Cheddar Cheese Fondue vs. Traditional Fondue-Your Choice

If you are new to fondue, then the choices may seem overwhelming. Do you start with a traditional fondue or go for a more modern twist? There are too many options and you may not know where to start, so it seems easier just to try something you are comfortable with. In this post I’m offering a more modern Cheddar Cheese Fondue and a traditional one with Gruyere and Emmenthaler cheese. Since the traditional cheeses may be harder to find, the cheddar fondue may be more user friendly. Of course white whines and kirsch brandy can be used instead of juice, too. It is all up to you. You can substitute the white wine for the white grape juice and brandy for the lemon juice.

So, here are your recipes to test. Let me know how it goes!

Cheddar Cheese Fondue

3/4 c. white grape juice
2 kinds shredded cheese, Swiss and Cheddar
Dash of pepper
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. celery salt
Dash of nutmeg

Coat flour over cheese. Heat all ingredients in fondue. Serve with fresh vegetables.

Basic Cheese Fondue Recipe

garlic clove, halved
2 c. white grape juice
1/2 lb. shredded Gruyere cheese
1/2 lb. shredded Emmenthaler cheese
2 T. flour
3 T. lemon juice
½ tsp. nutmeg
½ tsp. paprika
pepper

Rub garlic on the inside of the fondue pot and discard. Pour the white grape juice and lemon juice into the pot and turn on the burner. Let the juices warm. But, do not boil. Reduce the heat. Add shredded cheese.
Mix well, stirring regularly. Add the remaining ingredients. Season, pepper to taste. If mixture is too thick, add more juice. If it is too soft, add more cheese. Place in a fondue pot and keep on low heat. Dip small-sized pieces of bread or veggies. Do not double-dip if you are sharing the same fondue pot for dipping!