Low Sodium Classic Cheese Fondue
Indulge in the creamy decadence of this **Low Sodium Classic Cheese Fondue**, a healthier twist on the traditional favorite that's perfect for cozy gatherings or special occasions. Featuring the rich flavors of Gruyère and Emmental cheeses, this fondue is skillfully seasoned with hints of garlic, nutmeg, and white pepper for an irresistible depth of flavor. The dry white wine adds a sophisticated tang, while lemon juice balances the richness beautifully. What's more, this crowd-pleasing dish is designed for dipping—pair it with crusty bread cubes, colorful vegetables like broccoli and bell peppers, or crisp apple slices for a heartwarming culinary experience. Ready in just 30 minutes, this delightful low sodium recipe proves you don’t need excess salt to savor indulgent flavor. Perfect for entertaining, date nights, or family meals!
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Recipe Information
Ingredients
- 200 grams Gruyère cheese
- 200 grams Emmental cheese
- 2 tablespoons Cornstarch
- 240 milliliters Dry white wine
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 1 pinch Nutmeg
- 1 pinch White pepper
- as needed Bread cubes (for serving)
- as needed Assorted vegetables, such as broccoli and bell peppers (for serving)
- as needed Apple slices (for serving)
Instructions
Start by preparing the cheese. Grate the Gruyère and Emmental cheese finely and toss them together with the cornstarch in a medium-sized bowl.
Rub the inside of a fondue pot or medium-sized saucepan with the garlic clove, ensuring the garlic oils coat the surface. Discard the garlic clove afterward.
Pour the white wine into the pot and bring it to a gentle simmer over medium heat. Be careful not to boil the wine, as this can diminish its flavor.
Slowly add the cheese mixture to the pot, one handful at a time, stirring constantly with a wooden spoon or whisk. Make sure each addition is completely melted before adding more cheese.
Once all the cheese has been incorporated and the mixture is smooth, add the lemon juice. Stir well to combine.
Season the fondue with a pinch of nutmeg and white pepper, adjusting to your taste if necessary.
Once ready, transfer the fondue pot to its stand over a gentle heat source to keep warm during serving.
Serve the cheese fondue immediately with cubed bread, assorted vegetables, and apple slices for dipping.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 20.5 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 4031 mg | 310% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
