Cheese Fondue Making Tips

 

 

 

240 mL (1 cup) - cottage cheese creamed

60 mL( 1/4 cup) - milk

15 mL(2 tablespoons) - butter or margarine

22 mL(1 tablespoon + 1 1/2 teaspoons) - cornstarch

dash - garlic powder

1.25 mL (1/4 teaspoon) - dry mustard

180 mL (3/4 cup) - milk

240 mL (1 cup) - pasteurized process sharp cheddar cheese, shredded*

120 mL (1/2 cup) - pasteurized procees Swiss cheese, shredded*

450 g (1-pound) loaf - French Bread cut in cubes

1. Mix cottage cheese with 1/4 cup milk in a blender until smooth.
2. Melt butter or margarine in a saucepan
3. Stir in cornstarch, garlich powder, and dry mustard; mix well.
4. add 3/4 cup mil. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
5. Reduce heat. Stir cottage cheese mixture.
6. Add remaining cheeses, stirring until cheeses are melted.
7. Serve with cubes of French Bread for dipping into fondue mixture. Yield: six 1/2 cup servings

 Nutrition Information per Serving
(Approximate. Does not include bread.)
calories            430
protein               28 g
fat                      33 g
carbohydrate        7 g
sodium              880 mg

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.