Everyone will enjoy this nutty, full-flavoured cheese fondue. For a milder, sweeter taste, try the Cheddar and Emmenthal variation. For the best results, make the fondue in a fondue pot directly on the stove top then transfer it to the burner at the table.
- Portion size 1 serving
- Credits : Canadian Living Magazine: October 2009
- 1 clove garlic halved
- 1 cup unsweetened apple cider
- 1 tablespoon lemon juice
- 12 oz 5-year-old Canadian Cheddar cheese shredded
- 8 oz Canadian Oka cheese shredded
- 1 teaspoon Dijon mustard
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 1 tablespoon cornstarch
MethodRub cut sides of garlic all over inside of fondue pot or heavy-bottomed saucepan. Pour in all but 2 tbsp (25 mL) of the cider, lemon juice and 1/4 cup (50 mL) water; bring to simmer over medium heat.
Add Cheddar and Oka cheeses; stir with wooden spoon until melted, about 7 minutes.
Stir in mustard, cayenne and nutmeg. Dissolve cornstarch in remaining cider; whisk into fondue. Bring to simmer, stirring; simmer for 1 minute.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often.
Nutritional facts Per 1/4 cup (50 mL) : about
- Sodium 134 mg
- Protein 9 g
- Calories 148.0
- Total fat 11 g
- Potassium 50 mg
- Cholesterol 34 mg
- Saturated fat 7 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 2.0
- Calcium 25.0
- Vitamin A 9.0