Swiss Gruyere Fondue

1. Toss cheese with cornstarch in large bowl.

2. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.

3. Reduce heat to medium.

4. Whisk 1 handful of cheese into wine until almost melted.

5. Repeat with remaining cheese in about 5 more batches.

6. Continue whisking until completely melted and fondue begins to bubble, about 1 minute.

7. Whisk in Kirsch and nutmeg.

8. Transfer to fondue pot and keep warm over fondue burner.

9. Accompany with a platter of assorted dippers, fondue forks and plates.

10. DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

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Nutrient	Quantity
Total fats	146.7997 g
Protein	135.4912 g
Carbohydrates	11.0465 g
Energy	1912.3949 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9661 g
Water	167.0587 g
Aspartic acid	7.478 g
Calcium, Ca	4592.654 mg
Lutein + zeaxanthin	2.7675 g
Fiber, total dietary	0.2094 g
Carotene, beta	150.029 g
Niacin	0.5175 mg
Vitamin A, RAE	1229.2629 g
Arginine	4.429 g
Riboflavin	1.2712 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Glutamic acid	27.1582 g
Sodium, Na	3240.1085 mg
Fatty acids, total saturated 16:1 undifferentiated	3.286 g
Total lipid (fat)	146.7997 g
Manganese, Mn	0.1373 mg
Fructose	0.1678 g
Proline	17.5547 g
Fatty acids, total saturated 16:0	39.7118 g
Fatty acids, total saturated 8:0	1.6103 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	71.3722 mg
Sugars, total	2.0514 g
Serine	7.8041 g
Fatty acids, total saturated 10:0	3.4096 g
Fatty acids, total saturated 18:0	10.5426 g
Vitamin B-6	0.4116 mg
Selenium, Se	66.4394 g
Ash	19.5922 g
Vitamin D	108.864 IU
Fatty acids, total saturated 18:1 undifferentiated	38.9324 g
Pantothenic acid	2.5871 mg
Phenylalanine	7.9127 g
Copper, Cu	0.162 mg
Thiamin	0.2824 mg
Retinol	1215.648 g
Methionine	3.7314 g
Iron, Fe	0.8761 mg
Carbohydrate, by difference	11.0465 g
Phosphorus, P	2751.4229 mg
Folate, total	48.6045 g
Tocopherol, gamma	0.0007 mg
Fatty acids, total saturated 4:0	4.7583 g
Alanine	4.351 g
Cholesterol	498.96 mg
Valine	10.184 g
Fatty acids, total saturated 18:2 undifferentiated	5.908 g
Glycine	2.4244 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	15.3135 g
Zinc, Zn	17.7406 mg
Isoleucine	7.3193 g
Fatty acids, total saturated 12:0	4.133 g
Fatty acids, total polyunsaturated	7.8741 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	14.0828 g
Vitamin A, IU	4301.4533 IU
Folate, DFE	48.6045 g
Tryptophan	1.9118 g
Vitamin C, total ascorbic acid	6.8419 mg
Phytosterols	0.0853 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 6:0	2.8169 g
Tyrosine	8.0591 g
Vitamin B-12	7.2576 g
Vitamin K (phylloquinone)	12.2982 g
Fatty acids, total saturated	85.8346 g
Histidine	5.0707 g
Fatty acids, total monounsaturated	45.5619 g
Threonine	4.9451 g
Folate, food	48.6045 g
Vitamin D (D2 + D3)	2.7216 g
Cryptoxanthin, beta	0.7008 g
Vitamin D3 (cholecalciferol)	2.7216 g
Vitamin E (alpha-tocopherol)	1.2954 mg
Magnesium, Mg	165.4526 mg
Lysine	12.3013 g
Potassium, K	395.8748 mg
Cystine	1.3814 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.75 cup	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Gruyere cheese	16 ounces	1873.368	1.633	146.6942
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Nutmeg	1 pinch	0.7219	0.0678	0.0499
Garlic Clove	1	4.47	0.9918	0.015
kirsch	1 tablespoon	0	0	0
dipper	0	0	0	0