Swiss Cheese Fondue

1. Rub the inside of a flameproof dish with the cut garlic. Pour in the wine and lemon juice and heat gently on the hob until bubbling.

2. Gradually stir in the cheeses and heat slowly, stirring, until the cheese melts and begins to cook.

3. Blend the cornflour with the Kirsch. Add to the cheese and continue to cook for 2-3 minutes stirring, until the mixture is thick and creamy. Add pepper and nutmeg to taste.

4. Serve immediately with breadcrumbs.

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Nutrient	Quantity
Total fats	55.8725 g
Protein	84.3846 g
Carbohydrates	0.9632 g
Energy	854.9313 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7659 g
Water	194.5986 g
Aspartic acid	2.7981 g
Calcium, Ca	1920.616 mg
Lutein + zeaxanthin	0.7625 g
Fiber, total dietary	0.0152 g
Carotene, beta	56.1838 g
Niacin	2.0549 mg
Vitamin A, RAE	511.971 g
Arginine	1.6534 g
Riboflavin	0.7304 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Glutamic acid	10.1737 g
Sodium, Na	1330.1648 mg
Fatty acids, total saturated 16:1 undifferentiated	1.257 g
Total lipid (fat)	55.8725 g
Manganese, Mn	0.0295 mg
Fructose	0.0559 g
Proline	6.5812 g
Fatty acids, total saturated 16:0	15.0425 g
Fatty acids, total saturated 8:0	0.6039 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0219 g
Choline, total	136.9546 mg
Sugars, total	0.7405 g
Serine	2.924 g
Fatty acids, total saturated 10:0	1.2785 g
Fatty acids, total saturated 18:0	4.0128 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	0.3441 mg
Selenium, Se	53.2296 g
Ash	9.365 g
Vitamin D	40.824 IU
Fatty acids, total saturated 18:1 undifferentiated	14.7223 g
Pantothenic acid	0.9627 mg
Phenylalanine	2.9648 g
Copper, Cu	0.4802 mg
Thiamin	0.3073 mg
Retinol	506.868 g
Methionine	1.3982 g
Iron, Fe	2.6733 mg
Carbohydrate, by difference	0.9632 g
Phosphorus, P	1335.5117 mg
Folate, total	43.5267 g
Fatty acids, total saturated 4:0	1.7843 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Alanine	1.6296 g
Cholesterol	272.11 mg
Valine	3.8153 g
Fatty acids, total saturated 18:2 undifferentiated	2.268 g
Glycine	0.9066 g
Glucose (dextrose)	0.0503 g
Fatty acids, total saturated 14:0	5.7342 g
Zinc, Zn	8.3364 mg
Isoleucine	2.742 g
Fatty acids, total saturated 12:0	1.5497 g
Fatty acids, total polyunsaturated	3.2379 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	5.2765 g
Vitamin A, IU	1782.853 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	43.5267 g
Tryptophan	0.7161 g
Vitamin C, total ascorbic acid	1.9672 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 6:0	1.0563 g
Tyrosine	3.021 g
Vitamin B-12	4.4216 g
Vitamin K (phylloquinone)	4.7627 g
Fatty acids, total saturated	32.3889 g
Histidine	1.9 g
Fatty acids, total monounsaturated	17.233 g
Threonine	1.8524 g
Folate, food	43.5267 g
Vitamin D (D2 + D3)	1.0206 g
Cryptoxanthin, beta	0.2033 g
Vitamin D3 (cholecalciferol)	1.0206 g
Vitamin E (alpha-tocopherol)	1.3339 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	95.541 mg
Lysine	4.6097 g
Potassium, K	534.0168 mg
Cystine	0.5171 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	150	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Cornflour	1 teaspoon	151.3	0	0.85
Gruyere cheese	6 ounces	702.513	0.6124	55.0103
Nutmeg	0	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	151.3	0	0.85
breadcrumb	0	151.3	0	0.85
kirsch	2 tablespoons	151.3	0	0.85
emmenthaler cheese	6 ounces	151.3	0	0.85