Cheddar Cheese Fondue
- 1 clove of garlic, cut in half
- 1-½ cups all-purpose cream
- ½ cup milk
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons prepared mustard
- 24 ounces Cheddar cheese, grated
- 2 tablespoon all-purpose flour
- salt and pepper to taste
- Rub the inside portion of fondue pot with garlic. Set pot aside and discard garlic pieces.
- Whisk together cream, milk, Worcestershire sauce and mustard. Pour into a pot set over medium heat. Do not boil.
- Sprinkle flour over cheese and toss lightly to mix. Gradually add cheese mixture by handful, allowing each batch to melt completely before adding the next. Stir using a wooden spoon, until completely melted. Stir in salt and pepper.
- Pour into prepared fondue pot, and keep warm. Use as dip for fruit, vegetables or meat cuts such as ham cubes, cooked shrimp, baked fish sticks, etc.
- Stir fondue in the pot every now and then while being served to avoid it from clumping or sticking to the bottom of fondue pot.
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