Ingredients:
- 400 g pont-litre'eveque cheese
- 400 g livarot cheese
- 1 garlic clove
- 1 -2 rustic baguette (depending on how much bread you eat)
Directions:
- Remove the cheese rind, cut into pieces.
- Rub the fondue pot with garlic.
- Put the pieces of cheese in the fondue pot.
- Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
- Then add salt, pepper and the calvados .
- Enjoy as you would normal fondue.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.24 Kcal (3313 kJ) | ||
| Calories from fat | 374.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.65g | 64% | |
|---|---|---|---|
| Cholesterol | 160.24mg | 53% | |
| Sodium | 847.4mg | 35% | |
| Potassium | 263.58mg | 6% | |
| Total Carbs | 47.8g | 16% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 53.57g | 107% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 3.5mg | 20% | |
| Calcium | 572.9mg | 57% | |
| Amount Per 100 g | |||
| Calories | 283.51 Kcal (1187 kJ) | ||
| Calories from fat | 134.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.92g | 64% | |
|---|---|---|---|
| Cholesterol | 57.41mg | 53% | |
| Sodium | 303.63mg | 35% | |
| Potassium | 94.44mg | 6% | |
| Total Carbs | 17.13g | 16% | |
| Sugars | 1.9g | 21% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 19.2g | 107% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 1.3mg | 20% | |
| Calcium | 205.3mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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