Presto cheese fondue

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PREP TIME

5 min

Makes

2 main-course or 4 appetizer servings


Ingredients

  • 2 garlic cloves , minced
  • 2 tbsp butter
  • 2 tsp Dijon mustard
  • 3/4 cup dry white wine , such as sauvignon blanc
  • 4 cups loosely packed coarsely shredded cheese , such as mozzarella or cheddar, or 400-g pkg shredded cheese blend
  • 2 tbsp all-purpose flour
  • 1/4 cup milk , optional

Instructions

  • In a microwavable bowl that will hold at least 8 cups (2 L), combine garlic, butter, Dijon and wine. If using a store-bought package of shredded cheese, add an additional 1/4 cup (50 mL) wine. Microwave, uncovered, on high power for 2 minutes, stirring twice. Add cheese and sprinkle with flour. Stir well, then microwave, uncovered, on medium power for 8 minutes, stirring every 2 minutes until hot. If too thick, gradually stir in up to 1/4 cup (50 mL) milk. Serve warm, in a fondue pot, with bread cubes, sliced fruit or vegetables for dipping.

Nutrition (per serving)

  • Calories
  • 481,
  • Protein
  • 26.7 g,
  • Carbohydrates
  • 3.1 g,
  • Fat
  • 38.7 g,
  • Sodium
  • 682 mg.

The sophisticate’s fondue

Add 2 tbsp (30 mL) port or medium sherry at same time you add wine. Then crumble in about 1/4 cup (50 mL) Stilton or Roquefort cheese when you add your shredded cheese of choice.

Nifty nacho appetizer

Use a 400 g bag of shredded nacho-flavoured cheese blend and add 1 tsp (5 mL) grated lime zest. When hot, taste and add Tabasco sauce or hot red chili flakes. Serve with tortilla chips or focaccia for a satisfying snack.

Variations

Cheese Fondue has traditionally been made with Gruyère cheese, but experiment and try it with a mixture of cheeses–a smart way to use up bits of leftover cheese. We loved it with a mix of Swiss and Asiago or a package of shredded 4-cheese blend.

Double pepper

Add hot red chili flakes and Tabasco sauce to taste when you add the cheese.