Hopefully the cheeses are easier to find and affordable!
I don’t know the best, but the fastest – i put some cheese – 250 gms in a platte (we use Oaxaca cheese or manchego) and put it to the microwave for about 30 minutes.There i have the foundue that my son loves!!!loli’m not kidding!
Cheddar Fondue Ingredients :1/4 cup Margarine 1/4 cup Flour 10 oz Sharp cheddar cheese — Extra sharp, grated 12 oz Beer 1 tbl Worcestershire sauce 1/4 tsp Dry mustard Dunkables, cubed bread (try Pumpernickle), Method : Melt margerine and add flour and mustard. Whisk over heat until smooth.Add beer gradually whisking to keep smooth. Heat until just starting to boil. Add cheddar a fistful at a time and stir with a wooden spoon until the cheese melts. Repeat until al cheese is melted. Add worchestershire to taste and serve. Can be prepared in advance and reheated.http://fooddownunder.com/cgi-bin/recipe.cgi?r=48841
—————–FONDUE INGREDIENTS—————————– 2 cn cheddar cheese soup; -undiluted 1/2 lb sharp cheddar cheese; grated 2 3 cloves fresh garlic; -peeled and crushed 1/2 tb garlic powder 1 tb kirsch liqueur; cherry -brandy or cognac,Heat cheese soup in fondue pot or heavy skillet over low heat. Slowly addgrated cheddar cheese, liqueur (optional) and garlic. Continue to addremaining cheese until the fondue is warmed thoroughly and is a smooth,creamy sauce. If mixture looks too thin, add 2-3 Tbs. all-purpose flour toa small amount of cold milk and stir until smooth, then slowly add to saucewhile stirring constantly to avoid lumping.For dipping French Bread, tear or cut fresh bread into bite size chunks.Heat bread cubes in a 350-F degrees oven for 5 to 8 minutes to toast. Toprepare meats or sausages for dipping, heat and cut into bite sized pieces.To prepare vegetables for dipping, slightly cook in any fashion, beingcareful not to overcook because the pieces will slip off the fondue fork.Select the vegetables of your choice and prepare cubes or in small pieces.Raw vegetables may also be utilized for dipping. Present fondue withdippers and utilize fondue forks for dipping.For serving, place dippers in individual bowls or creatively arrange on aserving platter or tray. Preparation time varies with selected dippers.Both sauce and dippers can be prepared 1-day in advance and re-heated forserving. A small crock pot may be utilized for re-heating the fondue atserving time.
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