Fondue (Rich Traditional)
(eg, Cheddar, Edam)
White Wine or Beer
To taste (if desired):
French Mustard (Dijon or Wholegrain)
Salt & Pepper
Cream or Evaporated Milk
Over a very
low heat, melt lots of grated cheese. Stir constantly - don't overheat
or the cheese will go stringy. Slowly add a little wine or beer
and seasonings. If desired, add a little cream just before serving.
Do not boil!!
Serve with cubes
of bread or vegetables (eg Mushrooms, Cauliflower florets). Use
forks to dip the bread into the fondue.
Note: You can
keep this warm with a fondue burner or candle-warmer, or you can
just stick it in the Microwave for ten seconds when it goes cold.
of cheeses work well - Cheddar with a little Danish Blue, Edam with
a little Smoked. Feta and Ricotta don't melt well, so they're not
suitable for fondue. Cheeses which have a very high fat content
(such as matured Cheddar) may need to be mixed with a lower fat
cheese to avoid an oil-slick on the top. The bulk of this traditional
cheese fondue is melted cheese, so I certainly wouldn't call this
a healthy dish - I usually go for the less traditional White-Sauce
based version which has a lot less fat (and it's a lot cheaper
to make, too!)