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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. | 2. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. | 3. Remove pot from heat. | 4. Add all cheeses and stir to combine. | 5. Stir in cornstarch mixture. | 6. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. | 7. Season fondue with nutmeg and white pepper. | 8. Place over candle or canned heat burner to keep warm. | 9. Serve with bread cubes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	4	teaspoons		40.64	9.7355	0.0277	0.0053
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
champagne	1 1/4	1/4		-	-	-	-
shallot	1		chopped	-	-	-	-
gruyere cheese	2	cups	grated	1090.32	0.9504	78.6984	85.3776
emmenthaler cheese	1 1/3	cups	grated	-	-	-	-
camembert cheese	1/2	cup	diced rindless	369.0	0.5658	24.354	29.8398
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
baguette	1		crust cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.