Canadian Cheddar and Oka Fondue

Author: Canadian Living

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

Ingredients

  • 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

Method

Rub 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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Canadian Cheddar and Oka Fondue

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