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Neuchâtel cheese fondue

  • Low in lactose
  • Gluten free

Derived from ingredients – check the package label.

  • Good for lunch

Less suited for dinner.

Four portions of Swiss fondue with Gruyère and Swiss-style Emmental cheese; bread is not included.

4 servingsFinal yield 870 g

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Ingredients

  • 8 gGarlic, raw
  • 300 gAlcoholic beverage, wine, table, white
  • 300 gCheese, gruyere
  • 300 gCheese, swiss
  • 18 gCornstarch
  • 25 gBeverages, water, tap, drinking

Method

  1. Rub the fondue pot with cut garlic. Stir cornstarch into 25 g cold water.
  2. Heat wine to 85 °C. Stir in both grated cheeses by handfuls, letting each melt before adding more.
  3. Pour in the starch slurry and stir for 5 minutes to a glossy smooth emulsion that falls slowly from a spoon. Serve at once.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
2,612.9 kcal
Protein
171.1 g
Fat
190 g
Total carbohydrate (by difference)
32.3 g
Total dietary fibre (USDA)
0.33 g
Saturated fatty acids
111.4 g
Sodium
2,722 mg
Salt (sodium × 2.5)
6.8 g

Per serving

Energy
653.2 kcal
Protein
42.8 g
Fat
47.5 g
Total carbohydrate (by difference)
8.1 g
Total dietary fibre (USDA)
0.08 g
Saturated fatty acids
27.9 g
Sodium
680.5 mg
Salt (sodium × 2.5)
1.7 g

Per 100 g of finished food

Energy
300.3 kcal
Protein
19.7 g
Fat
21.8 g
Total carbohydrate (by difference)
3.7 g
Total dietary fibre (USDA)
0.04 g
Saturated fatty acids
12.8 g
Sodium
312.9 mg
Salt (sodium × 2.5)
0.78 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Alcohol remaining after cooking is estimated from USDA retention factors by cooking method and time; energy excludes the evaporated alcohol.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk, Sulphites

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal