Fondue au Fromage de Chèvre
Fondue au Fromage de Chèvre is a rich and creamy French fondue made by melting goat cheese (often a blend like Saint-Marcellin or a mild chèvre) with white wine, garlic, and a splash of kirsch or brandy. It hails from the Alpine regions of France and Switzerland, where it's a beloved communal dish for cold weather gatherings.
🍽️ Nutrition at a glance
This dish is high in fat and protein, with minimal carbohydrates, providing calcium, phosphorus, and probiotics from the cheese. A typical serving (about 1 cup) can range from 400 to 600 calories, depending on the cheese and wine used.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 5 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Calcium | 400 mg |
| Phosphorus | 350 mg |
| Vitamin A | 450 mcg RAE |
| Vitamin B12 | 1.5 mcg |
| Riboflavin (B2) | 0.3 mg |
| Potassium | 250 mg |
| Zinc | 2.5 mg |
| Selenium | 15 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a social dish meant for sharing, often enjoyed with crusty bread for dipping. Nutritionally, goat cheese is easier to digest for some people than cow's milk cheese and contains beneficial fatty acids.
