Vacherin Fribourgeois sajt. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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