Directions:
- Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.65 Kcal (2079 kJ) | ||
| Calories from fat | 314.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.99g | 54% | |
|---|---|---|---|
| Cholesterol | 62.36mg | 21% | |
| Sodium | 313.73mg | 13% | |
| Potassium | 75.63mg | 2% | |
| Total Carbs | 4.74g | 2% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 32.85g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 577.5mg | 58% | |
| Amount Per 100 g | |||
| Calories | 293.34 Kcal (1228 kJ) | ||
| Calories from fat | 186.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 54% | |
|---|---|---|---|
| Cholesterol | 36.83mg | 21% | |
| Sodium | 185.3mg | 13% | |
| Potassium | 44.67mg | 2% | |
| Total Carbs | 2.8g | 2% | |
| Sugars | 1.39g | 9% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 19.4g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 341.1mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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