Cheese Fondue


by Heather Harris Brady

I decided to post this fondue now because it is so nice with all of the beautiful crisp apples coming into the markets. While I’ve used an extra sharp cheddar here, the method is the same for any melting cheese. Just adjust the seasonings to your taste. You don’t need a fondue pot either, you can keep it warm in a crock pot or just wrap your saucepan in towels if need be.

Cheese Fondue, Makes about six servings as an appetizer

8 oz. extra sharp cheddar cheese, sliced

2 c. milk

1 T. butter

1/3 c. minced onion

1 bay leaf

Dash of red pepper flakes

1/4 c. sherry

2 T. cornstarch

Heat the butter up in a saucepan and add the minced onion. Cook until the onion is soft, about three minutes.


Add the milk, bay leaf and red pepper.


When the milk begins to steam, add the cheese.


The cheese will start to melt and turn into a blobby mess, but that’s okay. Stir the cornstarch into the sherry.


When it’s smooth, whisk it into the saucepan. Cook for another two-three minutes until thickened.


Serve hot. The fondue will continue to thicken as it cools and as you dip.


This is great with sliced tart apples, pears, small boiled potatoes and crusty bread.

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