Cheese Fondue Dipper
Cheese Fondue Dipper is a communal dish featuring a pot of melted cheese, traditionally made with Swiss varieties like Gruyère and Emmental, blended with white wine and garlic. Diners use long forks to dip bite-sized pieces of bread, vegetables, or other accompaniments into the warm, gooey cheese. It originated in Switzerland as a practical way to use up hardened cheese and stale bread during winter months.
🍽️ Nutrition at a glance
This dish is high in fat and protein, with a moderate amount of carbohydrates depending on the dippers used. It provides significant amounts of calcium, phosphorus, and vitamin B12, and a typical serving (about 1 cup of cheese with bread) can range from 500 to 700 calories.
Nutrition breakdown
| Calories | 600 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 40 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Calcium | 700 mg |
| Phosphorus | 500 mg |
| Vitamin B12 | 2.5 µg |
| Vitamin A | 400 µg |
| Zinc | 4 mg |
| Riboflavin (B2) | 0.4 mg |
| Selenium | 20 µg |
| Potassium | 200 mg |
Per 1 cup (240 g) of cheese fondue with bread dippers · estimated, varies by recipe
💡 What's interesting
Culturally, fondue is a symbol of Swiss communal dining and was promoted in the mid-20th century as a national dish. Nutritionally, the fermentation of the cheese and the alcohol in the wine can enhance the bioavailability of certain minerals.
