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    You are in: Home / Recipes / Three Cheese Fondue Recipe
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    Three Cheese Fondue

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on June 22, 2011

      This was a fun dish to make! I used my new fondue pot, rather than making on the stove, but the method was virtually identical. I loved the flavors of the authentic Swiss cheeses, they have so much more character and depth of flavor than the generic swiss cheese at the grocery store. I had a bit of an issue with the fondue thickening enough to really coat the dippers, it really didn't fully come together until after we'd eaten quite a bit of it. To solve that, I would use a little less wine next time; between 1 and 1 1/4 cups. This is definitely something I would make again- I'd better, since I bought a pot for it! To dip, I served raw cauliflower florets, Granny Smith apple chunks (tossed with lemon juice to keep from browning), rye bread cubes, and boiled tiny red potatoes. Two other options I thought of while eating were artichoke hearts and asparagus spears. Made for ZWT7- Emerald City Shakers

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    • on June 19, 2011

      Wonderful! I was really unsure if my boys would like the swiss flavor, but they ate it up! Served it with cubed bread, and slightly steamed broccoli and cauliflower.

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    Nutritional Facts for Three Cheese Fondue

    Serving Size: 1 (397 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 997.5
     
    Calories from Fat 276
    27%
    Total Fat 30.7 g
    47%
    Saturated Fat 15.8 g
    79%
    Cholesterol 76.5 mg
    25%
    Sodium 1531.6 mg
    63%
    Total Carbohydrate 120.0 g
    40%
    Dietary Fiber 6.2 g
    24%
    Sugars 3.4 g
    13%
    Protein 41.8 g
    83%

    The following items or measurements are not included:

    emmenthaler cheese

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