Brick cheese fondue
Brick cheese fondue is a rich, melted cheese dish originating from the United States, specifically associated with Wisconsin, where Brick cheese is a signature product. It typically features cubed Brick cheese melted with wine or beer, often enhanced with garlic, mustard, and a splash of kirsch or brandy for depth. The result is a smooth, tangy, and slightly pungent fondue perfect for dipping bread, vegetables, or cured meats.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with minimal carbohydrates, making it a calorie-dense option. A single serving provides a substantial amount of calcium, phosphorus, and vitamin A, but also contributes significantly to daily saturated fat and sodium intake.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 38 g |
| Carbs | 4 g |
| Fat | 52 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 1100 mg |
| Calcium | 700 mg |
| Phosphorus | 450 mg |
| Vitamin A | 400 mcg |
| Vitamin B12 | 1.2 mcg |
| Riboflavin (B2) | 0.4 mg |
| Zinc | 3.5 mg |
| Selenium | 22 mcg |
| Cholesterol | 160 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Brick cheese, developed in Wisconsin in the 1860s by Swiss immigrant John Jossi, is a semi-soft cheese with a distinctive washed-rind aroma that mellows into a buttery, nutty flavor when melted—ideal for fondue. Nutritionally, the high fat content helps carry fat-soluble vitamins, while the protein and calcium support bone health, though it's best enjoyed in moderation.
