Food & Recipes

Cheese Fondue

by Kathy Gunst

Cheese Fondue

Prep time: 40 minutes
Cook time: 20 minutes
Serves: 4 servings

Dipping Ingredients
Long, thin loaf crusty French or Italian bread, cubed
About 4 cups assorted vegetables (such as zucchini, cauliflower, celery, carrots, mushrooms, and broccoli), raw or lightly steamed and cut into bite-size pieces.

1 cup dry white or apple cider
3/4 pound gruyere, cheddar, emmentaler, or swiss cheese (or any combination that you prefer), grated
1 1/2 tablespoons flour
Salt and freshly ground black pepper to taste

Tear the bread into cubes, and mix the cheese and flour.

1. Arrange prepared dipping ingredients on a platter with fondue forks and skewers. Set aside until ready to serve.

2. Pour the wine or cider into a fondue pot or chafing fish and bring to a boil on the stove over medium-high heat.

3. Meanwhile, mix the cheese anf flour together in a small bowl. Reduce heat. Slowly add the cheese mixture to the liquid, stirring until the cheese melts and is smooth enough to spread. Add salt and pepper to taste.

4. Remove pot from stove and set over a low Sterno flame or a candle to keep the fondue at a gentle simmer- but don’t let it boil ( or the cheese will clump). Gently whisk mixture from time to time during dipping to prevent cheese from separating.

PER SERVING (2/3 cup fondue only): 372 calories, 25 g protein, 26 g fat (16 saturated), 10 g carbohydrate, 0 g fiber, 225 mg sodium, 85 mg cholesterol, 842 mg calcuim.