Know what’s on your plate
Cheese fondue
Calories & nutrition facts
swiss, emmental, gruyere, ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 230 kcal —
- Protein 15 g 30%
- Carbohydrate 5.5 g 2%
- Fat 15 g 19%
- Saturated fat 10 g 50%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 662 mg 29%
- Cholesterol 56 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 187 µg 21%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.29 mg 2%
- Vitamin K 1.4 µg 1%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 0.03 mg 0%
- Pantothenic acid (B5) 0.32 mg 6%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 2 µg 1%
- Vitamin B12 0.63 µg 26%
- Choline 13.1 mg 2%
Minerals
- Calcium 555 mg 43%
- Iron 0.82 mg 5%
- Magnesium 21 mg 5%
- Phosphorus 374 mg 30%
- Potassium 70 mg 1%
- Zinc 2.1 mg 19%
- Copper 0.31 mg 35%
- Manganese 0.04 mg 2%
- Selenium 6.5 µg 12%
Similar foods
Questions about Cheese fondue
What should you dip into cheese fondue?
Cubes of slightly stale bread are the classic choice: spear each one with some crust so it stays on the fork. Small boiled potatoes, cornichons and apple slices also go well with the rich cheese.
How do you stop cheese fondue from going stringy or splitting?
Toss grated cheese with a little cornflour before adding it gradually to gently heated white wine, stirring in a figure of eight. Keep the fondue below a simmer; boiling can make the fat separate.
Can you make cheese fondue without wine?
Yes. Use alcohol-free white wine for a similar tartness, or warm stock with a squeeze of lemon juice; add the cheese gradually and keep the heat low. The acidity helps the cheese melt smoothly.
How do you keep cheese fondue warm at the table?
Set the fondue pot over a small burner and keep the heat low enough to maintain a gentle warmth without bubbling. Stir from time to time, especially around the bottom, so the cheese does not catch.
How should you store and reheat leftover cheese fondue?
Cool it promptly, refrigerate it in a covered container and use it within two days. Reheat gently in a pan, stirring in a splash of wine or milk to loosen it; avoid boiling.
What is the difference between Swiss moitié-moitié fondue and other cheese fondues?
Moitié-moitié traditionally combines equal parts Gruyère and Vacherin Fribourgeois, giving a smooth, creamy fondue. Other recipes use different regional cheeses, such as a blend based on Comté or Beaufort.
Is cheese fondue a good source of calcium?
Yes. Cheese fondue is high in calcium, with 555 mg per 100 g.
Source: Canadian Nutrient File 100 · per 100 g · carbohydrate per EU label, fibre excluded
