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|Serving Size: 1 oz. (28g)|
|Servings Per Container: 12|
|Calories from Fat||80|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||9 g (14%)|
|Saturated Fat||6 g (30%)|
|Trans Fat||0 g|
|Cholesterol||25 mg (8%)|
|Sodium||150 mg (6%)|
|Total Carbohydrate||1 g (0%)|
|Dietary Fiber||0 g (0%)|
Le Gruyere Switzerland. Emmentaler Switzerland. Just add wine.
Emmentaler, Gruyere (Fresh Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Corn Starch.
Keep refrigerated. Pour 3/4 cup of dry white wine (Sauvignon Blanc), and cheese blend into Caquelon or Fondue pot. Over low heat on stove, stir constantly until it is smooth and creamy. Bring to a boil, transfer fondue pot to a lighted burner or hot plate on your table. Chef's Tip: You may want to rub the inside of the Fondue pot with a clove of garlic before you begin. Season with pepper and nutmeg just before serving. If fondue is too thick: just add more wine. If Fondue is too thin: in a separate dish, dissolve 1 tablespoon of corn starch with 1 tablespoon of wine, add to fondue, stir until fondue thickens.
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