- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 20 mins
- Yields 6 servings
The holes in swiss cheese are called "eyes", which are formed during ripening.
In a fondue pot over medium heat, melt the butter and sauté the shallot and garlic for 2 to 3 minutes. Add wine, cranberries and rosemary and simmer about 3 to 4 minutes or until reduced to 1/3. Add shredded cheeses and corn starch. Let melt over low heat, stirring continuously with a wooden spoon. Add pepper to taste. Serve at once with different breads, but also cured meats, vegetables, fruit, nuts, etc.
For a more kid-friendly alternative, replace white wine with chicken broth or unsweetened apple or white grape juice. Recipe can be prepared in the microwave oven at low intensity.
For tasty alternatives, try this with Canadian Raclette, Provolone or Emmental.
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Nutritional InfoPer serving
Top 5 Nutrients
|Calcium:||51 % / 560 mg|
|Vitamin B12:||69 %|
|Vitamin A:||17 %|
*percentage of daily value
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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