Apres ski? Winter and fondues just seem to go together. This is our favourite Cheese Fondue with blends of Gruyere, Emmenthal and white wine. We love to serve Cheese Fondue and a Fondue with Broth together. Everyone can cook the vegetables and beef as much or as little as they prefer before dipping into the cheese.
Cheese Fondue
The Swiss Shepherds were certainly onto something, a wonderful interactive meal! We prefer a mixture of all kinds of vegetables, some not intended to be cooked for extra crunch. As long as the broth is boiling hot, cook the tenderloin and vegetables together.
Ingredients
- 1 clove garlic halved 0 CHO
- 1 ½ cup dry white wine 9 CHO
- 2 TBSP (16 gr) cornstarch (7 CHO/8 GRAMS) 14 CHO
- ½ lb – (227 grams) Emmental cheese grated 0 CHO
- ½ lb – (227 grams) Gruyere cheese grated 0 CHO
TOTAL CHO 23 CHO
- TOTAL WEIGHT 743 GRAMS
- 23 CHO DIVIDED BY 743 GRAMS = .03 CHO/GRAM
- 1 TBSP = 15 GRAMS (.03 CHO x 15 GRAMS) .45 CHO/TBSP
- ¼ CUP = 4 TBSP (.45 CHO x 4) 1.8 CHO/1/4 CUP
Instructions
- Fondue does not pre – cook very well, so prep everything else ahead of time.
- Par boil a few baby potatoes for 10 minutes, drain and let rest do so ahead of time. The same goes for any vegetables, broccoli, cauliflower, carrots, mushrooms, and peppers, unless you prefer to cook them in the broth fondue.
- We also like an assortment of raw celery, radishes, cucumbers and bread sticks to nibble as we cook.
- Rub the inside of a 4-quart saucepan with garlic halves and discard.
- Add wine and gently bring to simmer over medium heat.
- Meanwhile toss grated cheeses with cornstarch.
- Gradually add cheese by the handfuls, constantly stirring. Stir in a zig zag motion so the cheese does not ball up. Don’t whisk and do not let the cheese boil.
- When all the cheese is melted and creamy, about 5 – 7 minutes, transfer to a fondue pot.
- Serve with cubes of French bread – (make sure each piece has some crust), roasted potatoes, raw/blanched vegetables of your choice.
