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Leelanau Cheese Fondue

1 clove garlic, peeled and halfed
½ cup Riesling or other dry white wine
1 teaspoon lemon juice
8 oz. Swiss Emmentaler cheese, grated
14 oz. Raclette cheese, grated
4 tablespoons Kirsch
Pinch of nutmeg
2 pound baguette or other crusty white bread

Rub the interior of the stainless steel fondue pot with garlic halves, then discard them.  Place the fondue pot over medium heat, add wine and gently heat about 5 minutes.  Add the lemon juice, and Emmentaler and Raclette cheeses.  Bring to a boil, stirring constantly.

When the cheese is melted, stir in the kirsch and cornstarch.  Season with black pepper and nutmeg.  Stir to blend thoroughly.

To serve, place the fondue pot over the flame.  Each person should give the fondue a stir when dunking the bread cubes, as this keeps the fondue creamy.

Make 4 servings; analysis based on ¼ cup of cheese mixture with bread cudes.

From Anne Hoyt of Leelanau Cheese

423 calories (38% from fat), 18 grams fat (10 grams sat. fat), 41 grams carbohydrates, 22 grams protein, 620 mg sodium, 54 mg cholesterol, 573 mg calcium, 2 grams fiber

Printable Recipes (adobe pdf)