Best Formula Three-Cheese Fondue Recipe

Recipesfull introduces to you: Popular Recipes. (Best Formula Three-Cheese Fondue Recipe). We tried a couple of recipes; this was voted the best! The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.

Brief

Prep 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 24

Yield: 24 servings

Best Formula Three-Cheese Fondue Recipe

Ingredients

1 cup white wine

1 tablespoon butter

1 tablespoon all-purpose flour

7 ounces Gruyere cheese

cubed

7 ounces sharp Cheddar cheese

cubed

7 ounces Emmentaler cheese

cubed

Appetizer and Snack

Directions

Step 1

Bring the wine to a boil in a small saucepan.

Step 2

Meanwhile melt the butter in a medium saucepan over medium low heat. Whisk in the flour and cook for about 5 minutes stirring constantly to avoid sticking and burning.

Step 3

Once the flour is cooked stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere Cheddar and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

Nutritional Information

Best Formula Three-Cheese Fondue Recipe

Servings Per Recipe:24

Calories: 112.9

% Daily Value *

Protein: 6.9g 14%

Carbohydrates: 0.7g

Sugars: 0.2g

Fat: 8.3g 13%

Saturated Fat: 5.1g 26%

Cholesterol: 26.6mg 9%

Vitamin A Iu: 176.2IU 4%

Niacin Equivalents: 1mg 8%

Folate: 3.4mcg 1%

Calcium: 227.6mg 23%

Iron: 0.1mg 1%

Magnesium: 9.3mg 3%

Potassium: 31.4mg 1%

Sodium: 119.8mg 5%

Calories From Fat: 74.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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