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Recipe by
Cheese fondue is a typical dish of Italian cuisine, originally from the Aosta Valley region. It is a creamy, stretchy melted cheese preparation, perfect to accompany croutons or vegetables.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Cut the cheese into very thin slices and place it in a bowl.
Step 2 of 6: Add enough milk to cover it and let it rest for four or five hours.
Step 3 of 6: Crack the eggs, discard the egg whites and keep the yolks, each in half of an eggshell.
Step 4 of 6: Melt the butter in a small heavy-bottomed saucepan with a rounded base, add the flour, mix, and after a minute remove it from the heat and add the Fontina and the milk.
Step 5 of 6: Place the saucepan in a hot bain-marie and begin stirring with a small whisk, keeping the water at a barely simmering boil.
Step 6 of 6: Stir continuously and, when the cheese has completely melted into a stretchy mixture, add the yolks one at a time, not adding the next until the previous one has been fully incorporated.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving184 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,177 kJ520 kcal | 1,185 kJ283 kcal |
| Fat | 42.32 g | 23.03 g |
| of which saturated fatty acids | 23.01 g | 12.52 g |
| Carbohydrates | 5.82 g | 3.17 g |
| of which sugars | 3.23 g | 1.76 g |
| Fibre | 0.06 g | 0.03 g |
| Protein | 28.52 g | 15.52 g |
| Salt | 1.21 g | 0.66 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
