| Ah, cheese fondue! The aroma of meltingly | | | | - 1 lb. Swiss cheese (diced or shredded) |
| pungent cheese and wine - bubbling gently and | | | | - 3 Tbsp flour |
| ready for dippers of bread. It's a romantic dinner | | | | - 1/2 tsp dry mustard |
| for two, or a wonderful ice-breaker for a party | | | | - 1 clove of garlic (halved) |
| or get-together. It's the perfect meal to foster | | | | - Keilbasa sausage or other dippers* |
| intimate conversation and create lasting memories | | | | - Asparagus Tips or other dippers* |
| of good times by all.Lots of Pots | | | | - Fondue pot or equivalentIf you choose to use |
| Cheese fondue can be used as a meal, or as an | | | | processed Swiss cheese, just be aware that it |
| appetizer. The pots made for cheese fondue are | | | | tends to thicken up more readily than natural |
| of heavy, heat resistant earthenware or heavy | | | | cheese and normally needs to be thinned if it |
| metal. A controllable heat unit that maintains low, | | | | stands very long.First, heat the buttermilk and |
| even heat is what keeps the cheese melted and | | | | garlic halves in a pot. Once the buttermilk is |
| slightly bubbly without burning the cheese or over | | | | heated through, remove the garlic halves. Don't |
| heating it. You want the consistency to be | | | | bring to boiling point. Then combine the cheese, |
| smooth and sauce-like.If you don't have a fondue | | | | flour, and seasoned salt. Add to the hot liquid by |
| pot, you can also use a casserole dish or one of | | | | small handfuls and stir until all the cheese is |
| ceramic material - it must be heat resistant! Use it | | | | uniformly melted and blended.Next, place the |
| over a well-regulated alcohol, canned heat, or | | | | buttermilk cheese sauce mixture over a low |
| butane flame. You can also try it over an electric | | | | flame (your canned heat or equivalent) to keep |
| hot plate or candle warmer, although this is not | | | | the cheese simmering gently - you don't want it |
| recommended! Other types of fondue pots are | | | | to boil! You might find you'll need to add a little |
| the classic fondue bourguignonne pan, electric | | | | more of whatever liquid you have left to keep |
| fondue pots and chafing dishes.Control Your Heat! | | | | the cheese properly thinned and for a good |
| If your heat source isn't manageable, you will end | | | | dipping consistency.This yummy recipe serves 5 |
| up with cheese that cools too much and the | | | | or 6 as an appetizer and easily serves 2 for a |
| result is a big glob of hardened cheese that | | | | meal. For a variation on the theme, try Swiss |
| becomes undunkable. If your heat source is too | | | | Cheese Dipping Sauce.*Some other dipper ideas |
| hot, the cheese ends up being stringy and starts | | | | are small cubes of cooked ham and toast to dip |
| to separate into a globby, gooky mess.It's not as | | | | into the melted cheese. Chill your tender |
| hard as it seems. That's why making a small | | | | asparagus spears and serve with the Keilbasa. |
| investment into a real fondue pot is worth it. Your | | | | Can also be served with cherry tomatoes and |
| fondue pot usually comes packaged with the right | | | | rye bread slices.At the table dip your dippers into |
| style of forks, your controllable heat source and a | | | | the cheese and use the rye bread to catch the |
| pan that was made for this kind of cooking.Okay, | | | | drips from pot to plate. YUMMY!Check out the |
| ready to try out a great cheese fondue recipe? | | | | histories of food, little tidbits of info, and some |
| Look no further! I have them all right here for | | | | great recipes at You won't be disappointed!Sara |
| you. Create your own memories. Make your | | | | Gray is an avid lover of appetizers and has |
| guests smile. Treat your family to something | | | | created a great website called Easy Appetizer |
| entirely different than Hamburger Helper. You'll be | | | | Recipes found at where you can find delicious |
| happy you did!What you'll need: | | | | ideas for all kinds of appetizers, raclette grilling, |
| - 1 1/2 to 1 3/4 cup of buttermilk | | | | tapas small plates, snacks and soups. |