Cheddar-Cheese Fondue - Recipe

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CHEDDAR-CHEESE FONDUE
2 c. half and half 1 tbsp. Worcestershire sauce 2 tsp. dry mustard 1 garlic cloves, halved 1 1/2 lbs. shredded milk or sharp cheddar cheese (about 6 c.) 3 tbsp. all purpose flour Salt Chunks of crusty French bread, cooked, shelled & deveined shrimp or cooked ham chunks, apple slices, raw broccoli (cut up); etc. About 30 minutes before serving: In fondue pot or saucepan over low heat, heat half and half, Worcestershire sauce, mustard, and garlic, stirring, until hot but not boiling. Discard garlic. Meanwhile, in medium bowl, toss cheese with flour. Into hot mixture, with fork or wire whisk, gradually stir cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Add salt to taste. (If made in saucepan, pour into fondue pot for serving. Keep hot over low heat on fondue stand.) Let each person spear chunks of French bread, shrimp, ham chunks, veggies or apple slices on long handled fondue fork and dip in fondue. Makes 4 cups, enough for 6 servings. When mixture comes in contact with aluminum, it may turn dark but will still be delicious.

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recipe reviews
Cheddar-Cheese Fondue

· Nov 22 · #13256

Cindy says:

I followed this recipe exactly last night. The taste was good i was just not happy with the "grainy like" texture. It was not separated...just not "silky smooth" is it because i used cheddar? would a fondue made with swiss be smoother? Is is possible to have a cheddar fondue that is silky smooth? again i used an EXTRA SHARP CHEDDAR...I have read a ton of recipe's and review for "similar" recipes and everyone raves about the texture and how it is perfect. Was i just expecting too much? I couldn't have done anything differently, again the taste was good and no one else in the family thought anything of the texture but me!!

· Aug 10 · #42475

Brittany (California) says:

Cindy,
Maybe the flour wasn't mixed all the way? That can give it a lumpy texture.

· Mar 15 · #64057

Cathy (Oklahoma) says:

You may have cooked the cheese at too high of a temperature.

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